Place a skillet on the stove over medium heat and allow it to warm up for a minute before adding the olive oil. Once the oil is slightly shimmering, carefully add the shrimp and fish pieces in a single layer. Cook them gently for about 2 to 3 minutes, turning once if needed, until they just begin to turn opaque on the outside. Avoid fully cooking them at this stage, as they will continue cooking later in the oven and you don’t want them to become rubbery.

As soon as the seafood is lightly cooked, remove it from the skillet and transfer it to a plate or bowl. Set it aside immediately to stop the cooking process. This step is important because overcooked seafood can lose its tenderness and delicate texture.

In a separate mixing bowl, add the Greek yogurt, milk, and softened cream cheese. Using a whisk or spoon, mix everything together slowly until the sauce becomes smooth, creamy, and completely lump-free. Take your time here to ensure the cream cheese is fully incorporated, as this creates the rich, velvety base of the dish.

Add the garlic powder, paprika, salt, and black pepper to the sauce. Stir thoroughly so the spices are evenly distributed throughout the mixture. Taste the sauce at this point and adjust seasoning if needed—this is your chance to build depth of flavor before baking.

Gently add the partially cooked seafood back into the bowl with the sauce. Using a spatula or spoon, fold everything together carefully so the shrimp and fish are evenly coated. Be gentle during this step to avoid breaking the fish pieces, keeping them intact for a better presentation and texture.

Prepare your baking dish or individual ramekins and lightly grease them if needed. Transfer the seafood and sauce mixture into the dish, spreading it out evenly so it cooks uniformly. Smooth the top slightly with the back of a spoon for a neat finish.

Sprinkle the grated parmesan cheese evenly over the surface. This layer will melt and form a lightly golden, slightly crisp topping during baking, adding both flavor and texture to the final dish.

Preheat your oven to 180°C if you haven’t already, then carefully place the baking dish on the middle rack. Bake for 15 to 20 minutes, or until the sauce begins to bubble gently around the edges and the top develops a light golden color. Keep an eye on it toward the end to avoid overcooking.

Once baked, remove the dish from the oven and let it rest for about 3 to 5 minutes. This resting time allows the sauce to thicken slightly and settle, making it easier to serve while enhancing the overall texture.

Finish by sprinkling freshly chopped parsley over the top for a touch of freshness and color. Serve the cassolette warm for the best experience, enjoying the creamy sauce and perfectly tender seafood in every bite.