Jamie Oliver Fish Lasagne

This Jamie Oliver Fish Lasagne is the ultimate comfort dish with a luxurious twist. Creamy, layered with rich seafood, and perfectly balanced with fresh herbs and lemon, it’s both hearty and elegant. I made it on a weeknight hoping for leftovers—and there weren’t any! It’s a surprisingly simple recipe that tastes like you’ve spent hours in the kitchen. (inspired by Jamie Oliver)

Ingredients Needed

For the Sauce:

• 125g butter (divided)
• 1 white onion, finely chopped
• 2 medium carrots, finely chopped
• 3 sticks of celery, finely chopped
• 1 small fennel bulb, finely chopped
• A small bunch of fresh parsley stalks
• A sprig of fresh or dried bay leaves
• 1 rasher pancetta or bacon
• 10 whole fresh prawns (heads removed and reserved)
• 100mL white wine
• 850mL milk
• 80g plain flour
• Sea salt and black pepper to taste
• ½ a nutmeg, grated

For the Lasagne:

• 600g fish fillets (e.g. cod, red mullet, sea bass, bream, salmon, barramundi), skinned and chunked
• 300g cherry tomatoes, halved
• 70g Parmesan, freshly grated
• Parsley leaves, finely chopped (use from earlier bunch)
• 250g lasagne sheets

For the Breadcrumb Topping:

• 50g breadcrumbs
• Small bunch of parsley leaves, picked
• Zest of 1 lemon (or juice as a backup)

To Serve:

• Fresh rocket, washed and dried

How To Make Jamie Oliver Fish Lasagne

Start the Sauce:

Preheat your oven to 180°C fan. In a large saucepan, melt 30g of butter over medium heat. Sauté onion, carrot, celery, and fennel for about 10 minutes until soft and sweet-smelling.

Infuse with Flavour:

Wrap your parsley stalks with pancetta and add it to the pan along with prawn heads and a bay leaf. Cook gently for another 15 minutes until the base becomes aromatic and slightly caramelised.

Build the Base:

Pour in the white wine, let it bubble for a few minutes until reduced, then pour in the milk and bring everything to a gentle boil. Turn off the heat and let the mixture sit to infuse.

Make the Roux:

In a second pan, melt the remaining butter, whisk in the flour, and cook for a minute to form a paste. Slowly add in the strained milk mixture, whisking constantly until the sauce thickens. Season with salt, pepper, and nutmeg.

Assemble the Lasagne:

In a baking dish, start with a layer of white sauce, then scatter over chunks of fish, prawns, tomatoes, a bit of parsley, and a sprinkle of Parmesan. Repeat the layers, finishing with pasta sheets on top.

Add the Crunch:

Blitz or mix the breadcrumbs, parsley leaves, and lemon zest, then sprinkle this mixture on top. Cover with foil and bake for 45 minutes, removing foil after 30 minutes to brown the top.

Why I Love This Recipe

I made this for a cozy Friday night dinner, and it instantly became a new favourite. The fish stays tender, the sauce is velvety, and the lemon-parsley crumb lifts the whole thing beautifully. It’s clever, elegant, and surprisingly unfussy—a seafood twist on a beloved classic.

Recipe Tips

• Fish swap: Try smoked haddock or trout for a deeper flavour.
• No wine? Sub in fish stock or a splash of lemon juice.
• Breadcrumbs: Use panko for extra crunch or gluten-free breadcrumbs if needed.
• Sauce texture: If it gets too thick, loosen with a splash more milk.
• Leftover hack: Chop in leftover roasted veggies or spinach for extra bulk.

How To Store This Jamie Oliver Fish Lasagne

At Room Temperature

Let it sit no longer than 2 hours before storing—seafood spoils quickly.

In the Fridge

Keep covered in an airtight container for up to 3 days. The flavour actually improves overnight!

In the Freezer

Wrap tightly in foil or portion into freezer containers. Best eaten within 2 months. Thaw in the fridge overnight.

Reheating

Preheat oven to 180°C, cover with foil, and bake for 15–20 minutes until piping hot. For speed, microwave individual servings on high for 2–3 minutes.

Nutrition Facts (per serving)

• Calories: 453
• Carbs: 24g
• Protein: 25g
• Fat: 29g
• Sugar: 9.1g
• Fibre: 5.6g
• Sodium: 700mg

Let’s Answer a Few Questions!

Can I use frozen fish?
Totally—just thaw and pat dry first to avoid excess water.

What if I don’t have fennel?
No worries—use a bit of leek or extra celery for a similar sweetness.

How do I keep it from being watery?
Thick sauce is key! Let your base cook down well and drain wet ingredients like tomatoes if needed.

Can I prep this ahead of time?
Absolutely. Assemble it the night before and pop it in the fridge until baking.

What if I’m not a fan of prawns?
Skip them or swap in small scallops or extra fish pieces instead.

Try More Recipes:

• Jamie Oliver Creme Fraiche Lasagne
• Jamie Oliver Thai Fish Cakes
• Jamie Oliver Fish Casserole