Christmas is often about tradition, but I find that adding a coastal twist can refresh the season. Seafood feels fresh and vibrant, a break from richer, heavier dishes. This recipe is about capturing that oceanic brightness, even if you’re landlocked or pressed for time.
Why I keep coming back to this recipe
It captures the joy of a seaside holiday, even in winter. The fresh, bright flavors cut through the season’s heaviness. Plus, it’s quick enough to make after a long day but feels like a special occasion. Every time I make it, I feel the ocean’s whisper, even if I’m miles away.
Breaking down the seafood ingredients
- Fish fillets (cod, halibut):: Firm, flaky white fish that holds up well in oven roasting. For a richer taste, try haddock.
- Shrimp:: Sweet, briny, and quick to cook. Ensure they’re peeled and deveined for best texture.
- Scallops:: Sweet, tender, with a lovely sear when pan-fried briefly beforehand.
- Citrus zest (lemon, orange):: Bright and aromatic, lifts the dish with a fresh tang.
- Fresh parsley:: Herbaceous, adds a pop of color and freshness to each bite.
- Olive oil:: For marinade, adds richness and helps distribute flavors.
- Sea salt:: Faintly flaky, enhances all the natural oceanic flavors.
Tools of the trade for a seafood splash
- Ovenproof skillet or shallow roasting pan: To cook the seafood evenly in the oven.
- Zester or fine grater: To extract citrus zest without the bitter pith.
- Chef’s knife and cutting board: For prep work—cleaning and chopping herbs, citrus.
- Basting brush or spoon: To evenly coat seafood with marinade.
Step-by-step guide to a coastal Christmas feast
Step 1: Pick a sturdy, ovenproof skillet or shallow roasting pan. Preheat your oven to 200°C (390°F).
Step 2: Prepare your seafood: clean the fish fillets, devein the shrimp, and halve the scallops if large. Keep everything chilled until ready.
Step 3: Make a fragrant herb and citrus marinade—zest of lemon and orange, chopped parsley, garlic, olive oil. Coat seafood gently.
Step 4: Arrange the seafood in the pan, pour the marinade over, and sprinkle with flaky sea salt.
Step 5: Bake for 12-15 minutes. The fish should flake easily, shrimp turn opaque, and scents of citrus and herbs fill your kitchen.
Step 6: Once cooked, let it rest for 5 minutes. Serve with crusty bread or over a bed of lightly dressed greens.
Cues and checkpoints for perfect seafood
- Fish should flake easily and be opaque in the center.
- Shrimp turns from grey to pink and firm.
- Scallops develop a golden edge and smell of the sea.
- Herb and citrus marinade should be fragrant and bright, not burnt or dull.
Common pitfalls and how to dodge them
- Overcooking seafood, which makes it rubbery.? USE a thermometer to check fish temperature.
- Burning garlic in marinade.? Add herbs and citrus early for flavor, but don’t burn garlic.
- Cooking seafood straight from the fridge, causing uneven cooking.? Keep seafood cold until ready to cook.
- Under-cooking or over-cooking.? Use a hot oven, around 200°C (390°F).
Coastal Seafood Bake
Ingredients
Equipment
Method
- Preheat your oven to 200°C (390°F) and select an ovenproof skillet or shallow roasting pan.
- Zest the lemon and orange using a fine grater, then juice the lemon and set both zest and juice aside.
- Chop the fresh parsley and mince the garlic, creating a fragrant herb mixture.
- In a small bowl, whisk together the citrus zest, juice, chopped parsley, minced garlic, and olive oil to create a bright marinade.
- Place the fish fillets, shrimp, and scallops into the prepared pan, arranging them so they are evenly spaced.
- Use a basting brush or spoon to coat the seafood generously with the citrus-herb marinade.
- Sprinkle the seafood evenly with flaky sea salt for enhanced flavor.
- Transfer the pan to the oven and bake for 12-15 minutes, until the fish flakes easily, shrimp turns opaque, and scallops develop a golden edge.
- Remove the pan from the oven and let the seafood rest for 5 minutes, allowing the flavors to settle and the textures to firm up slightly.
- Serve the seafood hot, garnished with extra parsley if desired, alongside crusty bread or a fresh green salad.
Hi, I’m Emily Carter, the founder of Absolute Chaos Mode. Born and raised in Portland, Oregon, I grew up in a household where dinner was equal parts delicious and unpredictable
