Fish is a light but nutritious and delicious option as a Christmas lunch or dinner.  Examples are the 4 fish recipes that we propose for this Christmas.

The fish is, along with seafood, a food high demand menus to prepare meals at this time of Christmas. It is undoubtedly a food as popular as it is healthy, which stands out as the protagonist in the preparation of a wide variety of Christmas recipes.

As you surely know, fish is a healthy food that provides our body with many nutritional properties, so we should not give up its consumption, nutritionists advise eating fish at least 2 or 3 times a week.

The fish recipes that we are going to provide in this post are 3 simple, delicious and nutritious recipes that we will prepare with white fish and blue fish.

As white fish we have chosen soft sole, fresh cod and monkfish, and as blue fish, tuna.

Delicious fish recipes for Christmas

Sole with clams and green sauce

Sole is a white fish, with a mild and tender flavor that the little ones in the house tend to like a lot, as well as adults.

In this recipe we will accompany the sole with some fresh clams and bathe it with a green sauce.

In case of not getting the fresh clams, we can prepare it with frozen clams or without clams, only the sole fillets with their green sauce.

Ingredients for 6 people:

  • 6 cleaned sole fillets.
  • 750 grams of fresh clams.

Ingredients for the green sauce:

  • 300 ml. of cooking broth from the clams.
  • 6 cloves of garlic without skin and small pieces.
  • A chopped chive.
  • Chopped fresh chives, 2 sprigs.
  • Extra virgin olive oil.
  • 150 ml. of white wine.
  • Salt.

Preparation of sole with clams and green sauce:

  1. We start by cooking the clams, we put the clams and water in a cauldron in a quantity that covers them, we add a little salt and we cook them over medium heat until they open.
  2. Clams that do not open once cooked must be discarded. We drain the clams, reserving the broth; we will reserve 300 ml. of broth.
  3. We strain the broth with a very fine strainer or Chinese. We remove the shell from the clams.
  4. In a cauldron we put a drizzle of olive oil to sauté half of the chives, the chives, and the garlic.
  5. Once they are sautéed, add the wine, bring it to a boil and add the broth that we had reserved and strained.
  6. Cook over medium heat for 5 more minutes. Then we grind with the arm of the mixer. If we like it a little thicker, add a teaspoon of cornstarch and cook over low heat, stirring until it thickens a little and set aside.
  7. In a frying pan we put a little olive oil to heat to brown the loins of sole. We add salt to each loin of sole and when the oil is hot we cook them, browning them on both sides.
  8. In a wide pot, put the browned sole fillets and pour the green sauce, clams and the rest of the minced chives on top.
  9. We cook everything over low heat for 5 minutes.
  10. We present the sole fillets together with the green sauce and the clams in a platter or tray to take to the table.

The sole fillets with clams and green sauce can be served with a garnish of boiled potatoes, golden checkered potatoes, rice, boiled or sautéed vegetables, salad or mashed potatoes.

Cod fillets with honey and potato garnish

We have prepared the recipe for cod with honey with fresh cod, although it can be prepared with salted cod, previously desalinating it with the necessary soaks in water.


  • 1,200 grams of fresh cod fillets.
  • 2 bay leaves
  • 300 ml. of cold homemade or industrial fish broth.
  • 225 grams of sifted simple wheat flour.
  • Extra virgin olive oil.
  • 6 tablespoons of honey.
  • Salt.
  • 6 medium potatoes.

Ingredients for the sauce:

  • 3 teaspoons of honey.
  • 12 tablespoons of vinegar.

Preparation of cod loin with honey and potato garnish:

  1. We put a little salt on the cod fillets. In a frying pan we put a little olive oil to heat to pass a little the cod fillets. We mark the cod fillets a little bit in the pan carefully so that they do not destroy as they are tender and delicate.
  2. We are carefully putting them on a tray or platter.
  3. To prepare the dough in which we will coat the cod, we take a bowl or bowl and put the 6 tablespoons of honey and the sifted flour into the cold fish broth that we will incorporate little by little.
  4. We stir until forming a not very thick dough. In a plate we put a little sifted flour to pass the cod fillets.
  5. Then we pass the cod fillets through the batter mass that we have prepared.
  6. We heat a little virgin olive oil in a frying pan and when it is hot we brown the cod fillets well on both sides.
  7. Next we brown the potatoes in a frying pan with a little virgin olive oil. Once golden brown, we reserve them on a plate.

Preparation of the sauce:

  1. In a heater we put the vinegar on the fire to reduce it, then we add the honey and with low heat we boil, while it is boiling we stir so that it thickens a little.
  2. We put the sauce in a bowl or bowl.
  3. When presenting the cod on the table we will do it in individual plates, first we will place a mattress of potatoes with a little sauce on top, on top of the potatoes the cod with a little sauce on top.

Monkfish papillote

Among our fish recipes we could not miss this healthy cooking technique, the papillote

Fish and other foods cooked with this technique retain all their nutritional properties, gain in flavor and better preserve their texture.

Monkfish, although not a fish that is attractive due to its appearance, is nevertheless an affordable fish, with fine meat, which is very rich.

Ingredients for 6 people:

  • 6 monkfish loins, approximately 200 grams each.
  • A large onion cut into strips (julienne).
  • 2 carrots skinless and cut into sticks.
  • 2 zucchini cut into sticks.
  • 2 bay leaves
  • 2 teaspoons of sweet paprika.
  • Extra virgin olive oil.
  • A pinch of ground black pepper.
  • Salt.

Preparation of monkfish papillote:

  1. In a frying pan we put a little olive oil to heat to sauté the onion and the carrot. We put a little salt on top and then we add the zucchini.
  2. We sauté everything for 5 minutes. Remove from the heat and add the paprika on top, stirring to mix well and reserve.
  3. Next we cut 6 square pieces of aluminum foil to prepare the paper.
  4. On each piece of aluminum foil we place a monkfish loin with a little salt and pepper on top. On top of each monkfish loin we distribute the vegetables that we have sautéed and reserved.
  5. We chop the 2 bay leaves and also put the bay leaf distributed on each loin.
  6. We put the oven to preheat with a temperature of 220º C for 10 minutes.
  7. We close each package of monkfish and vegetables well so that the juices do not come out and it is cooked with the concentrated steam.
  8. We place the packages being careful not to burn ourselves on the oven tray and cook it at a temperature of 220ºC for 10 minutes. We open the oven and extract the tray.
  9. We remove the packages and place them in unopened individual plates so that each diner is impregnated with the aromas that this way of cooking preserves. Serve the papillotes hot.

We can accompany this dish with mashed potatoes, boiled potatoes, a salad or rice.

Tuna Marmitako

Tuna is one of the species of fish that is included in the denomination of blue fish.

Oily fish is a fish rich in nutrients, especially in Omega 3 fatty acid, therefore we can say that tuna and the rest of the oily fish are heart-healthy fish that help us prevent this type of disease, avoiding or reducing cholesterol LDL considered as bad cholesterol.

The recipe that we will prepare with tuna is a marmitako, a stew that is prepared with tuna, potatoes, onion, paprika, wine and some other ingredients.

It is very easy to make, it is a dish that is served hot and it is very tasty.

Ingredients for 6 people:

  • 300 grams of chopped fresh tuna or bonito.
  • 600 grams of potatoes without skin and cut into squares.
  • One large red pepper, diced.
  • A green pepper cut into small cubes.
  • 2 small chopped onions.
  • 3 cloves of garlic without skin and small pieces.
  • A bunch of minced parsley.
  • 2 bay leaves
  • One and a half tablespoon of sweet paprika.
  • 300 ml. of white wine.
  • 150 ml. fried tomato sauce or homemade tomato sauce.
  • Extra virgin olive oil.
  • Some saffron hebritas
  • Salt.

Preparation of the tuna marmitako:

  1. In a cauldron we put a small pot of extra virgin olive oil to heat to sauté the onions, peppers and garlic.
  2. When they are sautéed we add the potatoes, the bay leaves, the parsley, the white wine, which we will reduce with a boil.
  3. Once it boils, add the sweet paprika, the tomato sauce, a little salt and cover with the water.
  4. Cook over low heat until the potatoes are tender.
  5. When the potatoes are tender, add the saffron threads, the tuna pieces and cook for 8 or 10 more minutes with low heat.
  6. We remove from the heat and take it to the table to serve it in individual plates and accompany it with a good soft bread or village bread.

We hope you like these delicious and simple recipes to prepare and taste as a second course this Christmas.


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