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Fish Casserole with Cream

A creamy, comforting fish casserole that's easy to prepare and perfect for busy weeknights.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb white fish (like cod or tilapia) Feel free to substitute with salmon or shrimp.
  • 1 cup heavy cream
  • 1 cup cooked rice
  • 1 cup frozen peas Adds color and a touch of sweetness.
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp dried dill Fresh dill can be used for a fresher taste.
  • 1 cup shredded cheese Recommended to be generous with cheese.
  • to taste Salt and pepper Adjust seasoning according to preference.
  • 1 cup breadcrumbs For the crunchy topping.
  • 2 tbsp olive oil Divided use.
  • to taste Fresh lemon juice Adds a zesty finish.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing until they are soft and fragrant.
  3. Toss in the fish, season it with salt, pepper, and dill, and cook gently until just cooked through, about 3-4 minutes.
  4. In a big bowl, combine the cooked rice, frozen peas, and heavy cream. Add a splash of fresh lemon juice if desired.
  5. Gently fold the sautéed fish mixture into the creamy rice blend until nicely combined.
  6. Pour the mixture into a greased baking dish and spread it out evenly.
  7. In a small bowl, mix the breadcrumbs with a tablespoon of olive oil and a sprinkle of cheese, then top the casserole with this mixture.
  8. Bake in the oven for about 25-30 minutes or until bubbling and golden brown.
  9. Let it cool for a few minutes before serving warm.

Notes

This casserole tastes better the next day; perfect for meal prep! You can substitute vegetables like bell peppers or spinach for variation.