Cheesy Creamy Fish Bake

    45 minutes

    The delicate nature of fresh white fish is combined with a simple white sauce then baked with a layer of cheese on top.

    266 people made this

    Serves: 6 

    • 1 kg boneless white fish fillets
    • 3 tablespoons margarine
    • 6 tablespoons plain flour
    • 2 cups (500ml) milk
    • 1 pinch salt and ground black pepper, to taste
    • 1 1/2 cups grated cheddar cheese

    Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat oven to 180 degrees C. Grease 20x30cm baking dish.
    2. Bring a large saucepan of lightly salted water to a boil. Add fish fillets and cook for 4 to 6 minutes; drain.
    3. Melt margarine in a medium saucepan. Remove from heat then mix in the flour and milk. Return to stove over medium heat and stir until thickened. Season with salt and pepper.
    4. Flake fish into baking dish alternating layers with sauce. Sprinkle top with grated cheese.
    5. Bake in preheated oven for 20 to 25 minutes or until cheese is browned.

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    Reviews in English (170)


    The Best fish bake I have tried. so easy @well done. Thank You  -  07 Mar 2014


    This was a really nice, homey dish for a cold night. I'm not sure it would still be traditional au Gratin, but I think next time I'll layer some cheese between the fish and sauce, for more melty goodness and less of a bubbly skin on top (which is still delicious, lol). While this recipe doesn't have the complexity and layers of flavor that other, more gourmet-types do with scores of herbs, peppers, etc., I feel it's really unfair for people to mark down this recipe and claim it's tasteless because of that. If you want to go ahead and doll the recipe up that's fine, but it's unfair to the submitter to dock stars or whatnot because of that. Thank you for sharing  -  11 Nov 2006  (Review from Allrecipes USA and Canada)


    This dish is simply awesome. I adjusted the seaoning a little based upon other reviews. For seasoning I used 1/4 tsp. black pepper, 1/4 tsp. garlic, 1/4 tsp. dry mustard and 1/2 tsp. salt.  -  07 Apr 2003  (Review from Allrecipes USA and Canada)