1. Prep the Fish
Preheat oven to 375°F (190°C).
Pat fish dry, then cut into 2-inch chunks.
Arrange in a greased 9x13 baking dish, drizzle with lemon juice, and season with Old Bay, salt & pepper.
2. Make the Creamy Sauce
Melt butter in a saucepan over medium heat.
Whisk in flour to create a roux (cook 1 minute).
Gradually whisk in milk and broth until smooth.
Stir in Dijon, Parmesan, and parsley. Cook until thickened (about 3-5 mins).
3. Assemble the Casserole
Pour sauce evenly over the fish.
In a bowl, mix Panko, Parmesan, melted butter, and garlic powder.
Sprinkle topping over the fish mixture.
4. Bake to Perfection
Bake uncovered for 25-30 minutes until bubbly and golden.
Broil 1-2 minutes for extra crispiness (watch closely!).
5. Serve & Enjoy!
Garnish with fresh parsley and lemon slices.
Pair with steamed veggies, rice, or crusty bread.
Pro Tips for the Best Fish Casserole
🐟 Fish Selection Tip: Firmer fish (cod, halibut) hold up better than delicate varieties.
🌶 Kick It Up: Add a pinch of cayenne or red pepper flakes for heat.
🧀 Extra Cheesy: Mix in ½ cup shredded cheddar with the sauce.
🥦 Veggie Boost: Layer spinach, mushrooms, or peas under the fish.
💡 Make-Ahead Magic: Assemble 1 day ahead (store covered in fridge), then bake.
Serving Suggestions
🍽 Classic: With a crisp green salad and roasted potatoes
🍝 Luxury Twist: Over buttered noodles or fettuccine
🥖 Comfort Food Style: With garlic bread for dipping
🌿 Light Option: Alongside quinoa and steamed asparagus
Storage & Reheating
❄️ Fridge: Keeps for 3 days (cover tightly).
🔥 Reheat: 350°F oven for 15 mins, or microwave single portions.
⏸ Freeze: Before baking (freezes well for 1 month – thaw before baking).
