There’s something irresistibly heartwarming about a bubbling dish pulled straight from the oven, its golden crust still sizzling as the rich scent of seafood and herbs fills the kitchen. For me, that moment belongs to Gourmet Seafood Cassolette—a dish that effortlessly bridges elegance and comfort.
I first tasted a seafood cassolette on a misty autumn evening along the Brittany coast, where seaside cafés proudly served rustic ramekins of local catch smothered in velvety cream and kissed with herbs. That evening, a local cook shared how this dish wasn’t merely for tourists; it was a beloved staple for coastal families, passed down through generations. Whether as part of a holiday feast or a special Sunday supper, the cassolette embodies warmth, hospitality, and the celebration of seasonal bounty from the sea.
Though French in origin, this dish has traveled and evolved, finding its way into home kitchens around the world. Today, I make it not just to recreate that savory flavor, but to relive those memories and pass the tradition on. Every spoonful feels like a quiet escape to a sea breeze-filled table, where simplicity meets decadence, and food tells a story.
Why You’ll Love This Recipe
- A Creamy, Comforting Classic
This dish brings together tender seafood in a smooth, garlicky cream sauce, topped with a crunchy golden breadcrumb layer that adds texture to every bite. - Perfect for Gatherings or Quiet Dinners
Elegant enough to serve at dinner parties, yet easy and satisfying enough for a cozy weeknight dinner at home. - Flexible and Adaptable
Use your favorite mix of seafood—shrimp, scallops, white fish, crab—or whatever you have on hand. - One Dish, Many Memories
From holidays and anniversaries to quiet weekends at home, this dish transforms any dinner into a special occasion.
A Cozy Taste of the Sea: Gourmet Seafood Cassolette
Description
There’s something irresistibly heartwarming about a bubbling dish pulled straight from the oven, its golden crust still sizzling as the rich scent of seafood and herbs fills the kitchen. For me, that moment belongs to Gourmet Seafood Cassolette—a dish that effortlessly bridges elegance and comfort.
I first tasted a seafood cassolette on a misty autumn evening along the Brittany coast, where seaside cafés proudly served rustic ramekins of local catch smothered in velvety cream and kissed with herbs. That evening, a local cook shared how this dish wasn’t merely for tourists; it was a beloved staple for coastal families, passed down through generations. Whether as part of a holiday feast or a special Sunday supper, the cassolette embodies warmth, hospitality, and the celebration of seasonal bounty from the sea.
Though French in origin, this dish has traveled and evolved, finding its way into home kitchens around the world. Today, I make it not just to recreate that savory flavor, but to relive those memories and pass the tradition on. Every spoonful feels like a quiet escape to a sea breeze-filled table, where simplicity meets decadence, and food tells a story.
Ingredients
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1 lb mixed seafood (shrimp, scallops, white fish like cod or halibut)
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2 tablespoons butter
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2 tablespoons olive oil
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1 small onion or shallot, finely diced
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2 cloves garlic, minced
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1 cup heavy cream
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¼ cup fish or chicken broth
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½ cup grated Parmesan cheese
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¼ cup panko breadcrumbs
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1 tablespoon fresh parsley or dill, chopped
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Zest of ½ lemon
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Salt and freshly cracked black pepper, to taste
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Lemon wedges, for serving
Instructions
Step 1: Preheat & Prepare
Begin by preheating your oven to 375°F (190°C). If using individual ramekins, grease them lightly. This step creates the perfect base for the bubbling crust to form. I like to set mine on a baking sheet for easy transfer in and out of the oven.
Step 2: Cook the Seafood
In a wide skillet over medium heat, melt the butter with olive oil. Add the finely chopped onion and sauté until soft and fragrant—about 2–3 minutes. Stir in the minced garlic and cook for another 30 seconds.
Gently add the seafood mix. Cook just until the seafood starts to become opaque—do not overcook, as it will finish baking in the oven. Transfer the seafood to a plate using a slotted spoon, leaving behind the buttery juices.
Step 3: Make the Creamy Sauce
Into the same pan, pour in your broth and let it simmer gently, scraping up any flavorful bits stuck to the bottom. Stir in the heavy cream and simmer for about 5 minutes until slightly thickened.
Add the Parmesan cheese gradually, stirring until melted into a silky sauce. Add lemon zest, salt, and pepper to taste. This sauce should coat the back of a spoon without feeling overly thick—rich but balanced.
Step 4: Assemble the Cassolette
Place the seafood back into the sauce and mix gently to combine. Spoon the mixture into ramekins or a single medium baking dish. Sprinkle the panko breadcrumbs evenly over the top, followed by a light dusting of Parmesan.
Step 5: Bake to Perfection
Place the ramekins or dish in the oven and bake for 15–20 minutes, or until the top is golden and the sauce is bubbling around the edges.
Step 6: Garnish and Serve
Remove from the oven and sprinkle with chopped parsley or dill. Add lemon wedges on the side for a touch of brightness. Serve immediately while piping hot.
Notes
This dish works beautifully with whatever seafood you have available. Feel free to adjust to your taste or budget. Don’t skip the lemon zest—it lifts the creaminess and brightens every bite.
INGREDIENTS YOU’LL NEED:
- 1 lb mixed seafood (shrimp, scallops, white fish like cod or halibut)
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 small onion or shallot, finely diced
- 2 cloves garlic, minced
- 1 cup heavy cream
- ¼ cup fish or chicken broth
- ½ cup grated Parmesan cheese
- ¼ cup panko breadcrumbs
- 1 tablespoon fresh parsley or dill, chopped
- Zest of ½ lemon
- Salt and freshly cracked black pepper, to taste
- Lemon wedges, for serving
HOW TO MAKE “Gourmet Seafood Cassolette”
Step-by-Step Instructions
Step 1: Preheat & Prepare
Begin by preheating your oven to 375°F (190°C). If using individual ramekins, grease them lightly. This step creates the perfect base for the bubbling crust to form. I like to set mine on a baking sheet for easy transfer in and out of the oven.
Step 2: Cook the Seafood
In a wide skillet over medium heat, melt the butter with olive oil. Add the finely chopped onion and sauté until soft and fragrant—about 2–3 minutes. Stir in the minced garlic and cook for another 30 seconds.
Gently add the seafood mix. Cook just until the seafood starts to become opaque—do not overcook, as it will finish baking in the oven. Transfer the seafood to a plate using a slotted spoon, leaving behind the buttery juices.
Step 3: Make the Creamy Sauce
Into the same pan, pour in your broth and let it simmer gently, scraping up any flavorful bits stuck to the bottom. Stir in the heavy cream and simmer for about 5 minutes until slightly thickened.
Add the Parmesan cheese gradually, stirring until melted into a silky sauce. Add lemon zest, salt, and pepper to taste. This sauce should coat the back of a spoon without feeling overly thick—rich but balanced.
Step 4: Assemble the Cassolette
Place the seafood back into the sauce and mix gently to combine. Spoon the mixture into ramekins or a single medium baking dish. Sprinkle the panko breadcrumbs evenly over the top, followed by a light dusting of Parmesan.
Step 5: Bake to Perfection
Place the ramekins or dish in the oven and bake for 15–20 minutes, or until the top is golden and the sauce is bubbling around the edges.
Step 6: Garnish and Serve
Remove from the oven and sprinkle with chopped parsley or dill. Add lemon wedges on the side for a touch of brightness. Serve immediately while piping hot.
HELPFUL TIPS
- Use fresh or thawed seafood, patted dry to avoid excess moisture in the sauce.
- Cheese choice matters: Parmesan adds saltiness and depth, but Gruyère or even a bit of mozzarella can offer different profiles.
- Make it a meal: Serve alongside a simple green salad and warm crusty bread.
- Advance prep: You can prepare the sauce and seafood ahead and refrigerate. Top and bake just before serving.
DETAILS:
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Bake
- Cuisine: French-inspired coastal
- Diet: Seafood-based
NOTES
This dish works beautifully with whatever seafood you have available. Feel free to adjust to your taste or budget. Don’t skip the lemon zest—it lifts the creaminess and brightens every bite.
NUTRITIONAL INFORMATION (Approximate Per Serving)
- Calories: 480
- Protein: 34g
- Carbohydrates: 11g
- Fat: 32g
- Saturated Fat: 15g
- Sodium: 630mg
- Fiber: 1g
- Sugar: 2g
FREQUENTLY ASKED QUESTIONS
What is a gourmet seafood cassolette?
A gourmet seafood cassolette is a French-inspired dish made with tender seafood like shrimp, scallops, and fish in a creamy, savory sauce. It’s baked in individual ramekins until golden and bubbling, often topped with breadcrumbs or cheese. This elegant dish is ideal for special occasions or when you want to serve something impressive yet comforting.
How do you cook a seafood cassolette?
To cook a seafood cassolette, sauté seafood with aromatics like garlic and shallots, then stir in a creamy sauce. Pour the mixture into greased ramekins, top with breadcrumbs or cheese, and bake at 375°F (190°C) for 15–20 minutes. Serve hot, garnished with fresh herbs for added flavor.
How do you cook a cassolette in the oven?
Place the seafood and sauce mixture into oven-safe ramekins, sprinkle with grated Parmesan and breadcrumbs if desired, then bake at 375°F (190°C) for about 15–20 minutes. The top should be golden and bubbly. Garnish with parsley and serve with crusty bread or rice for a hearty meal.
What is a crowd-pleasing cassolette?
A crowd-pleasing cassolette is a rich and creamy seafood dish that’s baked until golden, making it a favorite for gatherings. It features high-quality ingredients like shrimp, scallops, and a velvety sauce, served in individual portions. Its irresistible flavor and elegant presentation make it a standout at any dinner party.
STORAGE INSTRUCTIONS
Refrigerate leftovers in an airtight container for up to 2 days. Reheat in a 300°F (150°C) oven until warmed through. For best texture, avoid microwaving.
Related Recipes:
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- The Comfort of Crab Crunchies: A Bite of Coastal Nostalgia
- Crispy Cajun Shrimp with Creamy Sauce
- Classic Lobster Thermidor
- Magic Crispy Baked Shrimp
Conclusion
This Gourmet Seafood Cassolette is more than a dish—it’s an experience. A blend of comfort and elegance, it brings the flavors of the sea to your table in the coziest, most delicious way. Whether shared on a quiet night in or during a festive gathering, it never fails to make people smile. So gather your ingredients, set the table, and let the aroma of butter, garlic, and the sea fill your kitchen.
