Mary Berry Fish Lasagne

This delicious Mary Berry Fish Lasagne is a creamy, seafood-packed dish that’s perfect for a comforting meal. With layers of mussels, prawns, salmon, and spinach, it’s a rich and nutritious choice. Easy to prepare, this recipe offers flexibility by using common fish varieties, making it a simple yet special dinner.

Ingredients Needed

For the fish sauce:

• 1kg (2.2 lbs) fresh mussels, beards pulled off
• 100ml (3.4 fl oz) white wine
• 1 onion, finely chopped
• 3 tbsp olive oil
• ½ red chilli, deseeded and finely sliced
• 1 fat garlic clove, peeled and squashed
• 225g (8 oz) frozen raw jumbo king prawns
• 240g (8.5 oz) skinless and boneless salmon fillets
• 150g (5.3 oz) skinless and boneless white fish fillets (such as pollock, cod, or haddock)
• 1 tbsp tomato purée (paste)
• 1 tbsp chopped flat-leaf parsley

For the béchamel sauce:

• 1 litre (4.2 cups) milk
• 1 small onion, halved through the root
• 2 bay leaves
• ¼ whole nutmeg, finely grated
• 75g (5 tbsp) butter
• 75g (¾ cup) plain flour (all-purpose flour)

For the lasagne:

• 200g (7 oz) baby-leaf spinach
• 250g (8.8 oz) dried lasagne sheets
• 50g (½ cup) finely grated Parmesan

How To Make Fish Lasagne

1. Preheat the oven to 180°C (350°F), fan 160°C (325°F), gas 4.
2. Cook the mussels: In a large pan over high heat, cook the mussels with 50ml (1.7 fl oz) of wine, covered, until the shells open, shaking the pan occasionally. Discard any unopened mussels. Remove the mussels from the shells and set aside. Reserve the cooking liquid.
3. Prepare the fish sauce: In a large frying pan, heat the olive oil and soften the onion. Add the chilli and garlic, and fry for 1 minute. Add the prawns and whole fish fillets, cooking for 5 minutes until just cooked through. Pour in the remaining 50ml (1.7 fl oz) wine and let it reduce for 2 minutes. Stir in 100ml (3.4 fl oz) of the reserved mussel stock, tomato purée, and mussels. Simmer for 5 minutes, adjust seasoning, and remove from heat. Stir in the parsley, then flake the fish into chunks.
4. Make the béchamel sauce: In a saucepan, combine the milk, onion, bay leaves, and grated nutmeg. Season with salt and pepper, and bring to a gentle boil. In a separate pan, melt the butter and stir in the flour, cooking for a few minutes to make a roux. Gradually whisk in the hot milk mixture, stirring constantly until it thickens. Season to taste and remove from heat. Cover with clingfilm to prevent skin from forming.
5. Assemble the lasagne: Spread 2 ladles of béchamel over the base of a 30x20cm (12×8 inch) ovenproof dish. Layer with some of the seafood mixture, spinach leaves, and lasagne sheets. Repeat the layers twice more, finishing with a layer of béchamel sauce on top. Scatter the Parmesan over the top.
6. Bake for 40 minutes or until golden and bubbling.

Recipe Tips

• Use fresh fish for the best flavor – While frozen fish works fine, using fresh salmon, prawns, and white fish will give your lasagne a richer taste.
• Cook the seafood carefully – Don’t overcook the fish and prawns. They only need a few minutes in the pan to stay tender and juicy.
• Layer the ingredients evenly – Make sure to spread the béchamel, seafood, and spinach evenly between the lasagne sheets for a balanced dish.
• Don’t skip the mussel stock – The mussel cooking liquid adds a lot of flavor to the sauce, so don’t throw it away!
• Let the lasagne rest before serving – Allow it to sit for 10-15 minutes after baking. This helps the layers set and makes it easier to cut.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover fish lasagne cool to room temperature. Once cooled, cover it tightly and store it in the fridge for up to 3 days.
• Freeze: To freeze, wrap the lasagne in plastic wrap or foil and place it in an airtight container. It can be stored in the freezer for up to 3 months. When ready to eat, thaw it overnight in the fridge before reheating.
• Reheat: Preheat the oven to 180°C (350°F). Cover the lasagne with foil and heat for about 20-25 minutes, or until it’s fully heated through.

Nutrition Facts

Serving Size: 1 serving (approximately 192g)

• Calories: 420
• Total Fat: 21g
• Saturated Fat: 13g
• Cholesterol: 190mg
• Sodium: 480mg
• Total Carbohydrate: 28g
• Dietary Fiber: 3g
• Sugars: 2g
• Protein: 26g

Try More Mary Berry Recipes:

• Mary Berry Mushroom Soup
• Mary Berry Waldorf Salad
• Mary Berry Strawberry Cheesecake
• Mary Berry Cauliflower Soup