How Do you Like Your Fish Served? Top 15 Easter fish recipes!

We have gathered our best fish dishes for Easter celebrations, some the perfect accompaniment to a roast spread and others a lighter lunch if you’d prefer to save room for more chocolate.

From traditional bakes to flavourful barbecued bream and sizzling sea bass, we have provided options to satisfy everyone.

Easter is a time of tradition and celebration. For inspiration on classic roast dinners, check out our lamb, chicken, beef and pork recipes. For more seafood inspiration, check out our fish recipes. If you’d like to find the best wines to pair with your spread, check out our guide on the best wines to pair with seafood.

Before trying this fish recipe, you might find this guide on filleting fish helpful for prepping your ingredients,

Whole baked fish with watercress & chilli salsa

Celebrate spring with a fabulous whole baked fish on a bed of new potatoes and cherry tomatoes. It comes alive with a punchy watercress and chilli salsa.

• Prep: 15 mins. Cook: 30 mins
• Serves 6 Easy to cook

INGRIDIENTS

• 750g new potatoes
• sliced into ½cm-thick slices
• 1 whole or 2 smaller whole sea bass
• (around 1.5kg), gutted, scaled and gills removed
• 1 tbsp olive oil
• 2 garlic cloves
• unpeeled, bashed
• 1 lemon
• sliced
• 350g cherry tomatoes
• on the vine, ½ halved, ½ left whole
• For the salsa
• 80g watercress
• 25g parsley
  • 25g coriander
  • 1 red chilli
  • deseeded and sliced
  • 1 tbsp capers
  • 150ml extra virgin olive oil
  • 1 garlic clove
  • crushed
  • 1 lemon
  • juiced

  Keep the screen awake with cook mode on the Good Food app.

  METHOD

  Step 1

  • Heat the oven to 220C/200C fan/gas 7. Simmer the potatoes in a large pan of boiling salted water for 5 mins until just tender. Drain and set aside.

  Step 2

  • Slash the flesh of the fish three times in a criss-cross pattern on both sides. Rub with the olive oil, then season with sea salt and black pepper. Pop the bashed garlic cloves and lemon slices into the cavity of the fish. Lay the potatoes and all the tomatoes in the bottom of a baking dish and season. Lay the fish on top and cook for 20-25 mins, or until the thickest part of the fish is cooked through (the flesh should come away from the bone easily and look opaque). Remove the fish, cover to keep warm and cook the potatoes and tomatoes for 10 mins more.

  Step 3

  • To make the salsa, tip the watercress, herbs, chilli and capers into a food processorand pulse to finely chop, drizzling in a bit of the extra virgin olive oil as you do. Mix in the remaining oil, then the garlic and lemon juice, and season to taste. Put the veg on a serving platter, sit the fish on top and drizzle with the salsa to serve.

  Enjoy