This delicious Jamie Oliver Fish Lasagne is a creamy, comforting twist on the classic dish. Packed with fresh fish, prawns, and a rich white wine sauce, it’s perfect for a quick yet impressive meal. You can easily swap the fish for your favorites or use leftover vegetables, making it a flexible and tasty option for any occasion!
Try More Jamie Oliver Recipes:
🧡 Why You’ll Love This Fish Lasagne Recipe:
- It’s Good for You: This Lasagne uses fish instead of beef, making it healthier. Fish is good for your heart because it has Omega-3.
- Tastes Different: This recipe mixes different fish with fresh veggies and a creamy sauce, making it taste special and different from regular Lasagne.
- Great for Fish Fans: If you like seafood, you’ll love this dish. It’s a cozy way to enjoy fish.
- Looks and Tastes Great: This Lasagne is not just tasty but also looks impressive. It’s perfect for a dinner where you want to impress someone.
- You Can Make It Your Own: You can pick from different types of fish like cod, salmon, or barramundi. This lets you make the dish with what you like or what you can easily get.
🍤 Jamie Oliver Fish Lasagne Ingredients
For The sauce:
- 125g butter
- 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
- A rasher of pancetta or bacon
- 10 whole fresh prawns, heads removed and reserved
- 100mL white wine
- 850mL milk
- 80g plain flour
- Sea salt and ground black pepper to taste
- ½ a nutmeg, grated
For The Lasagne:
- 600g fish fillets (Jamie suggests cod, red mullet, sea bass, bream, salmon, or barramundi), skinned and cut into small chunks
- 300g cherry tomatoes, halved
- 70g freshly grated Parmesan cheese
- Parsley leaves, finely chopped (from the bunch used for stalks)
- 250g Lasagne sheets
For The breadcrumbs:
- 50g breadcrumbs
- Small bunch of fresh parsley, leaves picked
- Zest of 1 lemon (or lemon juice as a substitute)
To serve:
- Fresh rocket, washed and dried
🥘 How To Make Jamie Oliver Fish Lasagne
- Preparation: Preheat your oven to 180°C (fan-forced + conventional).
- Start the Sauce: In a large saucepan, melt 30g of butter over medium heat, then sauté onions, carrots, celery, and fennel for 10 minutes.
- Enhance Flavors: Wrap parsley stalks with pancetta, add to the pan with prawn heads, and cook for another 15 minutes.
- Develop the Base: Pour in wine, reduce it, then add milk and bring to a boil. Turn off the heat and let it infuse.
- Make the Roux: In a separate pan, melt the remaining butter, blend in the flour, then gradually mix in the strained milk mixture, ensuring smoothness and thickness.
- Assemble the Lasagne: Layer sauce, fish, prawns, tomatoes, parsley, and Parmesan in a Lasagne dish, repeating until all ingredients are used. Top with Lasagne sheets.
- Final Touches: Combine breadcrumbs, parsley, and lemon zest. Spread over the top layer, cover with foil, and bake for 45 minutes (remove foil after 30 minutes)
💭 Recipe Tips
- Right Amount of Milk: Follow the recipe carefully when you add milk to the mix. If you put in too little at the start, you might need to add more later, which can mess up your sauce.
- Mix Carefully: When you add the milk mix to the butter and flour, do it slowly. Stir all the time so your sauce is smooth and has no lumps.
- Spread Ingredients Evenly: Put plenty of fish, prawns, and tomatoes in each layer. This makes sure every piece of the Lasagne is tasty and moist.
- Choose the Right Dish: Use a dish that’s not too deep for baking your Lasagne . If the dish is too deep, the middle won’t cook as well.
🥙 What To Serve With Fish Lasagne?
This Fantastic Fish Lasagne pairs well with a crisp green salad, steamed green beans, garlic bread, or sautéed spinach. It also can be served alongside roasted vegetables, a fresh tomato salad, a light arugula salad, or buttered peas for a delicious and balanced meal.
🎚 How To Store Leftovers Fish Lasagne?
- Refrigerate: Store the leftover Lasagne in an airtight container in the refrigerator for up to 3 days.
- Freeze: Wrap the Lasagne tightly in foil or place in a freezer-safe container and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
🥵 How To Reheat Leftovers Fish Lasagne?
- In The Oven: Preheat the oven to 180°C. Place the Lasagne in an oven-safe dish, cover with foil, and heat for about 15-20 minutes, or until hot throughout.
- In The Microwave: Place a portion of Lasagne on a microwave-safe plate and cover with a microwave-safe lid or plastic wrap. Heat on high for 2-3 minutes, or until hot.
FAQs
Can I Use Frozen Fish For This Recipe?
Yes, just make sure to thaw them completely and dry them off before using.
What If I Don’t Want To Use Wine?
You can use fish broth or a little lemon juice instead of wine.
How Do I Keep The Lasagne From Getting Soggy?
Cook the veggies and fish a bit first to let out any extra water and make sure the white sauce is thick before you build the Lasagne.
How Should I Layer The Lasagne?
Put sauce first, then pasta sheets, then fish, prawns, and tomatoes. Repeat until all are used.
Can I Make The Lasagne Ahead Of Time?
Yes, put it together the day before and just keep it in the fridge until you’re ready to bake.
How Do I Know When The Lasagne Is Done Baking?
The Lasagne is done when it’s bubbly around the edges and golden brown on top.
Try More Jamie Oliver Recipes:
Jamie Oliver Fish Lasagne Nutrition Facts
- Calories 453
- Total Fat 29g
- Saturated Fat 11g
- Trans Fat 0.4g
- Cholesterol 145mg
- Sodium 700mg
- Potassium 706.8mg
- Total Carbohydrates 24g
- Dietary Fiber 5.6g
- Sugars 9.1g
- Protein 25g
Jamie Oliver Fish Lasagne
Description
Jamie Oliver Fish Lasagne is made with a selection of fish including cod, red mullet, sea bass, bream, salmon, or barramundi, along with cherry tomatoes, Parmesan cheese, fresh parsley, and a creamy white sauce. This easy Fantastic Fish Lasagne recipe offers a creamy dinner that takes about 1 hour and 45 minutes to prepare and can serve up to 6 people.
Ingredients
For The sauce:
For The Lasagne:
For The breadcrumbs:
To serve:
Instructions
- Preparation: Preheat your oven to 180°C (fan-forced + conventional).
- Start the Sauce: In a large saucepan, melt 30g of butter over medium heat, then sauté onions, carrots, celery, and fennel for 10 minutes.
- Enhance Flavors: Wrap parsley stalks with pancetta, add to the pan with prawn heads, and cook for another 15 minutes.
- Develop the Base: Pour in wine, reduce it, then add milk and bring to a boil. Turn off the heat and let it infuse.
- Make the Roux: In a separate pan, melt the remaining butter, blend in the flour, then gradually mix in the strained milk mixture, ensuring smoothness and thickness.
- Assemble the Lasagne: Layer sauce, fish, prawns, tomatoes, parsley, and Parmesan in a Lasagne dish, repeating until all ingredients are used. Top with Lasagne sheets.
- Final Touches: Combine breadcrumbs, parsley, and lemon zest. Spread over the top layer, cover with foil, and bake for 45 minutes (remove foil after 30 minutes)
Notes
- Right Amount of Milk: Follow the recipe carefully when you add milk to the mix. If you put in too little at the start, you might need to add more later, which can mess up your sauce.
- Mix Carefully: When you add the milk mix to the butter and flour, do it slowly. Stir all the time so your sauce is smooth and has no lumps.
- Spread Ingredients Evenly: Put plenty of fish, prawns, and tomatoes in each layer. This makes sure every piece of the Lasagne is tasty and moist.
- Choose the Right Dish: Use a dish that’s not too deep for baking your Lasagne . If the dish is too deep, the middle won’t cook as well.