A creamy Japanese-inspired seafood bake loaded with shrimp, scallops, and tender cod over sautéed mushrooms and onion. The seafood is coated in a tangy, slightly sweet mayo sauce, baked until golden and bubbling, then finished with bright tobiko for a fresh pop of texture. Serve hot with steamed rice for a comforting restaurant-style meal.
Estimated nutrition
Per serving
Based on 3 servings
- Calories
- 771 kcal
- Protein
- 23.6 g
- Carbs
- 19.4 g
- Fat
- 38.7 g
- Fiber
- 3.2 g
Actual values can vary with brands, amounts, and preparation.
How this was estimated
57% match confidence
Data sources: USDA FoodData Central
- 12 of 21 ingredient lines matched nutrition data.
Ingredients
Loading serving controls…Seafood & vegetables
- 200 g shrimp, peeled and deveined
- 200 g sea scallops, preferably dry-packed
- 275 g Atlantic cod fillet, cut into 3 cm chunks
- 0.5 medium yellow onion, thinly sliced
- 175 g mushrooms, such as shimeji, enoki, or cremini, sliced if large
- 1 tsp neutral oil or unsalted butter, for sautéing
- 0.3 tsp fine salt
- 0.3 tsp black pepper
Japanese mayo sauce
- 120 g mayonnaise
- 2 tsp soy sauce
- 1 tsp lemon juice or rice vinegar
- 1 tsp sugar
- 1 tsp sriracha or Japanese chili paste
- 1 tsp toasted sesame oil
Topping
- 2 tbsp tobiko
- 2 tbsp panko breadcrumbs, optional
- 1 tbsp mayonnaise, optional, for drizzling over the panko
- 1 scallion, thinly sliced, optional
- 1 sheet nori, cut into thin strips, optional
- 1 tsp toasted sesame seeds, optional
- Lemon wedges, for serving
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Instructions
- 1
Heat the oven. Preheat the oven to 425°F (220°C). Lightly grease a small baking dish or three individual oven-safe ramekins.
- 2
Prepare the seafood. Pat the shrimp, scallops, and cod thoroughly dry with paper towels. Season lightly with the salt and black pepper. Don't over-season because the soy sauce and mayonnaise already contain salt.
- 3
Cook the vegetables. Heat the oil or butter in a skillet over medium-high heat. Add the onion and cook for 2–3 minutes, until slightly softened. Add the mushrooms and cook for another 3–5 minutes, until tender and most of their moisture has evaporated. Transfer the vegetables to the bottom of the prepared baking dish.
- 4
Make the mayo sauce. In a small bowl, whisk together the mayonnaise, soy sauce, lemon juice or rice vinegar, sugar, sriracha, and sesame oil until smooth.
- 5
Assemble. Arrange the cod, shrimp, and scallops evenly over the sautéed vegetables. Spoon the mayo sauce over the seafood, spreading it into a fairly thin, even layer rather than completely burying the seafood.
- 6
Add the optional crunchy topping. If using, sprinkle the panko evenly over the mayo layer and drizzle the additional tablespoon of mayonnaise lightly over the panko.
- 7
Bake. Bake for 10–13 minutes, depending on the size of the seafood pieces, until the cod is opaque and flakes easily, the shrimp are opaque, and the scallops are cooked through. For a more golden top, broil for 30–60 seconds, watching closely so the mayo and panko don't burn.
- 8
Finish and serve. Let the bake rest for 1 minute. Spoon the tobiko over the top and finish with scallion, nori, and sesame seeds if desired. Serve immediately with steamed rice and lemon wedges.
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