How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Fish and Vegetable Casserole?

You need 9 ingredients. The key ingredients include: 1 large onion, cut lengthwise in half, then sliced crosswise, divided, 1 large red pepper, cut into thin strips, divided, 2 large tomatoes, seeded, chopped and divided, 1/4 cup chopped fresh cilantro, divided, and more.

Is Fish and Vegetable Casserole suitable as seafood?

Yes, Fish and Vegetable Casserole falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Fish and Vegetable Casserole?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish and Vegetable Casserole Recipe

Name: Fish and Vegetable Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion, cut lengthwise in half, then sliced crosswise, divided; 1 large red pepper, cut into thin strips, divided; 2 large tomatoes, seeded, chopped and divided; 1/4 cup chopped fresh cilantro, divided; 6 cod fillets (1-1/2 lb.); 1/4 tsp. paprika; 1/4 cup KRAFT Zesty Italian Dressing; 1 lb. red potatoes (about 3), peeled, thinly sliced; 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Try this homemade Fish and Vegetable Casserole recipe the whole family will love. Made with onion, red pepper, tomatoes and fresh cilantro. Easy step-by…

This Fish and Vegetable Casserole relies on simple, everyday ingredients such as cod fillets (1-1/2 lb.), paprika and kraft zesty italian dressing. It comes together quickly and makes 4 servings, at about 197 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

1 large onion, cut lengthwise in half, then sliced crosswise, divided
1 large red pepper, cut into thin strips, divided
2 large tomatoes, seeded, chopped and divided
1/4 cup chopped fresh cilantro, divided
6 cod fillets (1-1/2 lb.)
1/4 tsp. paprika
1/4 cup KRAFT Zesty Italian Dressing
1 lb. red potatoes (about 3), peeled, thinly sliced
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
197 kcal
Category
Seafood

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Fish and Vegetable Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions