Kiwi Casserole

Kiwi casserole

Serves 6-8 

We shamelessly adapted this from a recipe of Doyles' seafood restaurant in Sydney. They in turn attributed it to one Dr Lola Power. So thank you, Lola. 


  • 400g raw peeled prawns
  • 400g New Zealand Snapper
  • 2 tbsp butter
  • 1 tbsp plain flour
  • 2 spring onions, thinly sliced
  • 1 tsp dry mustard
  • 1 small fresh bay leaf, crushed
  • ½ tsp dill
  • 150ml/5fl oz single cream
  • 150ml/5fl oz milk
  • 1 tsp dried green or black peppercorns, crushed
  • 450g/16oz button mushrooms
  • Dash of tabasco
  • 50g/2oz parmesan cheese grated


  1. Cut fish into 5cm/2 in portions. Slice the mushrooms.
  2. Melt butter in saucepan, add flour, stirring until smooth and mixture leaves side of saucepan. Turn heat down, add spring onions, mustard, bay leaf and dill. 
  3. Gradually add milk, then cream, stirring continuously until sauce is smooth. Add a pinch of salt and crushed peppercorns.
  4. Add prawns.
  5. In a separate pan, cook fish for 5 minutes in a little salted water. Drain carefully, treating fish gently to ensure it doesn't break up.
  6. Slice mushrooms, place in the bottom of a pre-heated casserole, carefully place fish on top, then pour sauce and prawns over. Add tabasco and season to taste, sprinkle parmesan on top.
  7. Place in a hot oven for a few minutes to brown.
  8. Decorate with chopped parsley (and a sprinkle of paprika?). Serve with lemon wedges.
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