There are nights when I’m perfectly happy with scrambled eggs on toast.

And then there are nights when I want to feel like I’ve done something impressive. Not for guests. Not for social media. Just for me.

This creamy Italian garlic seafood bake happened on one of those nights.

I had salmon in the fridge and a bag of prawns that I bought without a plan. Dangerous move. I stood there thinking, I could grill this. I could pan fry it. Or I could try to turn it into something that feels like it belongs in a little coastal restaurant with linen napkins.

So I grabbed a pan and started with garlic and onion. That smell alone convinced me I was onto something. Add cream, tomato, a little heat, and suddenly the kitchen felt warmer. More alive.

When it came out of the oven, bubbling and rich with fresh basil on top, I actually paused for a second. It looked like effort. It tasted like effort. But honestly, it wasn’t complicated at all.

That’s my favorite kind of cooking.

Why This Is My “I Want to Feel Fancy” Dish

• Big Flavor, Low Drama: It tastes layered and luxurious, but the steps are simple and forgiving.

• Creamy Without Being Heavy: The tomato and garlic keep it bright, so it doesn’t feel overwhelming.

• That Garlic Moment: When garlic hits warm oil, everything feels right.

• Perfect for Sharing: Put this in the center of the table with bread and watch everyone lean in.

• Impressive Without Stress: It looks like you tried really hard. You didn’t have to.

• One Baking Dish Wonder: Less cleanup means I’m more likely to make it again.

• Comfort Meets Coastal: It’s cozy but still feels fresh and vibrant.

• Leftovers Feel Luxurious: Day two tastes like something you’d order out.

Ingredients You’ll Need

• Olive oil
• Pancetta
• Onion
• Garlic
• Capers
• Tomato paste
• Chilli flakes, optional
• Chicken stock
• Cream
• Salmon fillets
• Prawns
• Salt and freshly ground black pepper
• Fresh basil leaves
• Crusty bread, for serving

How I Bring It Together

• Preheat the oven: Set it to 180°C or 160°C fan-forced.

• Start the base: Heat 1 tablespoon olive oil in a large frying pan over medium heat. Add pancetta and onion. Cook for about 5 minutes until lightly browned.

• Add the flavor builders: Stir in garlic and capers. Cook for 1 minute until fragrant.

• Tomato time: Add tomato paste and chilli flakes if using. Stir for about 30 seconds to wake it up.

• Build the sauce: Gradually pour in chicken stock, stirring so everything combines smoothly. Add cream and stir until silky.

• Transfer to baking dish: Pour the sauce into a 2.5L ovenproof dish.

• Sear the salmon: Wipe the pan clean. Heat remaining olive oil over medium-high heat. Sear salmon top-side down for about 2 minutes until golden.

• Chunk it up: Remove salmon and cut or break into large pieces.

• Add the seafood: Nestle salmon chunks and prawns into the sauce.

• Bake: Cook for about 20 minutes until the seafood is cooked through and the sauce is bubbling.

• Finish: Season with salt and pepper. Sprinkle generously with fresh basil.

• Serve hot: Bring it straight to the table with crusty bread.

Tips and Tricks I Learned Along the Way

• Do Not Overcook the Seafood: Salmon keeps cooking in the oven. Pull it when it’s just done, not dry.

• Sear for Flavor: That quick sear adds depth. I skipped it once and missed it.

• Taste Before Salting: Pancetta and capers bring salt already. Adjust at the end.

• Use Good Bread: This sauce deserves something sturdy enough to scoop it up.

• Let It Rest Briefly: Five minutes out of the oven thickens the sauce slightly.

• Control the Heat: Chilli flakes are optional. Start small. You can’t un-spice it.

• Pat Seafood Dry: Especially prawns. Too much moisture can water down the sauce.

• Fresh Basil Matters: Dried basil will not give you that same fresh lift at the end.

Variations You Will Enjoy Trying

• Add Mussels: For an even more coastal feel.

• Swap Salmon for White Fish: Cod or snapper works beautifully.

• Spinach Boost: Stir in a handful of fresh spinach before baking.

• Extra Garlic: If you’re a garlic lover, add one more clove.

• Lemon Zest Finish: A little zest on top brightens everything.

• No Pancetta Option: Skip it for a lighter version.

• Parmesan Sprinkle: A light dusting before baking adds richness.

• Serve Over Pasta: Turn it into a creamy seafood pasta bake.

Storage and Leftover Tips

• Refrigerate Promptly: Store in an airtight container for up to 2 days.

• Reheat Gently: Warm in the oven at a low temperature to avoid overcooking seafood.

• Avoid High Heat Reheating: Microwaving too long can make prawns rubbery.

• Sauce Thickening: If reheated sauce thickens too much, add a splash of stock or cream.

• Not Ideal for Freezing: Cream sauces can separate when frozen.

• Leftover Remix: Flake seafood and toss with freshly cooked pasta.

• Keep Basil Fresh: Add fresh basil after reheating, not before storing.

• Store Bread Separately: Never refrigerate bread with the bake.

How I Like to Serve This Dish

• Center of the Table Style: Straight from the baking dish with everyone tearing bread.

• With a Simple Green Salad: Something crisp cuts through the richness.

• Over Pasta: Spoon the seafood and sauce over spaghetti.

• With Garlic Bread: Because more garlic never hurt anyone.

• Date Night Plate: Serve individually for a more polished feel.

• Family Style Feast: Add roasted vegetables on the side.

FAQs

• Can I use frozen seafood: Yes, just thaw and pat dry thoroughly first.

• Can I make it ahead: You can prepare the sauce ahead, but add seafood just before baking.

• What if my sauce is too thin: Let it simmer a little longer before transferring to the oven.

• What if it’s too thick: Add a splash of stock or cream.

• Can I skip pancetta: Yes, it will still be flavorful.

• How do I know seafood is done: Salmon should flake easily and prawns should turn pink and opaque.

• Is it spicy: Only if you add chilli flakes.

• Can I double the recipe: Yes, just use a larger baking dish.

The Last Bite

This creamy Italian garlic seafood bake makes me feel like I did something special without exhausting myself in the process.

It’s rich but not fussy. Impressive but not intimidating.

If you’re craving something that feels like a little celebration at the end of a long day, this might be it.

And if you end up eating it straight from the baking dish with a piece of bread in your hand, just know you’re not alone.