While shopping at a nearby supermarket, I saw great offers for seafood and since Andrea wanted lasagna (which is his passion), I decided to make seafood lasagna fish recipe with swordfish and shrimp.
The taste is clearly very delicate and light, and it’s an experiment I will definitely repeat, maybe changing the fish used for the filling, as we can vary with shellfish but also with sea bream and bass fillets!
Here are the quantities for this baked fish and shellfish dish, seafood lasagna!
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IF YOU LOVE FISH-BASED MAIN DISHES, I SUGGEST THESE TASTY RECIPES:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 10.5 oz lasagna sheets
- 10.5 oz swordfish (in a single slice and diced)
- 9 oz shrimp and mussels
- 7 cherry tomatoes
- 3 sprigs thyme
- 1/2 cup dry white wine
- 7 tbsps butter
- 2/3 cup flour
- 1 3/4 lbs milk
Tools for SEAFOOD LASAGNA Fish Recipe
#ADV
- Pots
- Baking Dishes
Steps
1) First, I put a drizzle of oil and the swordfish cubes in a casserole.
2) Once they start cooking, I add the shrimp and mussels, thyme leaves, cherry tomatoes, and splash with dry white wine, letting it evaporate during cooking.
3) I season everything with salt and pepper, setting the fish aside and keeping the sauce formed during cooking.
4) I now melt the butter in a saucepan to make the béchamel.
5) I add the flour all at once, toasting it for a moment, and slowly pour first the fish sauce then enough milk to form a mixture that is neither too solid nor too liquid….
6) I then take the baking dish and start layering the seafood lasagna: add a few tablespoons of plain béchamel, then the fresh pasta sheets, then the béchamel mixed with the fish, and so on, until all the ingredients are used up.
7) I then put it in a moderate oven (356°F) for 30 minutes or according to your oven’s characteristics and…. enjoy your seafood lasagna!
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Annalisa says …
1) If we prepare a version of seafood lasagna with shellfish, we can make the béchamel using the liquid that forms when we open the mollusks instead of milk, after filtering it well, and be careful with the salt!
