Can I make it without onion?

Yes, you can skip the onion for a milder flavor. Add extra herbs or garlic to the sauce for more aroma.

How long should I bake the fish?

30 minutes at 180°C (350°F) is ideal. If the fish is thick, you can extend to 35 minutes, but keep an eye on it to avoid drying out.

What can replace tomatoes?

You can use canned tomatoes in their own juice or diluted tomato paste. The flavor will become more concentrated.

How do I know when it's done?

The fish should flake easily with a fork, the juices should run clear, and the cheese crust should be golden and bubbly.

Fish casserole

Name: Fish casserole
Total time: 30 min
Yield: 1 порция
Cuisine: International
Ingredients: Pink Salmon — 150 g; Tomatoes — 50 g; Onion — 30 g; Mayonnaise — 100 g; Hard cheese — 100 g

40min

430g

Nutrition per 100g

319

This fish casserole is the perfect choice for a quick and flavorful dinner. Tender pink salmon baked under a creamy garlic sauce, with sweet onion and juicy tomatoes, topped with a crispy golden cheese crust — a satisfying dish that always delivers great flavor. A great option for lunch or a cozy family dinner.

FishLunchCheeseVegetablesAt the Table

WHAT YOU WILL NEED

From ingredients

5 products

Основа

Овощи

Соус

Сырная корочка

SIMPLE PROCESS

Step by step recipe

To keep the fish moist and tender, avoid overcooking it in the oven. The mayonnaise-garlic sauce not only adds flavor but also helps retain moisture. Tomatoes and onion add juiciness and aroma, while the cheese topping creates an appetizing golden crust. Follow these steps for a perfect casserole that even picky eaters will love.

Step 1

Prep the Fish

Thaw the pink salmon if frozen, rinse, and pat dry with paper towels. Place it in a greased or parchment-lined baking dish and season with salt.

Step 2

Make the Sauce

In a bowl, mix the mayonnaise with minced garlic and finely chopped herbs (if using). Stir until well combined.

Step 3

Layer the Vegetables

Slice the onion into thin half-rings and the tomatoes into rounds. Layer the onion over the fish, then arrange the tomatoes on top.

Step 4

Add the Sauce and Cheese

Spread the mayonnaise sauce evenly over the casserole. Sprinkle with grated hard cheese.

Step 5

Bake

Preheat the oven to 180°C (350°F). Bake for 30 minutes until the cheese is golden and bubbly.

Step 6

Serve

Let the casserole rest for 5–10 minutes, then slice and serve hot with a side dish or bread.

CHEF'S TIP

Choose Fresh Pink Salmon

Fresh, chilled salmon works best. If using frozen, thaw it gradually in the fridge overnight to preserve moisture and texture.

Slice Onion Thinly

Thin half-rings of onion bake better and release their sweet flavor without overpowering the fish.

Use Full-Fat Mayonnaise

High-fat mayonnaise (at least 67%) adds richness and helps retain moisture. For a lighter version, mix mayo with sour cream in a 1:1 ratio.

Let It Rest

After baking, let the casserole rest for 5–10 minutes — it sets and makes serving easier.

SUBSTITUTIONS

Add your taste

With Other Fish You can replace pink salmon with chum salmon, trout, salmon, or cod. Baking time stays the same, but trout and salmon are richer and more flavorful.
With Sour Cream Instead of Mayo Use 20% sour cream instead of mayonnaise — the flavor becomes milder and more tangy, with slightly fewer calories.
Add Zucchini Place thin zucchini rounds over the onion before adding tomatoes for extra vegetable moisture and texture.
With Fresh Herbs Sprinkle the finished casserole with chopped dill or parsley before serving for a fresh, aromatic finish.

HOW TO STORE

How to Store Fish Casserole

Cool the casserole to room temperature, then transfer to an airtight container and refrigerate for up to 2 days. Reheat in the oven at 160°C (320°F) for 10–15 minutes or in the microwave. Freezing is not recommended — the fish becomes dry and grainy.

GOOD TO KNOW