Fish Casserole
Fish Casserole is an easy fish recipe that features tender haddock in a delicious, creamy sauce. Perfect for all seafood lovers, serve this easy Fish Casserole recipe for an easy dinner any time of the year.
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Perhaps our favorite fish recipe, this tasty casserole is made with haddock, which is a delicious white flaky fish. On top of the fish is a savory, velvety bell pepper-based cream sauce that permeates the fish and passes along all of its flavors.
Why You’ll Love this Recipe:
Light & Low-Calorie: Made without heavy cream or all-purpose flour, making it a great choice for a lighter meal. Pair it with a side salad for added freshness without extra calories.
Naturally Low-Carb: Free from grains, breads, and starches, making it a perfect option for a low-carb lifestyle.
Creamy & Flavorful: Uses gouda cheese instead of cheddar for a soft, creamy texture with a hint of sweetness. Swiss cheese can also be used for a distinct twist.
Golden & Crispy Topping: The cheese bakes into a golden brown, slightly crispy layer, adding texture and depth to the dish.
Versatile Fish Options: While haddock is the base, you can swap it with cod or other white fish fillets to suit your preference.
Ingredients to Make Fish Casserole:
- haddock. A mild, flaky white fish that works perfectly in this casserole. You can substitute with cod, tilapia, or any other firm white fish.
- onion. Provides depth and a slight sweetness when cooked. For a milder taste, use shallots or leeks.
- tomatoes. Fresh, diced tomatoes add acidity and balance the richness of the dish. Canned diced tomatoes (drained) can work in a pinch.
- bell peppers. A mix of red and green peppers adds sweetness and crunch. You can swap them for yellow or orange bell peppers for a different flavor profile.
- seasonings. A blend of ground coriander, dried thyme, and paprika adds warmth, earthiness, and a touch of smokiness. Adjust to taste or try adding a pinch of cayenne for a hint of heat.
- sour cream. Adds creaminess without the need for heavy cream. For a tangier flavor, you can use Greek yogurt as a substitute.
- gouda cheese. Creates a creamy, slightly sweet topping. Swiss or mozzarella can be substituted for a different texture and taste.
How to Make Fish Casserole:
- Preheat the oven to 350 degrees. Grease a 9×13 baking dish and set aside.
- In a large skillet, heat a tablespoon of olive oil on medium heat and cook onion, tomatoes, bell peppers, coriander, thyme, and paprika for 5-10 minutes.
- Add the sour cream and cook until heated through. Season with salt and pepper to taste.
- Arrange the haddock pieces in a casserole dish, then pour the sauce over the haddock.
- Top with the grated cheese and bake for 25 minutes. Garnish with fresh parsley and serve.
Recipe Notes & Tips:
- Prep the Fish: If using frozen haddock, make sure to thaw it completely and pat it dry with paper towels to remove excess moisture before baking. This helps prevent a watery casserole.
- Sauté for Maximum Flavor: Cooking the onions, tomatoes, and bell peppers first allows their flavors to develop and blend before adding them to the casserole.
- Add the Sour Cream Off Heat: To prevent curdling, stir in the sour cream after removing the skillet from heat rather than cooking it for too long.
- Even Cooking: Arrange the fish in a single layer in the baking dish to ensure even cooking and allow the sauce to coat each piece evenly.
- Golden Brown Topping – For a crispier, more golden top, broil the casserole for the last 2-3 minutes of baking.
Serving Suggestions:
- Lobster Bisque
- Italian Chopped Salad
- Honey Garlic Carrots
- Almond Crusted Mushrooms
- Sourdough Flatbread
How to Store:
Refrigerate – Store leftover fish casserole in an airtight container in the fridge for 3-4 days. Let it cool completely before storing to prevent excess moisture buildup.
Reheating – To maintain moisture, reheat in a 325°F oven, covered with foil, until heated through. This prevents the fish from drying out. If using a microwave, reheat in short intervals to avoid overcooking.
Freezing – Freezing is not recommended due to the dairy-based sauce and the texture of the fish. Freezing may cause separation and a less desirable texture upon reheating.
Make Ahead – You can prepare the sauce and chop the vegetables up to a day in advance. Store them separately in airtight containers in the fridge. When ready to bake, assemble the casserole and bake as directed for a fresh, flavorful dish.
FAQs:
Yes! If using fresh fish, make sure it’s thoroughly patted dry before adding it to the casserole to prevent excess moisture.
Absolutely! Mushrooms, zucchini, or spinach would make great additions to enhance the dish’s texture and flavor.
The fish should be opaque and flake easily with a fork. A food thermometer should read 145°F at the thickest part.
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Fish Casserole
Ingredients
- 1 pound frozen haddock, thawed
- 1 cup sour cream
- 1 onion, diced
- 2 tomatoes, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 teaspoon ground coriander
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- 1 cup gouda cheese, shredded
Instructions
- Preheat the oven to 350 degrees. Grease a 9×13 baking dish and set aside.
- In a large skillet, heat a tablespoon of olive oil on medium heat and cook onion, tomatoes, bell peppers, coriander, thyme, and paprika for 5-10 minutes.
- Add the sour cream and cook until heated through. Season with salt and pepper to taste.
- Arrange the haddock pieces in a casserole dish, then pour the sauce over the haddock.
- Top with the grated cheese and bake for 25 minutes. Garnish with fresh parsley and serve.
Nutrition
Notes
- Prep the Fish: If using frozen haddock, make sure to thaw it completely and pat it dry with paper towels to remove excess moisture before baking. This helps prevent a watery casserole.
- Sauté for Maximum Flavor: Cooking the onions, tomatoes, and bell peppers first allows their flavors to develop and blend before adding them to the casserole.
- Add the Sour Cream Off Heat: To prevent curdling, stir in the sour cream after removing the skillet from heat rather than cooking it for too long.
- Even Cooking: Arrange the fish in a single layer in the baking dish to ensure even cooking and allow the sauce to coat each piece evenly.
- Golden Brown Topping – For a crispier, more golden top, broil the casserole for the last 2-3 minutes of baking.
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really good, but 45 minutes is way to long. my fish was over cooked. is that time correct
So sorry that is not correct it should be 25 minutes!
ah yes much better lol
The ingredients say “shredded” cheese and the instructions say “grated” cheese.
Absolutely delicious. I added a sprinkling of smoked paprika as well.
I love smoked haddock and this was a very delicious recipe!! Will be added to my dinner rotation for sure.