If you'd like an alternative to the same traditional holiday roast, here's your chance! These ten fish recipes are will allow you to be somewhat fancy, while not fusing you to the kitchen. Relax and pour yourself a glass of bubbly, and let the oven do the work. I'm sure the seafood lover at your table will be very happy.

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1) Lemon Herb Baked Cod

four flaky baked cod fillets glistening with lemon butter and flecked with green herbs, arranged in a wide horizontal shot in a white ceramic baking dish with lemon wedges and a sprig of dill, set on a marble counter, natural window light, shallow depth of field, landscape orientation

My go-to for elegance that pulls together an effortless look is this one. It is bright and buttery, and ready before the candles even burn down.

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Lemon Herb Baked Cod

Cod fillets placed on a baking sheet covered in lemon, garlic, and herbs which melt in your mouth and fall apart when touched with a fork.

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Prep Time 10

Cook Time 18

Total Time 28

Servings: 4 servings

Ingredients Method Notes

Ingredients

4 cod fillets about 6 oz each
3 tbsp butter melted
2 cloves garlic minced
1 lemon zested and juiced
2 tbsp fresh parsley chopped
1 tbsp fresh dill chopped
0.5 tsp salt
0.25 tsp black pepper

Method

Preheat the oven to 400 degrees F and lightly grease a baking dish.
Pat the cod fillets dry and lay them in the dish.
Whisk together melted butter, garlic, lemon zest, lemon juice, salt, and pepper, then spoon it over the fish.
Scatter the parsley and dill across the top.
Bake for 16 to 18 minutes, until the cod is opaque and flakes easily.
Spoon the pan juices back over the fillets before serving.

Notes

Don't overbake. The cod keeps cooking a little once you pull it out.

2) Pan-Seared Salmon with Dill Sauce

four golden pan-seared salmon fillets with crisp edges, a generous dollop of creamy dill sauce on the side, presented in a wide horizontal shot on a dark slate platter with lemon slices and dill fronds, on a linen-draped table, soft natural light, shallow depth of field, landscape orientation

Cook for less than 15 minutes and you can have yourself salmon with crispy edges, paired with a cool and creamy dill sauce that tastes like it should be from a fancy restaurant!

Pan-Seared Salmon with Dill Sauce

Golden darkened salmon fillets finished with a sour cream sauce enhanced with dill and citrus.

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Prep Time 10

Cook Time 12

Total Time 22

Servings: 4 servings

Ingredients Method Notes

Ingredients

4 salmon fillets skin on, about 6 oz each
2 tbsp olive oil
0.5 tsp salt
0.25 tsp black pepper
0.5 cup sour cream
2 tbsp fresh dill chopped
1 tbsp lemon juice
1 tsp Dijon mustard

Method

Pat the salmon dry and season both sides with salt and pepper.
Heat the olive oil in a skillet over medium-high until shimmering.
Place the salmon skin-side down and sear for 5 minutes without moving it, then flip and cook 3 to 4 minutes more.
Stir together sour cream, dill, lemon juice, and Dijon in a small bowl.
Plate the salmon and spoon the dill sauce alongside each fillet.

Notes

Letting the salmon sit undisturbed is the secret to that crisp golden crust.

3) Prosciutto-Wrapped Halibut

four halibut fillets wrapped in crisp browned prosciutto with flecks of thyme, plated in a wide horizontal shot on a rustic wooden board with roasted lemon wedges, golden roasting juices pooling underneath, warm natural light, shallow depth of field, landscape orientation

When you wrap halibut in prosciutto, it retains its moisture, providing a salty and crunchy layer around each bite. It's easy to prepare and looks quite stunning.

Prosciutto-Wrapped Halibut

Prosciutto-wrapped halibut fillets roasted until the ends crisp up.

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Prep Time 12

Cook Time 15

Total Time 27

Servings: 4 servings

Ingredients Method Notes

Ingredients

4 halibut fillets about 6 oz each
8 slices prosciutto
2 tbsp olive oil
1 tbsp fresh thyme leaves
0.25 tsp black pepper
1 lemon cut into wedges

Method

Preheat the oven to 425 degrees F.
Pat the halibut dry, season with pepper, and press thyme leaves onto each fillet.
Wrap two slices of prosciutto snugly around each fillet.
Heat olive oil in an oven-safe skillet and sear the bundles 2 minutes per side until the prosciutto crisps.
Transfer the skillet to the oven and roast 8 to 10 minutes, until the halibut is just cooked through.
Serve with lemon wedges for squeezing.

Notes

Skip the salt. The prosciutto brings plenty on its own.

4) Ginger-Soy Glazed Trout

four glossy ginger-soy glazed trout fillets with caramelized edges, scattered with green onion and sesame seeds, arranged in a wide horizontal shot on a black rectangular plate with chopsticks beside, on a dark table, moody natural light, shallow depth of field, landscape orientation

A sweet glaze that's sticky and savory! You'll want seconds after trying it on your trout! Great for weeknight dinners, but pretty enough for dinner parties too!

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Ginger-Soy Glazed Trout

Trout fillets are tender and glossy with a ginger-soy glaze, and then broiled until caramelized.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 servings

Ingredients Method Notes

Ingredients

4 trout fillets about 5 oz each
3 tbsp soy sauce
2 tbsp honey
1 tbsp fresh ginger grated
2 cloves garlic minced
1 tsp sesame oil
2 green onions sliced
1 tsp sesame seeds

Method

Whisk together soy sauce, honey, ginger, garlic, and sesame oil.
Lay the trout fillets skin-side down on a foil-lined baking sheet and brush generously with half the glaze.
Broil 6 to 8 minutes, brushing with the remaining glaze halfway through, until caramelized and flaky.
Sprinkle with green onions and sesame seeds before serving.

Notes

Keep an eye on the broiler. Honey glazes go from golden to scorched fast.

5) Pesto Crusted Swordfish

four swordfish steaks topped with a golden herby breadcrumb crust over green pesto, presented in a wide horizontal shot on a cream platter with fresh basil leaves and lemon, on a sunlit kitchen counter, bright natural light, shallow depth of field, landscape orientation

In the middle of December, having this dish feels coastal and special. Hearty swordfish steaks with a pesto crust. The crust has a herby mixture that crisps up in the oven.

Pesto Crusted Swordfish

Swordfish steaks with a breadcrumb crust and basil pesto.

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Prep Time 12

Cook Time 16

Total Time 28

Servings: 4 servings

Ingredients Method Notes

Ingredients

4 swordfish steaks about 6 oz each
0.5 cup basil pesto
0.5 cup panko breadcrumbs
2 tbsp grated Parmesan
2 tbsp olive oil
0.25 tsp salt
0.25 tsp black pepper

Method

Preheat the oven to 400 degrees F and line a baking sheet with parchment.
Pat the swordfish dry and season with salt and pepper.
Spread a thick layer of pesto over the top of each steak.
Toss the panko and Parmesan with olive oil, then press the mixture onto the pesto.
Bake 14 to 16 minutes, until the crust is golden and the fish is opaque in the center.
Rest for 2 minutes before serving.

Notes

A quick broil at the end deepens the color of the crust if you like it extra crisp.

6) Maple Mustard Glazed Scallops

plump golden-seared scallops glazed and glistening, arranged in a wide horizontal shot on a small white plate with a drizzle of glaze and a sprinkle of chives, on a soft gray surface, elegant natural light, shallow depth of field, landscape orientation

Enjoy some sweet and tangy caramelized scallops with a maple-mustard glaze. They will be ready before your guests finish their first drink!

Maple Mustard Glazed Scallops

Seared sea scallops highlighted with a glossy maple and grainy mustard glaze.

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Prep Time 8

Cook Time 8

Total Time 16

Servings: 4 servings

Ingredients Method Notes

Ingredients

1.5 lb sea scallops patted dry
2 tbsp butter
1 tbsp olive oil
2 tbsp maple syrup
1 tbsp whole grain mustard
1 tsp lemon juice
0.5 tsp salt
0.25 tsp black pepper

Method

Pat the scallops very dry and season with salt and pepper.
Heat the butter and olive oil in a skillet over medium-high until foaming.
Sear the scallops 2 minutes per side until a deep golden crust forms, then remove to a plate.
Lower the heat, add maple syrup, mustard, and lemon juice, and simmer 1 minute until glossy.
Return the scallops to the pan and toss gently to coat in the glaze.
Serve right away while the crust is still crisp.

Notes

Bone-dry scallops are everything. Moisture is the enemy of a good sear.

7) Citrus and Herb Roasted Sea Bass

tender roasted sea bass fillets resting over caramelized orange and lemon slices with rosemary and thyme, shown in a wide horizontal shot in a copper roasting pan, golden oil pooling, on a wooden holiday table, warm natural light, shallow depth of field, landscape orientation

Whole sea bass, delicately flavored and roasted over a bed of citrus and herbal, perfumed the entire home.

Citrus and Herb Roasted Sea Bass

Sea bass fillets are roasted with citrus and herbs until tender and aromatic.

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Prep Time 12

Cook Time 20

Total Time 32

Servings: 4 servings

Ingredients Method Notes

Ingredients

4 sea bass fillets about 6 oz each
1 orange thinly sliced
1 lemon thinly sliced
3 tbsp olive oil
3 sprigs fresh thyme
2 sprigs fresh rosemary
2 cloves garlic sliced
0.5 tsp salt
0.25 tsp black pepper

Method

Preheat the oven to 400 degrees F.
Arrange the orange and lemon slices in a single layer across a baking dish.
Lay the sea bass fillets on top and drizzle with olive oil, then season with salt and pepper.
Tuck the thyme, rosemary, and garlic around and over the fish.
Roast 18 to 20 minutes, until the sea bass flakes easily.
Serve the fillets with the roasted citrus slices on the side.

Notes

Spoon the warm citrusy pan oil over the fish at the table for an extra hit of flavor.

8) Miso-Glazed Black Cod

four lacquered miso-glazed black cod fillets with deeply caramelized golden-brown tops, plated in a wide horizontal shot on a matte black dish with pickled ginger and green onion, on a dark wooden surface, dramatic natural light, shallow depth of field, landscape orientation

When the silky black cod is topped with the deeply savory miso glaze, it becomes lacquered and gorgeous under the broiler. This dish always gets gasps.

Miso-Glazed Black Cod

Black cod, which has a buttery taste, is caramelized and then broiled after being marinated in sweet white miso.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 servings

Ingredients Method Notes

Ingredients

4 black cod fillets about 5 oz each
0.33 cup white miso paste
3 tbsp mirin
2 tbsp sake
2 tbsp sugar
1 green onion sliced

Method

Whisk the miso, mirin, sake, and sugar in a small saucepan and warm gently until smooth, then cool.
Coat the black cod fillets in the miso glaze and let them marinate at least 10 minutes (or overnight in the fridge for deeper flavor).
Wipe off the excess glaze and place the fillets on a foil-lined sheet.
Broil 7 to 9 minutes, watching closely, until the tops are caramelized and the fish is just cooked through.
Garnish with sliced green onion and serve.

Notes

An overnight marinade is worth it if you have the time. The flavor goes from good to unforgettable.

9) Fennel and Orange Poached Tilapia

tender poached tilapia fillets resting in a fragrant golden broth with thin fennel slices and orange zest, shown in a wide horizontal shot in a shallow ceramic bowl with fennel fronds, on a pale linen surface, soft natural light, shallow depth of field, landscape orientation

Poaching is a lovely way to keep tilapia super tender. After all those heavy holiday meals, a gentle and fragrant bath is just what the doctor ordered!

Fennel and Orange Poached Tilapia

Mild tilapia fillets are poached in a fragrant broth made with fennel and orange.

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Prep Time 12

Cook Time 15

Total Time 27

Servings: 4 servings

Ingredients Method Notes

Ingredients

4 tilapia fillets about 5 oz each
1 fennel bulb thinly sliced
1 orange juiced, plus zest
2 cups vegetable broth
2 tbsp olive oil
2 cloves garlic sliced
0.5 tsp salt
0.25 tsp black pepper

Method

Heat the olive oil in a wide skillet and soften the fennel and garlic over medium heat for 5 minutes.
Pour in the vegetable broth, orange juice, and orange zest, and bring to a gentle simmer.
Season the tilapia with salt and pepper and slide the fillets into the broth.
Cover and poach 8 to 10 minutes, until the fish is opaque and flakes.
Lift the fillets into shallow bowls and ladle the fennel-orange broth over the top.

Notes

Keep the liquid at a bare simmer. A hard boil will toughen delicate tilapia.

10) Parmesan Crusted Flounder

four flounder fillets topped with a crisp golden Parmesan crust speckled with parsley, arranged in a wide horizontal shot on a white platter with lemon wedges, on a bright marble counter, fresh natural light, shallow depth of field, landscape orientation

Lightly battered flounder with a crunchy cheese crust that bakes in minutes. This is the type of easy fancy recipe that vanishes quickly.

Parmesan Crusted Flounder

Baked thin flounder fillets topped with a golden crust of buttered Parmesan and breadcrumbs.

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Prep Time 10

Cook Time 12

Total Time 22

Servings: 4 servings

Ingredients Method Notes

Ingredients

4 flounder fillets about 5 oz each
0.5 cup grated Parmesan
0.5 cup panko breadcrumbs
3 tbsp mayonnaise
1 tbsp lemon juice
2 tbsp fresh parsley chopped
0.25 tsp black pepper

Method

Preheat the oven to 425 degrees F and line a baking sheet with parchment.
Stir together Parmesan, panko, mayonnaise, lemon juice, parsley, and pepper into a thick paste.
Lay the flounder fillets on the sheet and spread the cheese mixture evenly over the tops.
Bake 10 to 12 minutes, until the crust is golden and the fish flakes.
Finish with a squeeze of lemon and serve immediately.