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Jamie Oliver Fish Lasagne

Jamie Oliver Fish Lasagne
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Jamie Oliver Fish Lasagne is a baked pasta dish made by layering lasagne sheets with cooked fish, white sauce, and sometimes a light tomato or herb base before baking until golden and bubbling.

It combines gentle sautéing, sauce preparation, and oven baking for structured layers.

Ingredients

Scale

Serves 6

    • 9–12 lasagne sheets

    • 600 g white fish (cod, haddock, or mix)

    • 200 g prawns (optional)

    • 2 tbsp olive oil

    • 1 small onion (finely chopped)

    • 2 cloves garlic (minced)

    • 400 g passata or light tomato sauce (optional layer)

    • 80 g grated mozzarella

    • 40 g grated parmesan

    • Salt and freshly ground black pepper

For the Béchamel Sauce:

    • 50 g butter

    • 50 g plain flour

    • 600 ml warm milk

    • Pinch nutmeg

    • Salt

Optional:

    • Handful chopped parsley

    • Lemon zest

    • Spinach layer

Instructions

Step 1: Prepare the Fish Carefully

Cut fish into medium-sized chunks and pat dry.

Season lightly with salt and pepper.

Avoid pre-cooking fully, as fish will finish cooking in the oven.

Step 2: Make the Béchamel Sauce Smoothly

Melt butter in a saucepan over medium heat.

Stir in flour and cook for 1–2 minutes to form a roux.

Gradually add warm milk while whisking continuously.

Simmer until thick and smooth.

Season with salt and a pinch of nutmeg.

The sauce should coat the back of a spoon.

Step 3: Build the Base Layer

In a pan, heat olive oil and sauté onion until soft.

Add garlic and cook briefly.

If using passata, simmer for 5–7 minutes to reduce slightly.

This prevents watery layers.

Step 4: Assemble the Layers Properly

Preheat oven to 180°C.

Spread a thin layer of sauce at the bottom of the dish.

Add lasagne sheets, then fish pieces, a spoon of béchamel, and some tomato or herb mixture.

Repeat layers, finishing with béchamel and grated cheese on top.

Ensure pasta sheets are fully covered with sauce.

Step 5: Bake Until Golden

Bake for 35–40 minutes until pasta is tender and top is golden.

If browning too quickly, cover loosely with foil.

Step 6: Rest Before Serving

Allow lasagne to rest for 10–15 minutes before slicing.

Resting helps the layers set and improves presentation.

Find it online: https://jamieolivereats.uk/fish-lasagne/