Silky crème fraîche, a splash of white wine, and tender pieces of cod, salmon, and juicy shrimp come together in this elegant yet fuss-free casserole. It’s the perfect dish when you want restaurant flavour without spending all evening in the kitchen—ready in about 40 minutes, start to finish. Serve it bubbling straight from the oven with crusty bread, rice, or buttery mashed potatoes to soak up every last drop of the velvety sauce.
Recipe Card
| Yield | Prep Time | Cook Time | Total Time |
|---|---|---|---|
| 4 servings | 15 min | 25 min | 40 min |
Ingredients
- 200 g (7 oz) peeled shrimp
- 400 g (14 oz) fish fillets – cut into bite-size cubes (cod and salmon work beautifully)
- 1 small onion, thinly sliced
- 2 garlic cloves, minced
- 200 ml (¾ cup) crème fraîche
Substitute equal-amount heavy cream if needed - 100 ml (⅓ cup) dry white wine
or seafood stock for a no-alcohol version - 1 Tbsp butter or olive oil
- Small handful fresh parsley, chopped
- Salt & freshly ground black pepper, to taste
- Optional: squeeze of lemon juice, pinch of paprika or cayenne for gentle heat
Instructions
- Preheat & prepare
- Preheat your oven to 200 °C / 400 °F.
- Pat fish and shrimp dry with kitchen paper; season lightly with salt and pepper.
- Sauté aromatics
- In an oven-safe skillet or shallow casserole, melt the butter over medium heat.
- Add onion; cook 4–5 min until translucent. Stir in garlic for the last 30 seconds.
- Deglaze & build the sauce
- Pour in white wine, scraping up any browned bits. Let it bubble for 2 minutes to reduce by half.
- Stir in crème fraîche until smooth. Season the sauce with a pinch of salt, pepper, and (optional) paprika.
- Add seafood
- Nestle fish cubes into the sauce; spoon some sauce over the top. Scatter shrimp around.
- Bake
- Transfer the pan to the oven and bake 12–15 minutes, until fish flakes easily and shrimp are pink.
- For a golden top, switch to the broiler/grill for the final 2 minutes—watch closely.
- Finish & serve
- Squeeze a little lemon juice over the dish and shower with chopped parsley.
- Serve piping hot with your favourite side—baguette, rice, or steamed veggies.
Chef’s Tips
- Mix up the seafood: Scallops, mussels, or firm white fish (haddock, hake) all work.
- Make-ahead: Assemble up to step 4, cover, and refrigerate up to 6 hours; add 3 extra minutes to baking time.
- Lighter option: Swap half the crème fraîche for low-fat Greek yogurt; stir it in after baking to prevent curdling.
