Seafood Casserole Recipe

Preheat and prep

Preheat oven to 190°C (375°F). Pat the salmon, monkfish and prawns dry with paper towel. Season the fish lightly with 1 tsp salt and 1/2 tsp black pepper and set aside.

In a large sauté pan over medium heat, add 2 tbs olive oil and 1 tbs butter. When shimmering, add the chopped onion and cook 4–5 minutes until softened and translucent.

Add the minced garlic, diced mixed peppers and sliced mushrooms to the pan. Cook 4–5 minutes until peppers soften and mushrooms release their moisture and begin to brown. Season with a pinch of salt.

If using wine, pour 50 ml dry white wine into the pan and simmer 1–2 minutes to reduce slightly, scraping any browned bits from the pan.

Stir in 1 tbs tomato paste and cook 1 minute. Add 400 ml tomato passata (strained tomatoes) and 100 ml fish or vegetable stock. Bring to a gentle simmer.

Add dried oregano, dried thyme and 1/2 tsp sugar. Simmer gently 5 minutes to allow flavors to meld and sauce to thicken slightly.

Reduce heat and stir in 150 ml double cream and 1 tbs lemon juice. Taste and adjust seasoning with additional salt and pepper if needed. Remove from heat.

Lightly oil a 22 x 30 cm (9 x 12 in) baking dish. Spread a thin layer (about 1/4 of the sauce) across the bottom of the dish to prevent sticking.

Arrange half of the cooked rice in an even layer on the bottom if you prefer rice baked with the casserole (alternatively serve rice on the side).

Place the salmon and monkfish cubes evenly in the dish, then nestle the king prawns among the fish. Scatter the sautéed vegetables over and around the seafood.

Pour the remaining tomato-cream sauce evenly over the seafood and vegetables, ensuring most pieces are partially covered. Gently press down so sauce reaches the bottom layers.

Sprinkle 3/4 cup grated Parmesan or mozzarella evenly over the top, then sprinkle 2 tbs breadcrumbs if using for a crisp finish.

Bake in the preheated oven for 18–22 minutes, or until the fish is opaque and flakes easily, prawns are pink and curled, and the top is golden.

If you want a browner top, place under a hot grill/broiler for 1–2 minutes—watch carefully to avoid burning.

Remove from oven and let rest 5 minutes. Sprinkle chopped fresh parsley over the top and serve with lemon wedges.

If rice was not baked in the casserole, portion 1 cup cooked rice per person and serve alongside the casserole. Keep rice warm while the casserole rests.

Toss mixed salad leaves with 2 tbs olive oil and a pinch of salt and pepper. Divide among plates to serve with the casserole.

Serve a generous portion of seafood casserole with rice and a side salad, finish with a lemon wedge per serving.