Ingredients:

  • 1.5 lbs (680g) skinless, boneless white fish (cod, haddock, or pollack), cut into 1-inch chunks
  • 1 lb (454g) medium shrimp (prawns), peeled and deveined
  • 1/2 lb (227g) sea scallops, halved if large
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 tbsp (56g) unsalted butter
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1/4 cup (30g) all-purpose flour
  • 2 cups (473ml) whole milk
  • 1/2 cup (118ml) heavy cream (double cream in the UK)
  • 1/4 cup dry white wine (optional)
  • 1 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh dill
  • 1 tsp lemon juice
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp white pepper
  • Pinch of nutmeg
  • 1 cup (100g) panko breadcrumbs
  • 4 tbsp (56g) unsalted butter, melted
  • 1/4 cup grated Parmesan cheese (optional)
  • 1 tbsp chopped fresh parsley

Instructions:

  1. Toss seafood with olive oil, salt, and pepper. Set aside.
  2. Melt butter in a large skillet. Sauté onion until softened. Add garlic and cook until fragrant.
  3. Whisk in flour and cook for 1 minute, stirring constantly.
  4. Gradually whisk in milk, ensuring no lumps form. Add cream and white wine (if using). Simmer until slightly thickened.
  5. Stir in parsley, dill, lemon juice, salt, pepper, and nutmeg. Taste and adjust seasonings as needed.
  6. Add the seafood mixture to the creamy sauce. Cook over medium-low heat until seafood is almost cooked through.
  7. Pour the seafood mixture into the prepared baking dish.
  8. Combine panko breadcrumbs, melted butter, Parmesan cheese (if using), and parsley in a bowl.
  9. Sprinkle the breadcrumb mixture evenly over the seafood mixture.
  10. Bake in a preheated oven until the topping is golden brown and the casserole is bubbly. Let stand for a few minutes before serving.