Mixed Fish Casserole is my go-to recipe when I want to impress guests without spending hours in the kitchen. I learned this recipe from my grandmother, who always said mixing different types of fish creates layers of flavor you just can’t get from using one kind. The combination of king fish, mackerel, and cod creates a perfect balance of textures and tastes.
About the Recipe
This recipe brings together the best of seafood and vegetables in one cozy dish. The sauce develops deep flavors while simmering, and the fish cooks just right in the oven. It’s simple enough for weeknight cooking but special enough for company. I love how the bell peppers add bright colors and sweet notes to balance the savory fish.
Why You’ll Love This Recipe
You’ll love how easily this dish comes together, despite its impressive appearance. The sauce can be made ahead, making dinner prep a breeze. Each type of fish adds its own character – king fish is meaty, mackerel is rich, and cod is delicate. The vegetables create a natural sauce that keeps the fish moist during baking.
Mixed Fish Casserole
Cooking Tips
– Don’t overcook the fish – it should just flake when tested with a fork
– Cut vegetables in similar sizes for even cooking
– Let the sauce simmer slowly for best flavor
– Check the fish after 15 minutes of baking
– Use fresh fish for best results
Serving and Storing Suggestions
Serves 4-6 people. Total prep and cooking time: 90 minutes. Serve hot with crusty bread or rice. Leftovers keep well in the fridge for up to 2 days. Reheat gently to avoid overcooking the fish.
Similar Recipes
- Mediterranean Fish Stew
- Seafood Paella
- Fish and Vegetable Bake
Nutrient Benefits
This dish is packed with lean protein from three types of fish. It’s rich in omega-3 fatty acids, especially from the mackerel. The bell peppers provide vitamin C, while tomatoes add lycopene. It’s a healthy, low-carb option that doesn’t sacrifice flavor.
Mixed Fish Casserole
Ingredients
- 125 gms King Fish Steaks
- 1 Mackerel Fillets (skinned)
- 125 gms Cod Steaks
- 1/8 tsp Black Pepper Powder
- 1/2 tbsp White Wine Vinegar
- Salt as per taste
- 1/8 tsp Cumin Powder
- 1/8 tsp Chilli Powder
- 200 gms Tomato (blanched, peeled, sliced)
- 1/2 tbsp Basil Leaves (chopped)
- 1 Green Capsicum (small, white pith removed, seeded, cut into strips)
- 1 Red Capsicum (small, white pith removed, seeded, cut into strips)
- 1 clove Garliic (crushed)
- 2 tbsp Olive Oil (or more)
- 3 Onions (finely chopped)
Instructions
- Heat oil in a pan over moderate flame.
- Add the onions and garlic.
- Cook till the onions are soft and translucent.
- Add the capsicums, basil, tomatoes, chilli powder and cumin powder.
- Cover with a lid and reduce heat to low.
- Simmer for 45 minutes to 1 hour or till it has a thick sauce consistency.
- Transfer to a large casserole dish.
- Add the fish, salt and pepper.
- Mix well.
- Place the casserole in a preheated oven at 170C/350F and bake for 15 to 25 minutes or until the fish flakes easily.
- Remove and add the vinegar.
- Serve at once.
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Frequently Asked Questions
Can I use different types of fish?
Yes. Pick fish with similar cooking times. White fish like halibut or haddock work well. Just make sure they’re similar in thickness for even cooking.
Can I make the sauce ahead?
The vegetable sauce can be made up to 2 days ahead and stored in the fridge. Just reheat it before adding the fish.
How do I know when the fish is done?
The fish should flake easily with a fork but still be moist. If it’s tough or dry, it’s overcooked.
Note: image is for illustration purposes only and may not be that of the actual recipe.
