Fish Casserole

Fish Casserole Recipe - Globe Scoffers | globescoffers.com

This fish casserole is so simple to make and will be ready in no time, it’s great for a mid-week dinner on those dark winter’s nights! Most of all it’s full of goodness and heaps of flavour. You can’t go wrong!

Fish Casserole

One of my favourite ways of cooking is definitely one pot meals, they’re perfect for this time of year and you can add lots of ingredients making them really tasty!

Dean and I had been brainstorming ideas on what to have for dinner and decided we wanted something fresh, healthy but also warming. We had a busy weekend which involved LOTS of eating (of course it did! 😊), which is nothing new there.

The fish casserole was Dean’s idea to which I just kept adding ingredients. Having this for dinner made us feel a little bit better after our weekend of wine, cocktails, chocolate, macarons, oh… and a massive Chinese banquet!

Fish Casserole

We’d been to a great restaurant called Chung Ying Central in Birmingham and ordered 3 different starters to share, which were delicious! We had chicken yuk sung (my all time favourite), prawn spring rolls and pork char sui steamed buns which were to die for – although I’m not sure we should have eaten the rice paper on the bottom, ooops! 😂

We also had two amazing mains, Thai style sea bass and roasted duck with noodles. Dean said “What about rice?!”.  Thankfully I managed to put him off and good job to as we had way too much food and pretty much had to roll back to the hotel!

Fish Casserole

The next morning we skipped breakfast and headed out to do some shopping. We stopped for a coffee break and we went to a French patisserie chain called PAUL. They do GIANT macaroons which are just amazing! Dean ordered a hot chocolate which was pretty much pure chocolate – he said it was incredible but no way was he could drink it all otherwise he’d go into a sugar coma! But then he pretty much polished it off. 😮

Now you can see why we wanted something fresh and healthy for dinner! We do love our weekends and like to treat ourselves but try to stay to a healthy balanced diet in the week.

Fish Casserole

We both LOVE rice and we used to eat way more of it than we do now. In the last 6 months we have cut down on the carbs and try to have less of them which has helped keeping the weight off and makes me feel less bloated. Don’t get me wrong we will still have them but limit ourselves to a portion no more than three times a week instead of seven!

Fish Casserole

Couscous has less carbs than the equivalent amount of rice and we both really enjoy it so it’s a good alternative. We went for a fresh and vibrant couscous by adding lemon and parsley. It works really well with the fish giving it a bit of a citrus flavour. For an even healthier alternative to couscous try making cauliflower couscous – it’s so easy and can carry a lot of flavour. We paired it with monkfish in this one pot stew.

Fish Casserole

Tip – You can add any kind of fish, but I would go for a fish slightly firmer like haddock, cod or monkfish. If you wanted to add two types of fish and leave the prawns out then go for it, make it your own and experiment – that’s the joy of cooking! Next time I might add some big, juicy scallops.

Fish Casserole

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Fish Casserole
This colourful autumn fish casserole is so simple and quick to cook! It's great for a mid-week dinner and is packed full of goodness and delicious flavours.
Fish Casserole
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Mains
Cuisine English
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Lemon and parsley couscous
Course Mains
Cuisine English
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Lemon and parsley couscous
Fish Casserole
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Chop up the haddock fillets and season with pepper, then drizzle with half of lemon juice. Set aside.
  2. Add a little oil to the pan and add the onions, cook until they are soft. Add the garlic and cook for 1-2 minutes.
  3. Add the courgette and chorizo and cook for about 2-3 minutes. Add the paprika and tomato puree then give it a good stir so everything in your pan is covered. Add the tinned tomatoes and stir.
  4. Add the saffron to your fish stock and give a good stir so the saffron can infuse the stock. Then add to the pan and bring to the boil.
  5. Turn down the heat and add your baby tomatoes, then cover and simmer for 20 minutes.
  6. Add your tinned chickpeas and stir in to the casserole. Heat through for about 4 minutes.
  7. While your casserole is simmering prepare your couscous to the instructions on the packet. Once it is ready grate half a lemon's zest and squeeze juice along with a handful of fresh parsley. Give it a good stir.
  8. Add your haddock and prawns to the pan and cover thoroughly in the sauce. They should cook though in a few minutes, keep an eye on them as you don't want to overcook your fish.
  9. Sprinkle the casserole with fresh parsley, serve with couscous and enjoy!
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Lucy

Hi I'm Lucy and I have always been into eating great food! I love all types of food (apart from bananas - yuck!) and am a big fan of enjoying everything in moderation - so yes I do eat naughty stuff too! My motto is to enjoy life and live it to the full which comes down to traveling all around the world experiencing different adventures - usually involving food!

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