Jamie Oliver Fish Casserole is made with haddock or cod fillets, potatoes, baby spinach, onion, carrot, double cream, mature Cheddar or Parmesan cheese, and fresh parsley. This creamy Fish Casserole recipe creates a delicious dinner that takes about 1 hour to prepare and can serve up to 6 people.
This Recipe Is From Penguin Anniversary Edition: The Return Of The Naked Chef By Jamie Oliver.
Try More Jamie Oliver Recipes:
- Jamie Oliver Thai Fish Cakes
- Jamie Oliver Fish Thai Green Curry
- Jamie Oliver Fish Pie
- Jamie Oliver Fish Lasagne
𧥠Why Youâll Love This Fish Casserole Recipe:
- Comforting and Hearty: This fish casserole is a warm, filling dish perfect for family dinners, especially on cold days.
- Easy to Make: The recipe uses simple steps and common ingredients, making it accessible even for beginner cooks.
- Healthy Ingredients: Packed with fresh fish, spinach, and vegetables, this casserole is a nutritious choice.
- Rich and Creamy Sauce: The creamy cheese and mustard sauce adds a delicious, rich flavor that complements the fish perfectly.
- Versatile Serving Options: This casserole pairs well with a variety of sides, such as peas, green beans, or a fresh salad, making it a versatile meal.
đĄ Jamie Oliver Fish Casserole Ingredients
- 1 lb (450g) haddock or cod fillet, skin off, pin-boned, from sustainable sources
- 5 large (about 1.1 kg) potatoes
- 2 large free-range eggs
- 2 large handfuls (about 3.5 oz / 100g) baby spinach
- 1 onion
- 1 carrot
- 2 tablespoons olive oil
- 1 cup (250 ml) double cream
- 3.5 oz (100g) mature Cheddar or Parmesan cheese
- 1 lemon
- 1 heaped teaspoon English mustard
- 1 large handful (about 1 oz / 30g) fresh flat-leaf parsley
- Sea salt
- Black pepper
- 1 whole nutmeg, for grating (optional)
đ„ How To Make Jamie Oliver Fish Casserole
- Preheat the Oven: First, preheat your oven to 180°C/350°F/gas 4.
- Cook the Potatoes and Eggs: Peel and dice the potatoes into 2.5 cm chunks. Then, put them into boiling salted water and bring them back to the boil for 2 minutes. Next, carefully add the eggs to the pan and cook for a further 8 minutes, or until hard-boiled. By this time, the potatoes should also be cooked.
- Steam the Spinach: While the potatoes and eggs are cooking, steam the spinach in a steaming basket above the pan. After that, remove the spinach from the basket and gently squeeze out any excess moisture.
- Drain the Potatoes and Cool the Eggs: Drain the potatoes in a colander. Then, remove the eggs, cool them under cold water, and peel and quarter them. Place them to one side.
- Prepare the Onion and Carrot: Peel and finely chop the onion. Next, peel, halve, and finely chop the carrot.
- Cook the Vegetables: In a separate pan, slowly fry the onion and carrot in a little olive oil for about 5 minutes. Then, add the double cream and bring just to a boil.
- Add Cheese, Lemon, and Mustard: Remove the pan from the heat and finely grate in 3.5 oz (100g) of cheese. Then, squeeze in the lemon juice and stir through the mustard.
- Add Parsley to the Sauce: Pick and finely chop the parsley. Then, stir it into the cream mixture to add a fresh flavor.
- Combine the Fish, Spinach, and Eggs: Slice the fish into 2.5 cm strips. Next, place the fish in an earthenware dish with the spinach and eggs. After that, mix everything and pour the creamy vegetable sauce over the top.
- Mash the Potatoes: The cooked potatoes should be mashed. Then, add a bit of olive oil, sea salt, black pepper, and a touch of grated nutmeg (if using). After this, spread the mashed potatoes on top of the fish mixture.
- Bake the Casserole: Place the dish in the oven and bake for 25 to 30 minutes, or until the potatoes are golden on top.
- Serve: Finally, serve the fish casserole hot with some peas or greens. Enjoy your hearty meal!
đ Recipe Tips
- Use Fresh Fish: Always use fresh haddock or cod fillets. Fresh fish tastes better and makes the casserole perfect.
- Cook Potatoes Just Right: Cut the potatoes evenly and cook them until just tender. Donât overcook them so they stay good when mashed.
- Drain Spinach Well: Squeeze all the water out of the spinach after steaming. Too much water will make the casserole soggy.
- Season Mashed Potatoes Well: Add enough salt, pepper, and a bit of nutmeg to the mashed potatoes. This makes the top layer tasty.
- Grate Cheese Fresh: Grate the Cheddar or Parmesan cheese fresh. Freshly grated cheese melts better and makes the sauce richer.
đ„ What To Serve With Fish Casserole?
This creamy Fish Casserole goes well with peas, green beans, a fresh salad, or bread. It also can be served with roasted vegetables, mashed sweet potatoes, coleslaw, or steamed broccoli for a healthy dinner.
đ How To Store Leftovers Fish Casserole?
- Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze: Place the casserole in a freezer-safe container and freeze for up to 2 months. Thaw in the refrigerator before reheating.
đ„” How To Reheat Leftovers Fish Casserole?
- In the Oven: Preheat the oven to 180°C/350°F/gas 4. Cover the casserole with foil and bake for 20-25 minutes, or until hot.
- In the Microwave: Place a portion on a microwave-safe plate. Cover and heat on medium power for 3-4 minutes, or until hot.
FAQs
Can I Use A Different Type Of Fish?
Yes, you can substitute haddock or cod with other white fish like tilapia or pollock.
What If I Don’t Have Double Cream?
You can use heavy cream or even a mix of milk and butter as a substitute for double cream. This will still give a rich and creamy texture.
Can I Make This Casserole Ahead Of Time?
Yes, you can prepare the casserole up to the point before baking, then cover and refrigerate it for up to 24 hours. Bake it just before serving.
What Should I Do If My Sauce Is Too Thick?
If the sauce is too thick, you can thin it out with a little milk or stock until you reach the desired consistency.
What Can I Use Instead Of Nutmeg?
If you don’t have nutmeg, you can use a pinch of ground cinnamon or leave it out altogether.
Jamie Oliver Fish Casserole Nutrition Facts
- Calories: 539
- Fat: 30.4g
- Saturates: 18.3g
- Sugars: 6.1g
- Salt: 0.6g
- Protein: 23.3g
- Carbs: 45.7g
- Fibre: 5.4g
Jamie Oliver Fish Casserole
Description
Jamie Oliver Fish Casserole is made with haddock or cod fillets, potatoes, baby spinach, onion, carrot, double cream, mature Cheddar or Parmesan cheese, and fresh parsley. This creamy Fish Casserole recipe creates a delicious dinner that takes about 1 hour to prepare and can serve up to 6 people.
Ingredients
Instructions
- Preheat the Oven: First, preheat your oven to 180°C/350°F/gas 4.
- Cook the Potatoes and Eggs:Â Peel and dice the potatoes into 2.5 cm chunks. Then, put them into boiling salted water and bring them back to the boil for 2 minutes. Next, carefully add the eggs to the pan and cook for a further 8 minutes, or until hard-boiled. By this time, the potatoes should also be cooked.
- Steam the Spinach:Â While the potatoes and eggs are cooking, steam the spinach in a steaming basket above the pan. After that, remove the spinach from the basket and gently squeeze out any excess moisture.
- Drain the Potatoes and Cool the Eggs:Â Drain the potatoes in a colander. Then, remove the eggs, cool them under cold water, and peel and quarter them. Place them to one side.
- Prepare the Onion and Carrot:Â Peel and finely chop the onion. Next, peel, halve, and finely chop the carrot.
- Cook the Vegetables:Â In a separate pan, slowly fry the onion and carrot in a little olive oil for about 5 minutes. Then, add the double cream and bring just to a boil.
- Add Cheese, Lemon, and Mustard:Â Remove the pan from the heat and finely grate in 3.5 oz (100g) of cheese. Then, squeeze in the lemon juice and stir through the mustard.
- Add Parsley to the Sauce:Â Pick and finely chop the parsley. Then, stir it into the cream mixture to add a fresh flavor.
- Combine the Fish, Spinach, and Eggs:Â Slice the fish into 2.5 cm strips. Next, place the fish in an earthenware dish with the spinach and eggs. After that, mix everything and pour the creamy vegetable sauce over the top.
- Mash the Potatoes:Â The cooked potatoes should be mashed. Then, add a bit of olive oil, sea salt, black pepper, and a touch of grated nutmeg (if using). After this, spread the mashed potatoes on top of the fish mixture.
- Bake the Casserole:Â Place the dish in the oven and bake for 25 to 30 minutes, or until the potatoes are golden on top.
- Serve:Â Finally, serve the fish casserole hot with some peas or greens. Enjoy your hearty meal!
Notes
- Use Fresh Fish:Â Always use fresh haddock or cod fillets. Fresh fish tastes better and makes the casserole perfect.
- Cook Potatoes Just Right:Â Cut the potatoes evenly and cook them until just tender. Donât overcook them so they stay good when mashed.
- Drain Spinach Well:Â Squeeze all the water out of the spinach after steaming. Too much water will make the casserole soggy.
- Season Mashed Potatoes Well:Â Add enough salt, pepper, and a bit of nutmeg to the mashed potatoes. This makes the top layer tasty.
- Grate Cheese Fresh:Â Grate the Cheddar or Parmesan cheese fresh. Freshly grated cheese melts better and makes the sauce richer.
Jamie Oliver Fish Casserole