Easy Seafood and Tomato Casserole
Dive into coastal-inspired comfort with this Easy Seafood and Tomato Casserole, a hearty and flavorful dish that's perfect for weeknight dinners or special gatherings. Bursting with premium seafood like shrimp, white fish, and scallops, this recipe is layered with a rich and aromatic tomato sauce infused with garlic, oregano, and basil. Topped with a golden, crispy blend of parmesan cheese and panko breadcrumbs, this casserole offers a delightful contrast of textures. Ready in under an hour, it’s a simple yet impressive dish that brings the best of the sea to your table. Garnished with fresh parsley for a touch of color and flavor, this oven-baked seafood casserole pairs beautifully with crusty bread or a side salad for a complete meal. Perfect for seafood lovers seeking approachable, restaurant-quality meals at home!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 28 ounces crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoons crushed red pepper flakes (optional)
- 1 pound shrimp, peeled and deveined
- 1 pound white fish fillet (e.g., cod or haddock), cut into 1-inch cubes
- 0.5 pounds scallops
- 0.5 cups parmesan cheese, grated
- 0.5 cups panko breadcrumbs
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes, or until soft and translucent.
Add the minced garlic and cook for an additional minute, being careful not to burn it.
Stir in the crushed tomatoes, oregano, basil, and crushed red pepper flakes (if using). Season with salt and black pepper. Simmer for 10 minutes, stirring occasionally, to let the flavors meld together.
Lightly grease a 9x13-inch casserole dish. Spread a thin layer of the tomato mixture on the bottom of the dish.
Arrange the shrimp, white fish cubes, and scallops evenly over the tomato base.
Pour the remaining tomato sauce over the seafood, ensuring everything is well-coated.
In a small bowl, mix the grated parmesan cheese and panko breadcrumbs. Sprinkle the mixture evenly over the top of the casserole.
Place the casserole in the preheated oven and bake for 25-30 minutes, or until the seafood is fully cooked and the topping is golden brown.
Remove the casserole from the oven and let it rest for 5 minutes. Garnish with freshly chopped parsley before serving.
Serve warm and enjoy!
Nutrition Facts
Calories |
1764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.4 g | 67% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1221 mg | 407% | |
| Sodium | 5102 mg | 222% | |
| Total Carbohydrate | 82.3 g | 30% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 29.8 g | ||
| Protein | 253.6 g | 507% | |
| Vitamin D | 22.7 mcg | 113% | |
| Calcium | 910 mg | 70% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 5088 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
