Mary Berry Fish Lasagne Recipe

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This comforting fish lasagne is a lighter, creamy alternative to the classic meat version, with delicate flakes of fish wrapped in a smooth white sauce. It is rich without being heavy, gently flavoured with herbs and finished with a golden cheesy topping. The recipe is straightforward and well suited to confident beginners. From start to finish, it takes around 1 hour 20 minutes.

Ingredients

For the Fish Filling

400g white fish fillets such as cod or haddock, skinless
200g salmon fillet, skinless
150g raw king prawns, peeled and deveined
Salt and freshly ground black pepper
Juice of ½ lemon

For the White Sauce

50g butter
50g plain flour
600ml full-fat milk, warmed
1 small onion, finely chopped
1 bay leaf
2 tbsp chopped fresh parsley
2 tbsp chopped fresh dill or chives
1 tsp Dijon mustard

For Assembling

9 to 12 lasagne sheets
75g mature Cheddar cheese, grated
25g Parmesan cheese, finely grated
Butter, for greasing

How to Make Mary Berry Fish Lasagne

Prepare the Oven and Fish: Preheat the oven to 190°C, or 170°C fan assisted. Lightly grease a deep ovenproof dish. Cut the fish into large chunks and place in a bowl with the prawns, lemon juice, salt, and pepper. Set aside.
Make the White Sauce: Melt the butter in a saucepan over gentle heat. Add the onion and cook for 5 minutes until soft but not coloured. Stir in the flour and cook for 1 minute, then gradually whisk in the warm milk. Add the bay leaf and simmer gently, stirring, until thick and smooth. Remove from the heat, discard the bay leaf, then stir in the herbs, mustard, and seasoning.
Assemble the Lasagne: Spoon a thin layer of white sauce into the base of the dish. Add a layer of lasagne sheets, followed by some of the fish mixture and more sauce. Continue layering, finishing with a layer of sauce on top.
Add the Topping: Mix the Cheddar and Parmesan together and sprinkle evenly over the top. Dot lightly with butter.
Bake and Rest: Bake for 35 to 40 minutes until bubbling and golden. Remove from the oven and allow to stand for 10 minutes before serving so the layers can settle.

Tips for Perfect Fish Lasagne

How do I stop the sauce from going lumpy?

Always add the milk gradually and whisk continuously. Using warm milk helps the sauce stay smooth.

Can I use frozen fish?

Yes, but defrost it fully and pat dry before using to avoid excess moisture.

What if my lasagne sheets stay hard?

Ensure they are fully covered with sauce. Dry patches prevent the pasta from softening as it bakes.

How do I stop the topping from over-browning?

Cover loosely with foil if the top colours too quickly, removing it for the last 10 minutes.

Serving Suggestions

Steamed green beans or tenderstem broccoli
A crisp green salad with lemon dressing
Garlic bread or warm crusty rolls

Storage

Room Temperature

Allow the lasagne to cool, then serve within 2 hours.

Refrigerator

Cover and refrigerate for up to 2 days. Reheat thoroughly until piping hot.

Freezing

Freeze well wrapped for up to 3 months. Defrost overnight in the fridge before reheating.

Nutrition Information

Calories: 480 kcal
Carbohydrates: 38g
Protein: 34g
Fat: 22g
Saturated Fat: 12g
Sodium: 720mg

Nutritional values are approximate and may vary depending on ingredients used.

Frequently Asked Questions

Can I prepare this fish lasagne in advance?

Yes, assemble it up to 24 hours ahead, cover, and refrigerate. Bake when needed.

Is this recipe suitable for children?

Very much so. The flavours are mild and creamy, making it family friendly.

Can I substitute the herbs?

Parsley works best, but chives or tarragon are also lovely additions.

What fish works best for this recipe?

Firm white fish like cod or haddock paired with salmon gives the best balance of texture and flavour.