Creamy Keto Fish Casserole

Creamy Keto Fish Casserole

Preparation Time: 40 minutes
Cooking Time: 50 minutes
Servings: 4


  • 25 ounces of white fish (slice into bite-sized pieces)
  • 15 ounces broccoli (small florets)
  • 3 ounces butter + extra
  • 6 scallions (finely chopped)
  • 1 1/4 cups heavy whipping cream
  • 2 tablespoons small capers
  • 1 tablespoon dried parsley
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon black pepper (ground)
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 5 ounces leafy greens (finely chopped), for garnishing

Kitchen Equipment:

  • oven
  • saucepan
  • baking tray


  1. Preheat the oven to 400 degrees Fahrenheit. Cook the oil in a saucepan over medium-high heat.
  2. Fry the broccoli florets in the hot oil for 5 minutes until tender and golden.
  3. Transfer the fried florets to a small bowl and season it with salt and pepper.
  4. Toss the contents to ensure all the florets get an equal amount of seasoning.
  5. Add the chopped scallions and capers to the same saucepan and fry for 2 minutes.
  6. Return the florets to the pan and mix well.
  7. Grease a baking tray with a little amount of butter and spread the fried veggies (broccoli, scallions, and capers) in the baking tray.
  8. Add the sliced fish to the tray and nestle it among the veggies.
  9. Mix the heavy cream, mustard, and parsley in a small bowl and pour this mixture over the fish-veggie mixture. Top this with the remaining butter and spread gently over the contents using a spatula.
  10. Transfer to a plate and garnish with chopped greens. Serve warm and enjoy!


Calories: 822 – Fat: 69g – Protein: 41g

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