12 Mary Berry Christmas Fish and Seafood Recipes

Fish and seafood bring a lighter, fresher feel to the Christmas table, whether as an elegant starter, a Christmas Eve supper or a main course for guests who prefer it to meat. These twelve recipes, inspired by Mary Berry’s classic and reliable cooking, include salmon en croûte, prawn cocktail, a generous fish pie, seared scallops and crisp crab cakes.

Most are quick to cook and several can be prepared ahead, which makes them ideal for busy festive days. Each recipe gives clear cooking times and doneness checks, so the fish stays moist and tender rather than dry.

1. Salmon en Croûte with Herb Cream Cheese

A whole salmon fillet wrapped in golden pastry with a creamy herb filling is a festive centrepiece that slices beautifully. It can be assembled the day before and baked when needed.

Servings: 6 · Total time: 1 hour 10 minutes, plus chilling

Ingredients

• 2 x 450g skinless salmon fillets, of similar size
• 150g full-fat cream cheese
• 2 tbsp chopped fresh dill
• 1 tbsp chopped fresh chives
• Finely grated zest of 1 lemon
• 500g block puff pastry
• Plain flour, for dusting
• 1 egg, beaten
• Salt and freshly ground black pepper

Instructions

1. Mix the cream cheese, dill, chives and lemon zest and season well.
2. Roll out the pastry on a floured surface to about 30 x 40cm. Lay one salmon fillet in the centre, season, spread with the cream cheese mixture and top with the second fillet.
3. Brush the edges with egg, fold the pastry over to enclose the salmon and trim. Turn seam-side down onto a lined baking tray, brush with egg and score. Chill for 30 minutes or up to 24 hours.
4. Preheat the oven to 220°C (200°C fan), gas mark 7. Bake for 35–40 minutes until deep golden and the salmon reaches 63°C in the centre.
5. Rest for 5 minutes, then slice and serve with lemon wedges.

2. Prawn Cocktail with Marie Rose Sauce

This retro starter has never gone out of fashion at Christmas, and it takes just ten minutes to put together. Crisp lettuce, sweet prawns and a tangy pink sauce make a fresh start to a rich meal.

Servings: 6 · Total time: 15 minutes

Ingredients

• 400g cooked and peeled king prawns
• 6 tbsp mayonnaise
• 2 tbsp tomato ketchup
• 1 tsp Worcestershire sauce
• Few drops of Tabasco
• Squeeze of lemon juice, plus wedges to serve
• 1 Little Gem lettuce, finely shredded
• 1/4 cucumber, finely diced
• Pinch of paprika
• Brown bread and butter, to serve

Instructions

1. Mix the mayonnaise, ketchup, Worcestershire sauce, Tabasco and lemon juice to make the Marie Rose sauce. Season to taste.
2. Divide the lettuce and cucumber between 6 small glasses or bowls.
3. Toss the prawns in two thirds of the sauce and spoon on top of the lettuce. Drizzle with the remaining sauce.
4. Dust with paprika and serve chilled with lemon wedges and brown bread and butter.

3. Smoked Salmon Pâté

Smooth, light and full of flavour, this pâté is a simple make-ahead starter or party nibble. Serve it in ramekins with warm toast or spread on blinis.

Servings: 6 · Total time: 10 minutes, plus chilling

Ingredients

• 200g smoked salmon
• 200g full-fat cream cheese
• 2 tbsp crème fraîche
• Finely grated zest and juice of 1 lemon
• 2 tbsp chopped fresh dill
• Freshly ground black pepper

Instructions

1. Put the salmon, cream cheese, crème fraîche, lemon zest and half the juice into a food processor and pulse until fairly smooth.
2. Stir in the dill, season with pepper and add more lemon juice to taste.
3. Spoon into ramekins, cover and chill for at least 2 hours or up to 2 days.
4. Serve with toast and lemon wedges.

4. Baked Whole Salmon with Lemon and Dill Butter

A whole salmon baked in foil stays wonderfully moist and feeds a crowd with very little effort. Decorated with cucumber and dill, it looks stunning on a buffet table.

Servings: 10 · Total time: 1 hour 15 minutes

Ingredients

• 1 whole salmon (about 2.5kg), gutted and scaled
• 75g butter, softened
• 2 tbsp chopped fresh dill, plus sprigs to decorate
• 2 lemons, 1 sliced and 1 zested
• 1/2 cucumber, very thinly sliced
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 180°C (160°C fan), gas mark 4. Mix the butter with the dill, lemon zest and seasoning.
2. Lay a large sheet of buttered foil on a baking tray, place the salmon on it and fill the cavity with lemon slices and half the dill butter. Spread the rest over the fish.
3. Wrap loosely in the foil and seal. Bake for 50 minutes to 1 hour until the flesh is opaque, flakes easily and reaches 63°C at the thickest point.
4. Peel away the top skin, arrange the cucumber slices over the flesh like scales and decorate with dill. Serve warm or at room temperature.

5. Fish Pie with Prawns and Smoked Haddock

A creamy fish pie is the perfect Christmas Eve supper, as it can be made in the morning and baked in the evening. Smoked haddock, salmon and prawns give it real depth of flavour.

Servings: 6 · Total time: 1 hour 20 minutes

Ingredients

• 400g smoked haddock fillet, skinless
• 300g salmon fillet, skinless
• 600ml whole milk
• 1 bay leaf
• 200g raw peeled king prawns
• 50g butter, plus 50g for the mash
• 50g plain flour
• 2 tbsp chopped fresh parsley
• Finely grated zest of 1 lemon
• 1.2kg floury potatoes, peeled and chopped
• 50g mature Cheddar, grated
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 200°C (180°C fan), gas mark 6. Put the haddock and salmon in a pan with the milk and bay leaf, bring to a simmer and poach for 5 minutes. Lift out the fish, flake into large pieces and place in a 2 litre ovenproof dish with the raw prawns. Keep the milk.
2. Melt 50g butter, stir in the flour and cook for 1 minute. Gradually whisk in the poaching milk and bring to the boil, stirring, until thick. Add the parsley and lemon zest, season and pour over the fish.
3. Boil the potatoes in salted water for 15–20 minutes until tender, then drain and mash with the remaining butter. Season and spread over the filling, then sprinkle with Cheddar.
4. Bake for 30–35 minutes until golden and bubbling, the prawns are pink and opaque and the filling is piping hot.

6. Garlic King Prawns with Lemon and Parsley

Sizzling garlic prawns are ready in five minutes and make a lively starter or party dish. Serve them with crusty bread to mop up the buttery juices.

Servings: 4 · Total time: 15 minutes

Ingredients

• 400g raw peeled king prawns
• 40g butter
• 1 tbsp olive oil
• 3 garlic cloves, finely sliced
• 1/2 tsp dried chilli flakes (optional)
• Finely grated zest and juice of 1 lemon
• 2 tbsp chopped fresh parsley
• Salt and freshly ground black pepper

Instructions

1. Heat the butter and oil in a large frying pan over a medium heat. Add the garlic and chilli and cook for 1 minute without browning.
2. Add the prawns and cook for 2–3 minutes, turning, until pink, opaque all the way through and cooked to 63°C.
3. Stir in the lemon zest, juice and parsley and season.
4. Serve straight away with crusty bread.

7. Seared Scallops with Pea Purée

Scallops cook in under two minutes and feel wonderfully special as a Christmas starter. The sweet, bright pea purée can be made earlier and warmed through.

Servings: 4 · Total time: 20 minutes

Ingredients

• 12 large scallops, roe removed
• 300g frozen peas
• 25g butter, plus 15g for the scallops
• 2 tbsp double cream
• 1 tbsp chopped fresh mint
• 1 tbsp olive oil
• Squeeze of lemon juice
• Pea shoots, to serve
• Salt and freshly ground black pepper

Instructions

1. Cook the peas in boiling water for 3 minutes. Drain and blend with 25g butter, the cream and mint until smooth. Season and keep warm.
2. Pat the scallops dry with kitchen paper and season.
3. Heat the oil in a frying pan until very hot. Sear the scallops for 1 minute on each side until golden and just opaque in the centre. Add the remaining butter and lemon juice and spoon over.
4. Spread the pea purée on warm plates, top with the scallops and garnish with pea shoots.

8. Roasted Cod with Herb Crust

Thick cod fillets topped with a lemony herb crust bake in just fifteen minutes. It is an easy, elegant main course for a smaller gathering.

Servings: 4 · Total time: 30 minutes

Ingredients

• 4 thick cod fillets (about 175g each), skinless
• 50g fresh white breadcrumbs
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh dill
• Finely grated zest of 1 lemon
• 25g butter, melted
• 1 tbsp Dijon mustard
• 250g cherry tomatoes on the vine
• 1 tbsp olive oil
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 200°C (180°C fan), gas mark 6. Place the cod in an oiled roasting dish and season.
2. Mix the breadcrumbs, herbs, lemon zest and melted butter.
3. Brush the top of each fillet with mustard and press on the crumb mixture. Add the tomatoes to the dish and drizzle with oil.
4. Roast for 15–18 minutes until the crust is golden and the fish is opaque, flakes easily and reaches 63°C.

9. Smoked Haddock Kedgeree

Kedgeree is a traditional British brunch dish that is perfect for Boxing Day morning. Gently spiced rice, flaky smoked haddock and soft-boiled eggs make it filling and comforting.

Servings: 4 · Total time: 40 minutes

Ingredients

• 400g undyed smoked haddock fillet
• 300ml whole milk
• 4 large eggs
• 50g butter
• 1 onion, finely chopped
• 1 tbsp mild curry powder
• 250g basmati rice
• 500ml chicken or vegetable stock
• 2 tbsp chopped fresh parsley
• Juice of 1/2 lemon
• Salt and freshly ground black pepper

Instructions

1. Poach the haddock in the milk for 6–8 minutes until opaque and flaking. Lift out, remove the skin and flake.
2. Boil the eggs for 7 minutes, cool in cold water, peel and quarter.
3. Melt the butter in a large pan and soften the onion for 5 minutes. Stir in the curry powder and rice, then add the stock. Cover and simmer for 12 minutes until the rice is tender and the stock absorbed.
4. Gently fold in the haddock, parsley and lemon juice, season and heat until piping hot. Top with the eggs and serve.

10. Crab Cakes with Lemon Mayonnaise

Golden crab cakes make an impressive starter or party bite and can be shaped a day ahead. A simple lemon mayonnaise is all they need alongside.

Servings: 4 (8 cakes) · Total time: 35 minutes, plus chilling

Ingredients

• 300g white crab meat
• 100g fresh white breadcrumbs, plus 50g for coating
• 2 spring onions, finely chopped
• 1 tbsp chopped fresh parsley
• 1 tsp Dijon mustard
• 2 tbsp mayonnaise
• Finely grated zest of 1 lemon
• 1 egg, beaten
• 3 tbsp sunflower oil
• For the lemon mayonnaise: 6 tbsp mayonnaise
• For the lemon mayonnaise: finely grated zest and juice of 1/2 lemon
• Salt and freshly ground black pepper

Instructions

1. Mix the crab, 100g breadcrumbs, spring onions, parsley, mustard, mayonnaise, lemon zest and egg. Season and shape into 8 small cakes.
2. Press the cakes into the remaining breadcrumbs to coat, then chill for at least 30 minutes, or up to 24 hours.
3. Heat the oil in a frying pan and fry the crab cakes for 3–4 minutes on each side until golden and piping hot in the centre.
4. Mix the mayonnaise with the lemon zest and juice and serve with the crab cakes and rocket.

11. Sea Bass Fillets with Brown Shrimp Butter

Crisp-skinned sea bass topped with buttery brown shrimp and parsley is a classic British combination. It is quick enough for a Christmas Eve supper yet feels truly special.

Servings: 4 · Total time: 20 minutes

Ingredients

• 4 sea bass fillets, skin on
• 1 tbsp sunflower oil
• 75g butter
• 100g cooked brown shrimp
• Pinch of ground mace
• Juice of 1/2 lemon
• 2 tbsp chopped fresh parsley
• Salt and freshly ground black pepper

Instructions

1. Pat the fish dry, score the skin lightly and season.
2. Heat the oil in a large frying pan and cook the fillets skin-side down for 3–4 minutes, pressing gently, until the skin is crisp. Turn and cook for 1 minute more until the flesh is opaque and reaches 63°C. Transfer to warm plates.
3. Wipe the pan, melt the butter, add the shrimp and mace and warm through for 1 minute until hot. Add the lemon juice and parsley.
4. Spoon the shrimp butter over the fish and serve with new potatoes.

12. Smoked Salmon and Dill Tart

A creamy tart studded with smoked salmon is ideal for a festive lunch or buffet, served warm or cold. It slices neatly and keeps well in the fridge for a couple of days.

Servings: 8 · Total time: 1 hour 15 minutes

Ingredients

• 320g ready-rolled shortcrust pastry
• 200g smoked salmon, cut into strips
• 4 spring onions, finely sliced
• 3 large eggs
• 200ml double cream
• 100ml whole milk
• 2 tbsp chopped fresh dill
• Finely grated zest of 1 lemon
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 200°C (180°C fan), gas mark 6. Line a 23cm loose-bottomed tart tin with the pastry and chill for 15 minutes.
2. Line with baking paper and baking beans and bake blind for 15 minutes, then remove the paper and beans and bake for 5 minutes more.
3. Reduce the oven to 180°C (160°C fan), gas mark 4. Scatter the salmon and spring onions in the case. Whisk the eggs, cream, milk, dill, lemon zest and pepper and pour over.
4. Bake for 30–35 minutes until just set with a slight wobble. Cool for 10 minutes before slicing. Chill any leftovers promptly.