Baked fish casserole is more than just a convenient way to make a wholesome dinner; it’s a culinary classic that evokes warm memories of home comfort. In this recipe, we use tender minced salmon, which, paired with green onions and spices, fills the kitchen with a mouthwatering aroma even before it hits the oven. Adding semolina and oat flakes creates that airy, porous texture many fondly remember from childhood meals. The golden pockets of melted mozzarella on top add a modern, creamy touch, turning a simple weekday meal into a delightful gastronomic experience.
This appetizing salmon casserole with melted mozzarella is the perfect choice for a hearty and healthy dinner.
Ingredients
- 300 g (10.5 oz) minced fish (salmon, cod, or pollock)
- 50 g (1.7 oz) green onions
- 1 chicken egg
- 30 g (1 oz) semolina
- 25 g (0.9 oz) buckwheat or oat flakes
- 130 ml (4.4 fl oz) milk
- 1/2 tsp fish seasoning
- A few mini mozzarella balls
- Butter and vegetable oil (for greasing)
- Salt, black pepper, and breadcrumbs
How to make the baked fish casserole
Defrost the minced fish properly by leaving it on the bottom shelf of your refrigerator for a few hours. It’s convenient to take the fish out of the freezer in the evening and let it thaw overnight. You can use any minced fish; for this recipe, we are using salmon.
For this recipe, it is best to use minced salmon, properly thawed in the refrigerator beforehand.
Slice the green onions lengthwise, rinse them under running water, and chop them finely. Fold the chopped onions into the minced fish. If you like, you can also add 1-2 tablespoons of finely chopped dill.
Finely chopped green onions will give the minced fish extra juiciness and a fresh aroma.
Crack an egg into the bowl.
Add one egg to help the casserole hold its shape perfectly after baking.
Season with salt to taste, and add half a teaspoon of dry fish seasoning or your favorite spice blend.
Use a ready-made fish seasoning blend or create your own mix of favorite spices to taste.
Pour in the cold milk and sprinkle in the semolina.
Semolina combined with milk will give the finished dish a tender and airy texture.
Mix the ingredients thoroughly so the semolina absorbs the moisture and begins to swell.
It is important to mix the ingredients well and let the semolina swell slightly before baking.
I also like to add some oat or buckwheat flakes to the mixture, though this is optional. Like the semolina, the flakes absorb the excess moisture from the fish, making the casserole denser. Knead the mixture well. If you choose to use regular onions instead of green ones, you can pulse the mixture in a blender for a few minutes to create a smooth, airy base.
Oat flakes help absorb excess moisture, making the casserole denser and more nutritious.
Grease a deep cast-iron skillet or baking dish with softened butter. Dust the buttered surface with breadcrumbs and spread the minced fish mixture in an even layer. Preheat your oven to 180°C (350°F).
Spread the minced fish in an even layer in a baking dish pre-greased with butter and dusted with breadcrumbs.
Cut the small mozzarella balls in half and arrange them evenly on top of the casserole.
The mozzarella balls will melt into delicious, creamy pockets during baking.
Place the skillet in the preheated oven for 30 minutes. If you turn on the broiler for the last 5 minutes, you’ll get a beautifully golden, crispy crust.
Bake for about 30 minutes. Turn on the broiler for the last few minutes to achieve a beautifully golden crust.
Sprinkle the finished fish casserole with finely chopped green onions and freshly cracked black pepper. Serve it hot or warm.
Once it cools, you can slice it into thick pieces—like sausage or pâté—and make absolutely delicious sandwiches.
The final touch: fresh herbs and a pinch of cracked black pepper for a bright flavor.
This baked fish casserole pairs beautifully with classic mashed potatoes or fluffy rice. For a touch of freshness, serve it alongside a light cucumber and tomato salad dressed with a splash of lemon juice and aromatic oil. If you feel like experimenting, try swapping the mozzarella for a sharper hard cheese, or fold some grated zucchini into the minced fish for extra juiciness. This dish is wonderfully versatile: it remains delicious even when cold, serving as a hearty base for breakfast sandwiches.
For the best results, use a cast-iron skillet—it ensures even heating and helps develop a delicious crust on the bottom. If you’re short on time, this fish casserole can be adapted for the microwave, though the oven gives it that unbeatable roasted aroma and texture. Store leftovers in an airtight container in the refrigerator for up to two days, and gently reheat with a pat of butter before serving to bring back its original tenderness and juiciness.
0 comments