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Creamy fish and shrimp casserole with saffron


Creamy fish and shrimp casserole with saffron

Fish, cream and saffron. Shrimp with a touch of cilantro. Layer these two together for inspired low-carb deliciousness! Paired with an easy broccoli mash, you’ll have a colorful and oh-so-satisfying answer to “What’s for dinner?”


  • 650 g white fish (for example cod, halibut, flounder or Alaskan whitefish)
  • 125 ml (40 g) shredded Parmesan cheese
  • 300 ml sour cream
  • 1 pinch saffron
  • 1 tsp chili flakes
  • salt and ground black pepper, to taste

Shrimp salad

  • 3 tbsp olive oil
  • 1 garlic clove, minced
  • 125 ml fresh cilantro, shopped
  • salt and ground black pepper
  • 150 g shrimp, peeled

Broccoli mash

  • 450 g broccoli
  • 4 tbsp olive oil
  • salt and ground black pepper


  1. Preheat the oven to 200°C.
  2. Place the fish in a baking dish. You can also use half-thawed fish fillets. Season with salt and pepper to taste. Sprinkle with parmesan cheese.
  3. Combine crème fraîche, saffron, and chili in a saucepan. Season with salt and pepper. Bring to a boil and let simmer for a few minutes. Add more spices if desired.
  4. Pour the sauce over the fish and bake in the oven for 15-20 minutes or until the fish is cooked through. Remove from the oven earlier rather than too late.
  5. While the fish is in the oven, prepare the shrimp and the broccoli mash.

Cilantro shrimp

  1. Mix oil, garlic and cilantro with the spices in a food processor or with a hand mixer.
  2. Combine the pre-cooked and peeled shrimp with the cilantro oil in a bowl.

Broccoli mash

Coarsely chop the broccoli and cook until tender in lightly salted water. Drain and add olive oil, salt and pepper. Mix with an immersion blender or hand mixer until the mash reaches the desired consistency

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