What types of fish are best in seafood casserole?

Most flaky white fish will work in this recipe, including cod, hake, turbot, haddock, snapper and even tilapia. Ling cod is a lovely firm white fish, if you can find it in your local grocery or fish market.

What should I serve with seafood casserole?

A simple Mediterranean Tossed Salad or Gazpacho Salad or light and flavorful options. Garlic Almond Green Beans or Sweet Carrots would be two more great options. And I love to serve this with a baguette. That creamy sherry sauce deserves a warm and crusty bread so we don't waste a single drop.

What can I use instead of sherry in this recipe?

A dry white wine is a good option in place of sherry. If you're looking for a non-alcoholic option, try a splash of apple cider vinegar or fresh lemon juice. For non-pescatarians, chicken stock can be another good substitute for wine, but I recommend pairing it with a touch of acid (vinegar or citrus) to create balance.

How to store leftover seafood casserole?

To store leftover casserole, move to an airtight container and keep in the refrigerator for up to 3 days. To reheat, place fish casserole into a small saucepan and heat gently over medium-low heat until just warmed through. Alternately, you can warm in the oven at 350℉ and broil the last few minutes to re-crisp the potato sticks.

Baked Seafood Casserole (Best Crunchy Topping!)

Ingredients

Scale

For the casserole:

4 tablespoons butter, divided

1/4 cup all purpose flour

2 shallots, diced

8 ounces cremini mushrooms

4 cloves garlic, grated

2 tablespoons dry sherry

1 cup seafood stock

1 cup half and half

1 pound of white fish, cut into 1 inch squares

12 ounces shrimp, scallops or lobster

1/4 cup fresh chives, diced, plus more for garnish

1 tablespoon lemon zest, plus wedges for serving

1 teaspoon kosher salt

1/2 teaspoon black pepper

For the topping:

1 cup potato sticks

1/4 cup shredded parmesan

3/4 teaspoon paprika

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Instructions

Heat oven to 375°. Use one tablespoon of butter to generously grease four oven-safe individual casserole dishes. Arrange on a baking sheet and set aside.
Next, melt remaining 3 tablespoons of butter in a large skillet over medium heat. Add mushrooms and shallot. Cook, stirring occasionally, until soft, about 6 minutes. Add garlic and sherry (or white wine) and cook until liquid is reduced, about 1 minute. Add flour, salt and pepper, and cook, stirring until smooth, for 2 minutes. Whisk in stock and half and half. Bring to a simmer and cook until slightly thickened, 2-3 minutes. Stir in seafood, lemon zest and chives.
Divide the creamy seafood mixture evenly among the baking dishes, ensuring a balanced mix of seafood and sauce in each dish.
Finally, mix crushed potato sticks, Parmesan cheese, and paprika in a bowl. Sprinkle crunchy mixture evenly over each casserole dish. Transfer sheet pan with casseroles into oven gently. Bake until lightly browned and bubbling, about 20 minutes.
Top your delicious seafood casserole with diced chives and serve with lemon wedges.

Notes

Most flaky white fish will work in this recipe, including cod, hake, turbot, haddock, snapper, ling cod and even tilapia.

Prep Time: 10
Cook Time: 40
Category: Easy Recipes
Method: Oven and Stove Top
Cuisine: American