Mary Berry​ Fish Lasagne Recipe

This easy Mary Berry fish lasagne is made with a creamy white sauce, a mix of tender fish fillets like salmon and cod, and fresh dill. The result is a comforting, yet elegant, seafood dish with a beautifully cheesy, golden top. This recipe is a perfect main course for a special occasion or a delicious weeknight dinner, and it serves 6 people.

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Mary Berry Fish Lasagne Ingredients

For the Lasagne:

• 300g (10½ oz) salmon fillet, skinned and cut into cubes
• 225g (8 oz) cooked king prawns
• 150g (5¼ oz) broccoli, sliced into small florets and blanched
• 4 sheets dried lasagne pasta
• 30g (1 oz) Parmesan, grated

For the Sauce:

• 50g (2 oz) butter
• 1 leek, finely chopped
• 1 tbsp white wine vinegar
• 50g (2 oz) plain flour
• 600ml (1 pint) milk
• 2 tbsp fresh lemon juice
• 100g (3½ oz) baby spinach
• 2 tbsp chopped fresh dill
• 50g (2 oz) Parmesan, grated
• Salt and freshly ground black pepper

How To Make Mary Berry Fish Lasagne

1. Prepare the sauce: Melt the butter in a deep saucepan. Add the finely chopped leek and gently sauté for 5-6 minutes until it is soft. Add the white wine vinegar, then stir in the flour to create a paste (a ‘roux’). Cook for one minute. Gradually add the milk, whisking continuously until the sauce comes to a boil and thickens.
2. Add flavor to the sauce: Stir in the fresh lemon juice, baby spinach, and chopped dill along with 50g of the grated Parmesan cheese. Continue to stir over the heat until the spinach has wilted. Season the sauce to taste with salt and freshly ground black pepper.
3. Assemble the lasagne: Preheat your oven to 200°C (180°C fan). Lightly grease an ovenproof dish. Place one-third of the salmon, prawns, and blanched broccoli in the base of the dish. Pour over one-third of the sauce. Place two lasagne sheets on top. Repeat this layering process with more of the fish mixture, sauce, and the remaining lasagne sheets. Finish with the last of the fish mixture and the remaining sauce.
4. Bake the lasagne: Sprinkle the remaining 30g of grated Parmesan cheese over the top of the lasagne. Place the dish in the preheated oven and bake for 30 minutes, or until the top is golden and the sauce is bubbling.

Recipe Tips

• Soak the Pasta: If you are using dried lasagne sheets, it is a good idea to soak them in hand-hot water for about 10 minutes before assembling. This helps them soften and ensures they cook through evenly.
• The Best Fish to Use: Mary Berry’s recipe uses salmon and prawns, but you can also use a pre-prepared fish pie mix which often contains cod and smoked haddock. These different types of fish add wonderful flavor and texture.
• Don’t Overcook the Fish: Since the fish will continue to cook in the oven, you do not need to cook it beforehand. Simply add the raw fish to the layers. The gentle heat of the oven and the sauce will cook it perfectly, keeping it tender and moist.
• A Nutty Flavor: The use of Parmesan cheese and a touch of Dijon mustard adds a savory, nutty flavor to the white sauce that complements the delicate fish beautifully.

What To Serve Fish Lasagne

This delicious fish lasagne is a complete and satisfying meal on its own. For a simple side, serve it with a fresh green salad to add a bit of crispness. You can also pair it with warm, crusty bread to mop up the creamy sauce.

How To Store Fish Lasagne Leftovers

• Refrigerate: Once cooled, cover the lasagne and store it in the refrigerator for up to 2 days. Reheat individual portions in the microwave or a preheated oven until they are piping hot.
• Freeze: The assembled but unbaked lasagne freezes well. Wrap it tightly in a double layer of plastic wrap and then in foil, and freeze for up to 1 month. Thaw it completely in the refrigerator before baking as instructed.

Mary Berry Fish Lasagne Nutrition Facts

• Serving size: 1/6 of a lasagne
• Calories: 500 kcal
• Total Fat: 22g
• Saturated Fat: 10g
• Cholesterol: 85mg
• Sodium: 650mg
• Total Carbohydrate: 40g
• Dietary Fiber: 3g
• Sugars: 7g
• Protein: 35g

Frequently Asked Questions

• Can I use frozen fish? Yes, you can. If using frozen fish, be sure to thaw it completely and pat it dry with a paper towel to remove any excess moisture before you add it to the lasagne. This will prevent the dish from becoming watery.
• Can I make the white sauce ahead of time? Yes, you can make the white sauce up to one day in advance. Simply cover it and store it in the refrigerator. Reheat it gently before assembling the lasagne.
• Why did my sauce turn out lumpy? The most common reason for a lumpy sauce is not whisking continuously as you add the milk to the roux. To fix this, you can pass the sauce through a fine-mesh sieve or use an immersion blender to make it smooth.