Dinner – Page 3 – Family Feast

You’ll find a dozen easy, festive fish recipes that work for a small family meal or a larger holiday spread. Each dish lists simple ingredients, clear cooking times, and a few tips to keep fish moist and flavorful. Start with lighter options like citrus-baked salmon, move to richer dishes like brown-butter grouper, and finish with a showstopper such as saffron seafood bake. Pick one and get your oven or stovetop ready. Citrus-Herb Baked Salmon With Lemon and Dill Bright, zesty salmon baked with lemon, dill, and a touch of butter — simple, fresh, and perfect for a festive table. Ingredients: 1 1/2 to 2 lb (700–900 g) salmon fillet, skin on or off 2 tablespoons olive oil 2 tablespoons unsalted butter, melted 2 lemons (zest and juice of 1; thin slices from the other) 2 tablespoons fresh dill, chopped (or 2 teaspoons dried dill) 1 tablespoon fresh parsley, chopped (optional) 2 garlic cloves, minced 1 teaspoon honey or maple syrup 1/2 teaspoon kosher salt (adjust to taste) 1/4 teaspoon freshly ground black pepper 1/4 teaspoon paprika (optional, for color) Lemon wedges, for serving How to Make: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment or foil. Pat the salmon dry with paper towels and place it skin-side down on the prepared sheet. In a small bowl, whisk together olive oil, melted butter, minced garlic, lemon zest, lemon juice, honey, dill, parsley (if using), salt, pepper, and paprika. Spoon and gently brush the citrus-herb mixture evenly over the top of the salmon. Lay the thin lemon slices across the fillet for extra flavor and a pretty presentation. Bake in the preheated oven for 12–15 minutes for a 1-inch-thick fillet, or until the salmon flakes easily with a fork; increase time a few minutes for a thicker piece. Remove from oven and let rest 2 minutes. Taste and adjust seasoning if needed. Serve with extra lemon wedges and a sprinkle of fresh dill or parsley. Enjoy a bright, buttery bite that brings holiday cheer to any plate! Garlic-Butter Pan-Seared Sea Bass Garlic-Butter Pan-Seared Sea Bass — flaky, buttery, and ready in minutes. Ingredients: 4 sea bass fillets (6–8 oz each), skin on or off as you prefer Salt and freshly ground black pepper 2 tablespoons olive oil 3 tablespoons unsalted butter 4 garlic cloves, minced 1 tablespoon fresh lemon juice 1 teaspoon lemon zest (optional) 1 tablespoon chopped fresh parsley 1/2 teaspoon red pepper flakes (optional, for a little heat) Lemon wedges, for serving How to Make: Pat the sea bass fillets dry with paper towels and season both sides with salt and pepper. Heat the olive oil in a large skillet over medium-high heat until shimmering. Place the fillets in the skillet, skin-side down if using skin, and cook undisturbed 3–4 minutes until a golden crust forms. Flip the fillets carefully and cook 2–3 more minutes until the fish is opaque and flakes easily (internal temp ~135–140°F). Reduce heat to medium, push the fillets to one side of the pan, and add the butter. When the butter melts and begins to foam, add the minced garlic and cook 30–45 seconds until fragrant (don’t let it burn). Stir in the lemon juice, lemon zest (if using), parsley, and red pepper flakes; spoon the garlic-butter over the fillets to coat. Remove the pan from heat and let the fish rest 1 minute in the sauce. Plate the sea bass, spoon extra garlic-butter over the top, and serve with lemon wedges. Finish with a bright squeeze of lemon and enjoy that silky, garlicky bite! Herb-Crusted Whole Branzino A crisp, fragrant herb-crusted whole branzino that’s elegant enough for holiday guests and easy enough for a cozy Christmas night. Ingredients: 2 whole branzino (about 10–12 oz each), scaled, gutted, and rinsed 2 tablespoons olive oil, plus extra for drizzling 2 tablespoons unsalted butter, softened 2 garlic cloves, minced Zest of 1 lemon Juice of 1/2 lemon 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh thyme (or 1 tsp dried) 1 tablespoon chopped fresh rosemary (or 1 tsp dried) 1/4 cup panko breadcrumbs (optional for extra crunch) Salt and freshly ground black pepper Lemon slices, for stuffing and garnish Fresh herb sprigs (parsley or thyme), for garnish How to Make: Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment and lightly oil it. Pat the branzino dry inside and out with paper towels. Season the cavity and both sides with salt and pepper. In a small bowl, combine olive oil, softened butter, minced garlic, lemon zest, lemon juice, chopped parsley, thyme, rosemary, and panko (if using). Mix until it forms a spreadable herb paste. Stuff each fish cavity with a few lemon slices and a herb sprig. Spread the herb mixture evenly over the top of each fish, pressing gently so it adheres. Drizzle a little olive oil over the fish. Place the fish on the prepared baking sheet and roast in the preheated oven for 18–22 minutes, until the flesh flakes easily with a fork and the skin is crisp and lightly browned. Cooking time may vary with size. Remove from the oven and let rest 2 minutes. Transfer to a serving platter and garnish with extra lemon slices and fresh herbs. Serve whole at the table and flake off portions with a spatula—don’t forget to offer extra lemon wedges for squeezing. Enjoy the bright, herby crunch—perfect for a festive centerpiece that tastes as good as it looks! Festive Pomegranate-Glazed Trout Bright, jewel-toned trout glazed with tangy-sweet pomegranate makes for a festive centerpiece that’s as pretty as it’s delicious. Ingredients: 2 whole trout, cleaned and filleted (about 1–1.2 lb total) or 4 trout fillets Salt and freshly ground black pepper 2 tablespoons olive oil 2 garlic cloves, minced 1/2 cup pomegranate juice (100%) 2 tablespoons pomegranate molasses (or an extra tablespoon of juice + 1 tbsp honey) 1 tablespoon honey or maple syrup 1 teaspoon Dijon mustard 1 tablespoon soy sauce (or tamari) Zest and juice of 1 small orange 1/4 teaspoon ground cinnamon (optional, for warmth) 2 tablespoons unsalted butter, cold and cubed 1/3 cup pomegranate arils, for garnish 2 tablespoons chopped fresh parsley or cilantro, for garnish Lemon wedges, for serving How to Make: Pat the trout dry with paper towels and season both sides lightly with salt and pepper. Preheat your oven to 400°F (200°C) if finishing in the oven, or preheat a skillet over medium-high heat if cooking entirely on the stove. In a small saucepan, heat 1 tablespoon olive oil over medium heat and sauté the minced garlic until fragrant, about 30 seconds. Add pomegranate juice, pomegranate molasses, honey, Dijon, soy sauce, orange zest and juice, and cinnamon (if using). Stir to combine. Let the sauce simmer gently until reduced and slightly thickened, about 6–8 minutes. Taste and adjust seasoning. Remove the pan from heat and whisk in the cold butter cubes one at a time to make a glossy glaze. Heat the remaining tablespoon of olive oil in a large ovenproof skillet over medium-high heat. Place trout skin-side down and sear for 2–3 minutes until the skin is crisp. Spoon a few tablespoons of the pomegranate glaze over each fillet. If using the oven, transfer the skillet to the preheated oven and roast 5–7 minutes, until fish is opaque and flakes easily. If staying on the stove, reduce heat to medium-low, cover, and cook 4–6 minutes until done. Transfer trout to a serving platter, spoon any remaining glaze over the top, and sprinkle with pomegranate arils and chopped parsley or cilantro. Serve with lemon wedges on the side for a bright finish. Enjoy the sparkle — this pomegranate-glazed trout is festive, flavorful, and ready to steal the show at your holiday table! Creamy Crab-Stuffed Sole Creamy Crab-Stuffed Sole — elegant, tender fillets filled with a rich, savory crab mixture. Ingredients: 4 sole fillets (about 4–6 oz each) Salt and freshly ground black pepper, to taste 2 tablespoons unsalted butter 1 small shallot, finely minced 1 garlic clove, minced 3/4 cup lump crab meat, picked over for shells 2 tablespoons mayonnaise 2 tablespoons cream cheese, softened 1 tablespoon Dijon mustard 1 tablespoon fresh lemon juice 1 tablespoon fresh parsley, chopped (plus extra for garnish) 1/4 teaspoon Old Bay or seafood seasoning (optional) 1/4 cup dry white wine or low-sodium chicken broth 1/3 cup heavy cream 1 tablespoon olive oil Lemon wedges, for serving How to Make: Pat the sole fillets dry and season both sides lightly with salt and pepper. In a skillet, melt the butter over medium heat. Add the minced shallot and garlic and sauté 1–2 minutes until soft and fragrant. In a bowl, gently combine crab meat, mayonnaise, cream cheese, Dijon, lemon juice, parsley, and Old Bay. Fold in the cooked shallot and garlic mixture; season to taste. Spoon an even amount of the crab mixture down the center of each fillet, leaving edges free. Roll or fold each fillet to enclose the filling and secure with toothpicks if needed. Heat the olive oil in a large ovenproof skillet over medium-high. Sear the stuffed fillets 1–2 minutes per side until lightly golden. Add the white wine (or broth) to the pan and let it simmer for a minute, then pour in the heavy cream and bring to a gentle simmer. Spoon some sauce over the fillets. Transfer the skillet to a preheated 375°F (190°C) oven and bake 8–10 minutes, until fish is opaque and flakes easily and the filling is heated through. Remove toothpicks, spoon sauce over the fish, garnish with chopped parsley and lemon wedges, and serve immediately. Enjoy this creamy, elegant crab-stuffed sole that’s perfect for a festive holiday dinner! Spiced Citrus Roasted Cod Bright, zesty and cozy — Spiced Citrus Roasted Cod brightens any holiday table. Ingredients: 1 ½ lb (700 g) cod fillets (about 4 pieces), skinless or skin-on 2 tablespoons olive oil 1 tablespoon fresh orange juice 1 tablespoon fresh lemon juice Zest of 1 orange Zest of 1 lemon 1 teaspoon ground cumin 1/2 teaspoon smoked paprika 1/2 teaspoon ground coriander 1/4 teaspoon ground cinnamon 1/4 teaspoon cayenne (optional, for heat) 1 teaspoon salt, plus more to taste 1/2 teaspoon black pepper 2 garlic cloves, minced 1 tablespoon honey or maple syrup 2 tablespoons chopped fresh parsley or cilantro Orange or lemon wedges, for serving How to Make: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment or lightly oil it. Pat the cod dry with paper towels and place the fillets on the prepared sheet. In a small bowl, whisk together olive oil, orange juice, lemon juice, zests, minced garlic, honey, cumin, smoked paprika, coriander, cinnamon, cayenne (if using), salt, and pepper. Spoon or brush the citrus-spice mixture evenly over the tops of the cod fillets. Let the fillets sit 5–10 minutes to absorb flavors while the oven finishes heating. Roast the cod for 10–14 minutes, depending on thickness, until the fish is opaque and flakes easily with a fork (internal temp ~145°F/63°C). Remove from oven and sprinkle with chopped parsley or cilantro and a squeeze of fresh citrus. Serve immediately with extra orange or lemon wedges on the side. Enjoy the warm, citrus-spiced aroma — a festive forkful that tastes like holiday sunshine! Garlic-Parmesan Sheet Pan Shrimp and Scallops Garlic-Parmesan Sheet Pan Shrimp and Scallops — fast, flavorful seafood that feels special. Ingredients: 1 pound large shrimp, peeled and deveined 1 pound sea scallops, patted dry 3 tablespoons olive oil 4 cloves garlic, minced 1/3 cup grated Parmesan cheese 2 tablespoons unsalted butter, melted 1 tablespoon lemon juice 1 teaspoon lemon zest 1 teaspoon dried Italian seasoning (or a mix of oregano, basil, thyme) 1/2 teaspoon smoked paprika (or regular paprika) 1/4 teaspoon red pepper flakes (optional, for a little heat) Salt and freshly ground black pepper, to taste 2 tablespoons chopped fresh parsley Lemon wedges, for serving How to Make: Preheat the oven to 425°F (220°C) and line a sheet pan with foil or parchment for easy cleanup. Pat the shrimp and scallops dry with paper towels and season lightly with salt and pepper. In a small bowl, whisk together olive oil, melted butter, minced garlic, lemon juice, lemon zest, Italian seasoning, paprika, and red pepper flakes. Place the shrimp and scallops on the prepared sheet pan in a single layer, leaving a little space between pieces. Drizzle the garlic-parmesan mixture evenly over the seafood, then sprinkle the grated Parmesan on top. Bake in the preheated oven for 8–10 minutes, until the shrimp are pink and opaque and the scallops are just firm and opaque (baking time may vary slightly by size). Broil for 1–2 minutes at the end if you want a golden, slightly crisp top—watch closely so the cheese doesn’t burn. Remove from oven, sprinkle with chopped fresh parsley, and squeeze lemon wedges over the top. Serve immediately with extra lemon wedges and crusty bread or over rice or pasta. Enjoy the garlicky, cheesy seafood goodness — quick enough for a weeknight, special enough for guests! White Wine and Shallot Poached Halibut A delicate, elegant halibut poached in white wine and fragrant shallots — light, festive, and surprisingly easy. Ingredients: 4 halibut fillets (about 6 oz / 170 g each), skinless 1 cup dry white wine (Sauvignon Blanc or Pinot Grigio) 1 cup fish stock or low-sodium vegetable/chicken stock 2 shallots, thinly sliced 2 tablespoons unsalted butter 1 tablespoon olive oil 1 small lemon (zested and juiced) 2 sprigs fresh thyme (or 1/2 tsp dried thyme) Salt and freshly ground black pepper, to taste Fresh parsley, chopped, for garnish How to Make: Pat halibut fillets dry and season both sides lightly with salt and pepper. In a wide skillet or sauté pan, warm olive oil and 1 tablespoon butter over medium heat until shimmering. Add sliced shallots and cook 2–3 minutes, stirring, until softened and fragrant but not browned. Pour in the white wine and stock, add thyme and lemon zest, and bring the liquid to a gentle simmer. Reduce heat so the liquid is barely bubbling; taste and adjust seasoning with a pinch of salt and pepper. Gently slide the halibut fillets into the simmering poaching liquid in a single layer. Spoon some of the hot liquid over the tops of the fillets once or twice, then cover the pan. Poach for 6–8 minutes, or until the fish is opaque and flakes easily with a fork (thicker fillets may need a minute or two more). Remove fillets to warmed plates and tent with foil to rest. Increase heat and reduce the poaching liquid for 2–3 minutes until slightly thickened, then whisk in the remaining tablespoon of butter and lemon juice to make a glossy sauce. Spoon the sauce over the halibut, sprinkle with chopped parsley, and serve with lemon wedges. Enjoy this elegant, light halibut — perfect for a festive meal that feels special without the fuss! Pistachio-Crusted Mahi Mahi Crispy, nutty pistachio-crusted mahi mahi that’s festive enough for the holiday table and easy enough for a weeknight. Ingredients: 4 mahi mahi fillets (6–8 oz each), skinless Salt and freshly ground black pepper 2 tablespoons Dijon mustard 1 tablespoon honey 1 clove garlic, minced 1 cup shelled pistachios, finely chopped 1/2 cup panko breadcrumbs 2 tablespoons fresh parsley, finely chopped (optional) 2 tablespoons grated lemon zest 2 tablespoons olive oil, plus extra for pan Lemon wedges, for serving How to Make: Preheat the oven to 400°F (200°C) and lightly oil a baking sheet or line it with parchment. Pat the mahi mahi fillets dry with paper towels and season both sides with salt and pepper. In a small bowl, whisk together the Dijon mustard, honey, and minced garlic. In another bowl, combine the chopped pistachios, panko, parsley (if using), and lemon zest. Brush the top of each fillet with the mustard-honey mixture, then press the pistachio mixture firmly onto the coated side to form a crust. Heat 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. When hot, add the fillets crust-side down and sear 2 minutes to brown the crust. Transfer the skillet to the preheated oven (or place fillets on the prepared baking sheet) and bake 8–10 minutes, until fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Remove from the oven and let rest 2 minutes. Serve with lemon wedges and an extra drizzle of olive oil if you like. Enjoy a crunchy, bright, and festive mahi mahi that’s sure to be the star of your Christmas table! Mediterranean Tomato-Braised Snapper A bright, fragrant Mediterranean tomato-braised snapper that’s festive, easy, and full of sunny flavors. Ingredients: 2 whole snapper fillets (about 1 to 1½ lb/450–680 g total), skin on Salt and black pepper, to taste 2 tbsp olive oil 1 small yellow onion, finely chopped 3 garlic cloves, minced 1 red bell pepper, thinly sliced 1 tsp smoked paprika ½ tsp dried oregano ¼ tsp red pepper flakes (optional, for a little heat) 1 can (14 oz/400 g) diced tomatoes (or 3 fresh tomatoes, chopped) ½ cup dry white wine or fish/chicken stock 1 tbsp tomato paste 8–10 Kalamata olives, pitted and halved 2 tbsp capers, rinsed Handful fresh parsley, chopped 1 lemon, cut into wedges (for serving) How to Make: Pat the snapper fillets dry and season both sides with salt and pepper. Heat olive oil in a large skillet over medium heat. Add the onion and cook 3–4 minutes until soft and translucent. Stir in the garlic, sliced red pepper, smoked paprika, oregano, and red pepper flakes; cook 1–2 minutes until fragrant. Add the diced tomatoes, tomato paste, and white wine (or stock); stir and bring to a gentle simmer. Taste the sauce and season with a little salt and pepper as needed. Nestle the seasoned snapper fillets into the simmering tomato sauce, skin side down. Scatter the olives and capers around the fish. Cover the skillet and simmer gently 8–10 minutes, or until the fish flakes easily with a fork (thicker fillets may take a few minutes longer). Spoon some of the tomato sauce over the fish, sprinkle with chopped parsley, and remove from heat. Serve hot with lemon wedges and crusty bread or roasted potatoes to soak up the delicious sauce. Enjoy—a seaside-worthy, holiday-ready dish that’s simple, bright, and sure to impress! Saffron-Infused Seafood Bake A golden, fragrant seafood bake that tastes like a sunny seaside holiday—saffron makes everything feel festive. Ingredients: 1 lb (450 g) mixed seafood (shrimp, scallops, firm white fish), cleaned and patted dry 1/2 tsp saffron threads 2 tbsp hot water 3 tbsp olive oil 2 cloves garlic, minced 1 small onion, thinly sliced 1 red bell pepper, sliced 1 cup cherry tomatoes, halved 1/2 cup dry white wine (or fish/veg stock) 1/2 cup heavy cream (or crème fraîche) 1 tbsp lemon juice 1 tsp smoked paprika Salt and freshly ground black pepper, to taste 2 tbsp chopped fresh parsley 1 tbsp chopped fresh basil (optional) Zest of 1 lemon Crusty bread or rice, for serving How to Make: Preheat oven to 400°F (200°C). Soak saffron threads in hot water for 5 minutes to release color and aroma. Heat olive oil in a skillet over medium heat; add onion and garlic and sauté until soft, about 3 minutes. Add red pepper and cherry tomatoes and cook 2–3 minutes until tomatoes begin to soften. Pour in white wine (or stock) and simmer 2 minutes to reduce slightly. Stir in saffron with its soaking water, cream, lemon juice, paprika, salt, and pepper; simmer 1–2 minutes to meld flavors. Arrange the mixed seafood in a shallow ovenproof dish and pour the saffron-cream mixture evenly over it. Sprinkle lemon zest, parsley, and basil over the top. Bake in the preheated oven 8–12 minutes, until seafood is just cooked through (shrimp pink and opaque, fish flaky). Remove from oven, taste and adjust seasoning if needed. Serve hot with crusty bread or rice to soak up the sauce. Dig in and enjoy a warm, saffron-scented seafood feast that feels like a holiday by the sea! Brown Butter and Sage Grouper Brown-Buttered Sage Grouper — flaky grouper with nutty, herby brown butter. Ingredients: 4 grouper fillets (6–8 oz each), skin removed or left on per preference Salt and freshly ground black pepper 2 tbsp olive oil 6 tbsp unsalted butter 8–10 fresh sage leaves 2 cloves garlic, smashed 1 tbsp lemon juice (about half a lemon) Zest of 1 lemon 1–2 tbsp chopped fresh parsley (optional, for garnish) Lemon wedges, for serving How to Make: Pat the grouper fillets dry and season both sides with salt and pepper. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the fillets to the pan and sear 3–4 minutes per side (depending on thickness) until golden and just cooked through; transfer to a warm plate and tent with foil. Reduce heat to medium-low and wipe the pan if needed, leaving any fond. Add the butter to the skillet and let it melt, swirling occasionally. Cook the butter, watching closely, until it foams then turns a deep golden-brown and smells nutty (about 2–3 minutes). Add the sage leaves and smashed garlic to the brown butter and let them sizzle for 30–45 seconds to flavor the butter; remove and discard the garlic. Stir in the lemon juice and lemon zest, taste and adjust seasoning with a pinch of salt and pepper. Spoon the brown butter and sage over the rested grouper fillets and sprinkle with chopped parsley, if using. Serve immediately with lemon wedges on the side. Enjoy this simple, elegant dish — flaky grouper kissed with warm, nutty brown butter and bright lemon. Conclusion You’ve got a simple, festive menu that’s easy to follow and looks impressive. Picture your table like a lighthouse, guiding guests to bright flavors: citrus salmon, garlic sea bass, branzino, pomegranate trout, crab-stuffed sole and more. Choose recipes that fit your oven and time, prep sauces first, and plate hot fish right before serving. Use timers, rest fish briefly, and garnish with herbs or citrus for a clean, seasonal finish.