Tired of the same old turkey tradition? What if you could revolutionize your holiday feast with stunning seafood dishes that will leave everyone talking? Award-winning cookery writer Mark Hix, from The Telegraph, is here to convince you that fish deserves a starring role during the festive season.
Published on November 29th, 2025, at 5:00 PM GMT, Hix's article isn't just a collection of recipes; it's a call to culinary adventure, urging us to break free from the poultry-centric norm. He argues, quite persuasively, that we Brits simply don't celebrate fish enough during Christmas and New Year. And he's not just talking about a token smoked salmon starter. He envisions seafood taking center stage, right alongside or even instead of the traditional bird or roast beef.
Even if you're a die-hard turkey fan, Hix suggests a delicious compromise: surf and turf! Think classic lobster paired with a perfectly cooked sharing steak. Or, get this: American-style turkey with oyster stuffing! He's even topped scallops with a turkey-stuffing breadcrumb crust. "It's surprisingly delicious," he claims, and honestly, we're intrigued. This approach allows you to incorporate seafood without completely abandoning familiar favorites. It's a gentle nudge towards the ocean, rather than a full-blown plunge.
And this is the part most people miss... Hix isn't just suggesting any fish. He offers specific, mouthwatering recipes to guide your festive foray into seafood. For example, his roast stuffed monkfish with chestnuts provides a satisfyingly meaty texture (thanks to the monkfish itself) and a rich, seasonal flavor profile, courtesy of the sausage-meat stuffing and chestnuts. This dish cleverly satisfies that craving for something substantial, even without traditional meat.
Looking for starters or side dishes? Ditch the same-old, same-old and swap roast potatoes for fisherman’s potatoes, cooked under a whole fish to soak up all the glorious juices. Imagine the flavour! You could also team roasted or buttered parsnips and carrots with whole stuffed fish. He also suggests a smoked trout pâté to get things rolling.
For Christmas Eve or Boxing Day, Hix recommends a luxurious lobster chowder. It's Christmas, after all, so why not indulge? But here's where it gets controversial... Hix throws down the gauntlet with his b’stilla. This isn't your average Yuletide fare. It's a show-stopping dish in which seafood is cooked in a warmly spiced sauce (think saffron, paprika, and cinnamon), then layered with rice noodles and encased in crisp pastry. Could this be the centerpiece of your Christmas table? It's certainly a bold statement.
So, are you brave enough to break with tradition and embrace a seafood-centric Christmas? Do you think fish can truly rival turkey or beef for the main event? And what about that b’stilla – is it a stroke of genius or culinary sacrilege? Share your thoughts in the comments below! What seafood dishes will you be serving this holiday season?
