Mary Berry Fish Lasagne Recipe

This Mary Berry Fish Lasagne Recipe is a comforting twist on a classic Italian favourite, layered with tender white fish, creamy white sauce, and a rich cheese topping. It delivers a soft, velvety texture with delicate seafood flavour in every bite. Perfect for a family dinner, it is simple to prepare and surprisingly easy for beginners. From start to finish, you can have it ready in about 1 hour and 15 minutes.

Ingredients

For the Fish Filling

• 400g white fish fillets (cod, haddock, or pollock), cut into chunks
• 200g raw prawns (optional)
• Salt and black pepper to taste

For the Creamy White Sauce

• 40g butter
• 40g plain flour
• 600ml milk
• 150ml double cream
• 1 onion, finely chopped
• 2 garlic cloves, minced

For Assembly

• 9–10 lasagne sheets
• 100g cheddar cheese, grated
• 50g Parmesan cheese, grated

How to Make Mary Berry Fish Lasagne Recipe

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Lightly grease a large baking dish and place a rack in the middle of the oven for even cooking.
• Cook the aromatics: Heat a pan over medium heat, melt butter, then cook onion and garlic until soft and fragrant.
• Make the roux: Stir in the flour and cook for 1–2 minutes until it forms a smooth paste with no raw flour taste.
• Build the sauce: Slowly whisk in milk, stirring constantly until the sauce thickens and becomes smooth.
• Finish the sauce: Add cream, seasoning, and half the cheddar cheese, stirring until melted and creamy.
• Add the fish: Gently fold in the fish and prawns, cooking lightly for a few minutes so they begin to soften but do not fully cook through.
• Assemble the lasagne: Spread a thin layer of sauce in the dish, add lasagne sheets, then layer fish sauce. Repeat until all ingredients are used.
• Add the topping: Sprinkle remaining cheddar and Parmesan evenly over the top for a golden crust.
• Bake and rest: Bake for 35–45 minutes until bubbling and golden. Let it rest for 10 minutes before serving to set the layers.

Tips for the Best Fish Lasagne

How do I stop the fish from becoming dry?

Add the fish raw into the sauce and avoid pre-cooking it too long. It will finish cooking gently in the oven.

Why is my lasagne watery?

This usually happens if the sauce is too thin or the fish releases excess moisture. Let the sauce thicken properly before layering.

Can I use frozen fish?

Yes, but thaw it fully and pat it dry before using to avoid excess water in the dish.

How do I get clean layers when serving?

Always rest the lasagne for at least 10 minutes after baking so it sets properly.

Serving Suggestions

• Serve with a crisp green salad
• Pair with garlic bread or focaccia
• Add steamed vegetables like broccoli or green beans
• Enjoy with a light white wine or sparkling water

Storage

Room Temperature

Fish lasagne should not be left at room temperature for more than 2 hours.

Refrigerator

Store in an airtight container for up to 3 days. Reheat in the oven for best texture.

Freezing

Freeze portions for up to 2 months. Defrost overnight in the fridge before reheating thoroughly.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 38g
• Protein: 32g
• Fat: 18g
• Saturated Fat: 10g
• Sodium: 520mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry Fish Lasagne Recipe

Recipe by Milli RoseCourse: DinnerCuisine: British, ItalianDifficulty: Easy

Servings

6

portions

Prep time

25

minutes

Cooking time

45

minutes

Total time

70

minutes

Calories

420

kcal

1

hour 

10

minutes

Creamy Mary Berry Fish Lasagne made with tender white fish, rich white sauce, pasta sheets, and a golden cheese topping. A comforting family dinner classic.

Ingredients

• 400g white fish fillets (cod, haddock or pollock), cut into chunks

• 200g raw prawns (optional)

• 9–10 lasagne sheets

• 1 onion, finely chopped

• 2 garlic cloves, minced

• 40g butter

• 40g plain flour

• 600ml milk

• 150ml double cream

• 100g cheddar cheese, grated

• 50g Parmesan cheese, grated

• Salt and black pepper to taste

Directions

• Preheat oven to 200°C (180°C fan). Lightly grease a large baking dish and set aside.
• Place a large pan over medium heat. Melt butter, then sauté onion and garlic until soft and fragrant.
• Stir in flour and cook for 1–2 minutes to form a smooth paste.
• Gradually whisk in milk until the sauce thickens and becomes smooth and creamy.
• Add cream, salt, and pepper, then stir in half of the cheddar cheese until melted.
• Gently fold in white fish pieces and prawns, cooking for 3–4 minutes until just starting to cook through.
• Spread a thin layer of sauce in the baking dish, then add lasagne sheets. Repeat layering with fish sauce and pasta until all used.
• Finish with remaining sauce and sprinkle cheddar and Parmesan on top.
• Bake for 35–45 minutes until golden, bubbling, and cooked through. Rest for 10 minutes before serving.

Notes

• Do not overcook the fish before baking or it will become dry.
• Let the lasagne rest before cutting for clean layers.
• You can add spinach or leeks for extra flavour.