Mary Berry Fish Lasagne

I remember the first time I tasted a proper fish pie. I was about eight, and my gran made it with haddock, peas, and what felt like a sea of white sauce — bubbling at the edges of a battered Pyrex dish. It wasn’t perfect, but it was home. So when I tried Mary Berry’s Fish Lasagne years later, something about it brought me straight back. The sea-salt sweetness of the fish, the gentle leeks, the warmth of nutmeg tucked into the sauce… but here, layered between pasta, it felt like a grown-up version of that same comfort.

This fish lasagne is one of Mary Berry’s more elegant comfort foods — layered, creamy, but not overly rich. It leans into freshness, with dill and spinach lightening the mood, yet still holds the cozy embrace of a traditional lasagne. Whether you’re celebrating something lovely or just feeding a tired Tuesday, it’s one of those recipes that feels like you’re doing something right.

It’s also a brilliant alternative to heavier beef or pork bakes — and an easy way to coax seafood-skeptical eaters into loving fish.

Ingredients List

• 1 tbsp vegetable oil — for sautéing the veg, any neutral oil will do.
• 2 leeks, trimmed and sliced — sweet, soft, and quietly essential.
• 150g spinach — wilted into the mix for colour and earthiness.
• 150g frozen peas — no need to defrost; they just pop right in.
• 200ml fish stock — brings deep flavour. A cube or homemade both work.
• 350ml skimmed milk
• 2 bay leaves — infused in the sauce for subtle depth.
• 3 tbsp cornflour, mixed with 2 tbsp cold water — thickens without heaviness.
• Small pinch of ground nutmeg — just enough to warm things up.
• 1 heaped tsp Dijon mustard — gives the sauce backbone.
• 10 dried lasagne sheets (approx. 200g) — no pre-cooking needed if your sauce is generous.
• 600g fish pie mix — usually a blend of cod, salmon, and smoked haddock. Balanced and beautiful.
• 10g fresh dill, chopped — that grassy, lemony lift.
• 30g Parmesan, grated — nutty and golden when baked.

How to Make It

1. Preheat your oven to 200°C (fan 180°C), gas mark 6.
2. In a wide pan, heat the oil over medium, then toss in the leeks. Cover and let them sweat for 2–3 minutes.
3. Uncover and cook gently for another 10 minutes, stirring now and then. They should be soft, not browned.
4. Add the spinach, cover again to let it wilt — it only takes a minute. Then uncover and cook off the moisture. (This part’s crucial — no soggy lasagne.)
5. Stir in the peas, cook for 1 minute, then remove everything from the heat.
6. In a separate saucepan, combine fish stock, 150ml water, and milk. Add the bay leaves and bring gently to a boil. Then turn off the heat and let it infuse for 30 minutes. Trust me, it’s worth the wait.
7. Remove the bay leaves, then whisk in the cornflour slurry. Return to heat, stir constantly, and watch it thicken. Should coat the back of a spoon.
8. Add nutmeg, mustard, salt and pepper to taste. Sauce done.
9. Time to layer. Start with a quarter of the sauce at the base of your dish.
10. Then go: lasagne sheets → fish → veg → dill → sauce. Repeat two more times.
11. Finish with sauce and Parmesan on top.
12. Bake for 30 minutes, or until golden and bubbling. Let it rest for 5–10 minutes before serving. I never do — but I always regret it when my mouth burns.

Common Mistakes

Why is my lasagne watery?
You probably didn’t cook off all the liquid from the spinach or leeks. Let those veg steam dry before layering.

Why does my fish taste rubbery?
It was likely overcooked. Remember, the fish cooks as the lasagne bakes — no need to pre-cook it.

What happens if I skip the bay leaf infusion?
You lose a quiet but important depth. It’s subtle, but without it, the sauce tastes flatter.

Can I use raw lasagne sheets?
Yes, but make sure your sauce is saucy enough — dry sheets need moisture to soften properly.

Do I really need to layer it evenly?
Yes! Uneven layers can make for odd textures — one bite fishy, the next all spinach. Balance is key.

Storage and Reheating Tips

• Fridge: Store cooled leftovers in an airtight container. Keeps well for 4–5 days.
• Freezer: Slice into portions, wrap tightly in foil or cling film, then freeze. Lasts up to 3 months.
• Reheating: From chilled, cover with foil and bake at 180°C for 25–30 minutes. From frozen, thaw overnight then bake. Or, microwave in 2-minute bursts with a splash of water.

What to Serve With It

• Crisp green salad — with lemon vinaigrette, to cut the creaminess.
• Garlic bread — for dunking, obviously.
• Chilled white wine — like Sauvignon Blanc or Pinot Grigio. Fish loves acidity.

FAQ Section

Can I make this gluten-free?
Yes — just swap in gluten-free lasagne sheets and double-check your stock is GF too.

Can I make this dairy-free?
You can try with plant milk and dairy-free Parmesan alternatives, though the sauce may need extra thickening.

Can I use fresh herbs instead of dill?
Yes, parsley or chives work well, but dill really does shine with fish.

What’s in a fish pie mix?
Usually a combo of salmon, cod, and smoked haddock — but you can use what you like. Just aim for a mix of flaky and firm textures.

Try More Recipes:

• Mary Berry Chicken Pasta Bake
• Mary Berry Crab Linguine
• Mary Berry Mushroom Risotto