Sea Bass Casserole Recipe

If you expect heartiness, versatility, and an excellent comfort meal from a casserole recipe, our sea bass casserole recipe will not disappoint you. This convenient recipe is suitable if you want to use leftovers in your fridge or make meals for the next few days.

We make this simple casserole with two easy-to-eat main ingredients: sea bass and potatoes. Treat yourself and your loved ones with this beautiful recipe.

Is Sea Bass Casserole Healthy?

When it comes to a dish with milk, heavy cream, and cheese, you may be skeptical if it’s suitable for a healthy diet. Don’t worry, the answer is yes.

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Despite containing the high-calorie ingredients above, this dish contains only 468 calories and 7.8 g of saturated fat in each serving. Aside from that, the sodium level is also kept within the limits of our nutrition guidelines at 553 mg.

With 6 oz sea bass per serving, this casserole provides you with 39.6 g of protein in one portion. The benefits of sea bass don’t stop here, this fish is also a source of omega-3 fatty acids.

Lastly, potatoes are a great source of fiber and other vitamins and minerals.

Main Ingredients

• Sea bass: The lean and flaky texture of sea bass is perfect for a casserole. The fish is delicate and tender when cooked down in the rich sauce, yet it’s firm enough to hold together in the dish. We season the fish with paprika, salt, pepper, mustard, and flour to give it more flavor.
• Potatoes: Potatoes do double duty in this recipe by taking on both the starch and vegetable role in this casserole. Their pleasant flavor and texture contribute greatly to their versatility. Also, cutting potatoes into thin slices allows you to channel your inner artist. You can stack them in a way that resembles fish scales, which is another reason to give this recipe a try.
• Sauce: We make a simple and rich sauce with milk and heavy cream. This sauce will coat nicely around the fish and potatoes, making them extra satisfying.
• Topping/garnish: How can we leave out cheese? The last ingredient of the casserole is melted cheddar cheese. Also, we sprinkle some parsley on top as a finishing touch and to add some greens.

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Tips for Cooking a Perfect Casserole

• Consistency is key

Maintaining consistency is important for casseroles because you are cooking all the ingredients together at the same time.

Cutting the ingredients into similar sizes helps them cook evenly and achieve a greater aesthetic. Also, partially cook the ingredients in advance to give them a head start as they don’t all have the same cooking time.

• Avoid mushy casserole

Drain the pasta, vegetables, and frozen items thoroughly before baking them to prevent the excess water from turning the casserole mushy.

• Choose the right cheese

Different types of cheese have different flavors, textures, moisture, and fat content. Decide what your casserole needs and choose the suitable ones.

• Assemble the casserole correctly

Do not fill your baking dish fully and leave room for the ingredients to expand. Also, consider covering the baking dish to lock in the moisture or leaving it uncovered for the surface to crisp and brown.

• Get creative

The sky’s the limit when it comes to casseroles. Experiment with your favorite ingredients, take advantage of leftovers, and add interesting toppings to incorporate more items and make a stacked main course.

How to Store and Reheat the Leftover

Casseroles should last for up to 3 days in the fridge and 2 to 3 months in the freezer.

We recommend cutting the dish into separate portions to store, but refrigerating the entire casserole in the baking dish is also fine. Make sure to cover the dish carefully with foil to avoid losing moisture.

Reheat in the microwave for 1 minute then 30-second increments until warm. If possible, warm it up in a preheated oven at 350 °F for 20 minutes. Remember to let it come to room temperature and keep the cover on before reheating.

What to Serve With

We reckon light and vibrant side dishes would be fitting to serve alongside this rich and creamy main course. Here are some of our favorites:

• Broccoli Slaw Recipe
• Pear Salad Recipe
• Orange Salad Recipe
• Salad Mix Recipe
• Spring Salad Recipe

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More Delicious Sea Bass Recipes:

• Roasted Sea Bass Recipe
• Baked Sea Bass Recipe
• Grilled Sea Bass Recipe
• Honey Mustard Sea Bass Recipe

How to Make Sea Bass Casserole

5 from 2 votes

This sea bass casserole recipe shows you how to incorporate delicate sea bass into a rich and satisfying casserole with plenty of potatoes.

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• cook TIME 1 hr 18 mins
• prep TIME 7 mins
• total TIME 1 hr 25 mins

• COURSE Main Course
• CUISINE Global
• SERVINGS
  4

  servings
• CALORIES 468 kcal

INGREDIENTS

1x2x3x

• 24 oz skinless boneless sea bass (cubed)
• 30 oz potatoes (thinly sliced)
• 4 oz onion (sliced)
• 1 tbsp unsalted butter
• 1 tbsp garlic (minced)
• 1 tbsp all-purpose flour
• 3 tbsp heavy cream
• 1 oz cheddar cheese (grated)
• 1 cup milk
• 1 tsp paprika
• 1 tsp traditional Dijon mustard
• 1/2 tsp pepper
• 1/2 tsp salt
• 1/2 cup water
• 2 tbsp parsley (finely chopped)

INSTRUCTIONS

Image instructions

Prep:

1

Cut the sea bass: Pull the pin bones (if any) from the fish with tweezers. Use a sharp knife to remove the skin and cut the flesh into 1-inch cubes.

2

Slice the potatoes: Wash and scrub potatoes carefully to remove dirt. Peel the skin with a peeler. Start at the root and cut the potatoes into 1/8 inch thick slices.

3

Mince the garlic: Cut off the root of the cloves and bash them with your knife to peel the skin. Use your knife or a mincer to mince the garlic.

4

Slice the onion: Half the onion through the middle then slice off the root and head. Make 1/8-inch slices across the onion halves.

5

Grate the cheese: Place or hold the grater firmly and press the cheese block against the surface. Push downwards to grate the cheddar cheese.

6

Chop the parsley: Bunch the parsley into a small mound on the cutting board and chop finely with your knife.

Cook:

1

Caramelize garlic: Put a pan on medium heat until hot. Add 1 tbsp unsalted butter and 1 tbsp garlic. Stir for 30 seconds to caramelize.

2

Incorporate the onion: Add 4 oz onion and stir for 2 minutes.

3

Cook the fish: Add 24 oz sea bass and stir for 3 minutes.

4

Season the fish: Season the fish with 1 tsp paprika, 1/2 tsp salt, 1/2 tsp pepper, 1 tsp mustard, and 1/2 tbsp all-purpose flour.

5

Stir in the liquid: Add 1/2 cup water, 1 cup milk, and 3 tbsp heavy cream, and bring it to a boil. Mix until combined for 2 minutes.

6

Add the potatoes: Turn off the heat. Add 30 oz potatoes and mix well.

7

Assemble the casserole: Add the mixture to a baking tray. Stack the potato slices overlapping each other to make a fish scale surface. Cover with aluminum foil.

8

Bake the casserole: Preheat the oven to 425 °F. Bake for 15 minutes then remove the foil. Bake for another 45 minutes.

9

Add the cheese: Take the casserole out of the oven. Sprinkle 1 oz cheddar cheese on top.

10

Melt the cheese: Bake at 475 °F for 5 minutes.

11

Garnish and serve: Remove from the oven and sprinkle 2 tbsp parsley on top. Let the casserole rest, cut into portions, and enjoy.

NUTRITION

Nutrition Facts

How to Make Sea Bass Casserole

Amount Per Serving (1 serving)

Calories 468Calories from Fat 137

% Daily Value*

Fat 15.2g

23%

Saturated Fat 7.8g

49%

Polyunsaturated Fat 2g

Monounsaturated Fat 4g

Cholesterol 171mg

57%

Sodium 553mg

24%

Potassium 1487mg

42%

Carbohydrate 42g

14%

Fiber 6g

25%

Sugar 7g

8%

Protein 39g

78%

Vitamin A 686IU

14%

Vitamin C 25mg

30%

Calcium 195mg

20%

Iron 3mg

17%

* Percent Daily Values are based on a 2000 calorie diet.

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