Baked Fish and Pasta

Preparation info

  • Serves

    6 to 8

    • Difficulty


Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About

For this recipe choose a short chunky pasta, such as penne, fusilli or macaroni. The fish can be cod, haddock, monkfish or one of the grander fish such as sole, brill or turbot. Mussels, scallops or cold-water prawns add a different texture, flavour and colour. It is a versatile dish.


  • 500 g (1 lb) pasta
  • olive oil or butter, for tossing
  • 500 g (1 lb) firm white fish, filleted and skinned
  • 250 g (½ lb) prepared shellfish
  • 25 g (1 oz) butter
  • 25 g (1 oz) plain flour
  • 600 mls (1 pint) milk, skimmed, semi-skimmed or whole
  • 150 mls (¼ pint) dry white wine or fish stock, according to taste
  • 1 tablespoon fresh dill, chopped, or 2 teaspoons dried dill
  • pinch of nutmeg
  • salt
  • pepper
  • 2 tablespoons breadcrumbs
  • 1-3 tablespoons freshly grated Parmesan


Cook the pasta for three-quarters of the time stated on the packet. Drain, rinse and toss in a little olive oil, or butter to stop it sticking. Cut the fish into 2.5 cm (1 inch) pieces. The shellfish should be removed from their shells and armour plating. Make a béchamel sauce with the butter, flour and liquid. Cook for 10 minutes, and then add the herbs and seasoning. Combine the fish, sauce and pasta and spoon into a greased ovenproof dish. Mix the breadcrumbs and Parmesan, and sprinkle over the dish before putting it in a preheated oven, at 180°C/350°F/gas mark 4. Bake for 20 to 25 minutes.