25+ Deliciously Easy Easter Mary Berry Fish Recipes for Any Feast

Easter is a time to celebrate with loved ones, and what better way to do so than with a delicious seafood feast?

Mary Berry, the queen of British cooking, has long been known for her ability to create mouthwatering, elegant dishes that are easy to prepare yet impressively flavorful.

For Easter, seafood is an excellent choice—whether you’re looking for a light starter, a refreshing main course, or a creative side dish.

With Mary Berry’s 25+ Easter fish recipes, you’ll have a range of fresh and exciting options to choose from, all designed to make your holiday meal memorable.

From tender fish fillets to zesty seafood salads, Mary Berry’s seafood recipes combine fresh ingredients with her signature flair.

These recipes are perfect for celebrating Easter with family and friends, offering both traditional favorites and modern twists on seafood classics.

Whether you’re cooking for a large group or preparing a smaller, intimate meal, these recipes will guide you every step of the way.

In this article, we’ve compiled 25+ Easter Mary Berry fish recipes that will suit every palate.

These dishes highlight the best of what the sea has to offer and are designed to bring fresh, seasonal flavors to your table this Easter.

25+ Deliciously Easy Easter Mary Berry Fish Recipes for Any Feast

This Easter, celebrate the season with Mary Berry’s collection of 25+ fish recipes that will take your holiday feast to new heights.

From delicate salmon and cod dishes to flavorful seafood stews and salads, these recipes offer a delightful range of flavors and textures.

Whether you prefer grilled, baked, or poached fish, there’s a recipe in this collection that will suit your taste and impress your guests.

With Mary Berry’s easy-to-follow instructions, you’ll be able to create restaurant-quality seafood dishes in your own kitchen, ensuring your Easter celebration is filled with freshness, flavor, and elegance.

Gather your ingredients, prepare your favorite dishes, and make this Easter extra special with a stunning seafood feast that everyone will remember.

These recipes are sure to become favorites for years to come, bringing the taste of the sea to your holiday table.

Lemon Herb Baked Salmon

This Lemon Herb Baked Salmon is a classic Mary Berry-inspired recipe that’s perfect for Easter gatherings. The dish combines the richness of salmon with a refreshing lemon and herb marinade, creating a light yet flavorful main course. Easy to prepare and bake, this dish captures the essence of spring with its zesty and fragrant profile, making it a show-stopper for your holiday table.

Ingredients:

• 4 salmon fillets
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 2 garlic cloves, minced
• 2 tbsp fresh dill, chopped
• 1 tbsp parsley, chopped
• Salt and black pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking tray with parchment paper.
2. In a small bowl, mix olive oil, lemon juice, lemon zest, minced garlic, dill, parsley, salt, and pepper.
3. Place the salmon fillets on the prepared tray and brush the lemon-herb mixture generously over each fillet.
4. Bake for 12-15 minutes or until the salmon is flaky and cooked through.
5. Serve warm with a side of roasted vegetables or a fresh salad.

The Lemon Herb Baked Salmon is a beautifully balanced dish that embodies the elegance of Easter dining. Its vibrant citrus flavors and tender texture will impress your family and guests, while its simplicity ensures you can focus on enjoying the holiday. Pair it with a crisp white wine for an unforgettable meal.

Creamy Smoked Haddock Gratin

Creamy Smoked Haddock Gratin is a comforting dish brimming with rich, smoky flavors that evoke Mary Berry’s quintessential homely cooking. This gratin combines tender smoked haddock with a velvety white sauce, topped with golden breadcrumbs for a satisfying crunch. It’s an excellent centerpiece for an Easter feast, perfect for both adults and children.

Ingredients:

• 500g smoked haddock, skinned and deboned
• 300ml milk
• 1 bay leaf
• 2 tbsp unsalted butter
• 2 tbsp plain flour
• 100ml double cream
• 50g grated Parmesan cheese
• 100g breadcrumbs
• 1 tbsp parsley, chopped

Instructions:

1. Preheat the oven to 190°C (375°F). Grease a medium-sized baking dish.
2. Place the smoked haddock in a pan with milk and bay leaf. Poach on low heat for 8-10 minutes. Remove fish and flake into chunks.
3. In a separate pan, melt butter, stir in flour, and cook for 1 minute. Gradually whisk in the poaching milk until smooth. Simmer until thickened, then stir in double cream.
4. Layer the haddock chunks in the baking dish, pour over the sauce, and top with breadcrumbs and Parmesan.
5. Bake for 20-25 minutes or until golden brown. Sprinkle parsley on top before serving.

This Creamy Smoked Haddock Gratin is an Easter classic that offers comfort and luxury in every bite. The rich, creamy sauce and smoky haddock meld beautifully, while the crispy breadcrumb topping adds an irresistible texture. Serve it with steamed greens or crusty bread to complete the meal.

Mustard-Crusted Cod with Spring Vegetables

Mustard-Crusted Cod with Spring Vegetables is a vibrant and nutritious dish inspired by Mary Berry’s focus on seasonal cooking. The sharpness of the mustard crust complements the flaky cod, while fresh spring vegetables add a burst of color and flavor. It’s an ideal choice for an Easter menu that celebrates the renewal of the season.

Ingredients:

• 4 cod fillets
• 2 tbsp Dijon mustard
• 1 tsp whole-grain mustard
• 3 tbsp breadcrumbs
• 2 tbsp olive oil
• 1 tbsp parsley, chopped
• 200g asparagus, trimmed
• 150g baby carrots
• 150g peas
• 1 tbsp butter

Instructions:

1. Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
2. Mix Dijon mustard and whole-grain mustard in a small bowl. Brush over the top of each cod fillet.
3. In another bowl, combine breadcrumbs, olive oil, and parsley. Press this mixture onto the mustard-coated side of the fillets.
4. Arrange the fillets on the baking sheet and bake for 12-15 minutes until golden and flaky.
5. Meanwhile, steam the asparagus, baby carrots, and peas until tender. Toss with butter before serving alongside the cod.

Mustard-Crusted Cod with Spring Vegetables is a stunning dish that highlights the beauty of seasonal produce. Its bold mustard crust and delicate cod create a sophisticated balance, while the vibrant vegetables bring freshness to your Easter table. This recipe is easy to prepare yet elegant enough to impress your guests.

Parmesan-Crusted Trout with Lemon Butter Sauce

This Parmesan-Crusted Trout with Lemon Butter Sauce is a simple yet luxurious dish that brings out the delicate flavors of fresh trout. Mary Berry’s twist on a traditional trout recipe features a crisp, golden Parmesan crust that enhances the fish’s mildness, while the tangy lemon butter sauce provides a luscious finishing touch. It’s an ideal choice for an elegant Easter dinner that doesn’t require hours in the kitchen.

Ingredients:

• 4 trout fillets
• 100g grated Parmesan cheese
• 50g breadcrumbs
• 2 tbsp chopped fresh parsley
• 2 tbsp olive oil
• 50g unsalted butter
• 2 tbsp lemon juice
• 1 tsp lemon zest
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper.
2. Mix the Parmesan cheese, breadcrumbs, and parsley in a shallow bowl. Season the trout fillets with salt and pepper.
3. Press each fillet into the breadcrumb mixture to coat evenly.
4. Heat olive oil in a large skillet over medium heat. Cook the fillets for 2-3 minutes on each side until golden brown. Transfer to the prepared baking tray and bake for 6-8 minutes until fully cooked.
5. In the same skillet, melt butter over low heat. Stir in lemon juice and zest, cooking for 2-3 minutes until the sauce is smooth and fragrant.
6. Serve the trout fillets with the lemon butter sauce drizzled over the top.

This Parmesan-Crusted Trout with Lemon Butter Sauce combines crispy, savory crusts with the delicate texture of trout, creating an unforgettable dish for your Easter meal. The rich lemon butter sauce adds an elegant finishing touch, making it a dish that feels both indulgent and light. Pair it with a refreshing white wine and seasonal vegetables to complete the meal.

Herb-Crusted Sea Bass with Roasted Baby Potatoes

Herb-Crusted Sea Bass with Roasted Baby Potatoes is an Easter favorite that combines tender, flaky sea bass with a flavorful herb crust. Mary Berry’s recipe uses fresh herbs to create a fragrant coating that infuses the fish with aroma and flavor. Paired with crispy roasted baby potatoes, this dish is perfect for a laid-back yet refined Easter lunch or dinner.

Ingredients:

• 4 sea bass fillets, skin on
• 2 tbsp olive oil
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• 2 garlic cloves, minced
• 100g breadcrumbs
• 50g grated Parmesan cheese
• Salt and black pepper, to taste
• 400g baby potatoes, halved
• 1 tbsp olive oil (for potatoes)

Instructions:

1. Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper.
2. Toss the baby potatoes with 1 tbsp olive oil, salt, and pepper. Spread them on a baking tray and roast for 25-30 minutes, or until golden and crispy.
3. For the sea bass, mix the chopped thyme, rosemary, garlic, breadcrumbs, and Parmesan cheese in a bowl. Season the fish with salt and pepper.
4. Heat olive oil in a pan over medium heat. Sear the fish, skin-side down, for 2-3 minutes.
5. Remove the fish from the pan and press the herb mixture onto the flesh side. Transfer to the baking tray with the potatoes and bake for 10-12 minutes until the fish is fully cooked and flaky.
6. Serve the herb-crusted sea bass with the roasted baby potatoes and a drizzle of olive oil.

Herb-Crusted Sea Bass with Roasted Baby Potatoes is a wonderful dish that’s both comforting and sophisticated. The crispy, herb-infused crust adds a burst of flavor to the delicate sea bass, while the roasted potatoes offer a satisfying, rustic side. This dish is a great option for an Easter meal that brings together fresh, seasonal ingredients with ease and elegance.

Baked Cod with Tomato and Olive Sauce

Baked Cod with Tomato and Olive Sauce is a Mediterranean-inspired dish that combines the flaky, mild flavor of cod with the richness of tomatoes and olives. Mary Berry’s take on this dish highlights the bold flavors of Mediterranean cuisine, making it a fantastic choice for an Easter feast. The tomato and olive sauce adds a savory, tangy kick that complements the fish perfectly.

Ingredients:

• 4 cod fillets
• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (400g) chopped tomatoes
• 100g Kalamata olives, pitted and halved
• 1 tbsp capers
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and black pepper, to taste

Instructions:

1. Preheat the oven to 180°C (350°F). Grease a baking dish with a little olive oil.
2. In a pan, heat olive oil over medium heat. Add chopped onion and garlic and sauté for 3-4 minutes until soft.
3. Stir in the chopped tomatoes, olives, capers, oregano, and basil. Simmer for 5 minutes, allowing the sauce to thicken slightly.
4. Season the cod fillets with salt and pepper, then place them in the prepared baking dish. Pour the tomato and olive sauce over the fish.
5. Bake for 15-18 minutes or until the cod is cooked through and flakes easily with a fork.
6. Serve the cod fillets with the tomato and olive sauce spooned over the top, accompanied by steamed vegetables or rice.

Baked Cod with Tomato and Olive Sauce is a vibrant and flavorful dish that brings the Mediterranean to your Easter table. The savory tomato and olive sauce infuses the cod with a delicious richness, while the fish remains tender and flaky. This dish is a perfect balance of lightness and depth, making it a fantastic addition to any Easter celebration. Pair it with a crisp salad or couscous to complete the meal.

Crispy Fish Tacos with Avocado Salsa

Crispy Fish Tacos with Avocado Salsa is a vibrant and light dish that brings a bit of fun to your Easter spread. Inspired by Mary Berry’s love for fresh, seasonal ingredients, this recipe pairs crispy battered fish with a tangy avocado salsa. It’s a playful yet elegant way to serve fish, perfect for a more relaxed Easter gathering, with flavors that everyone will enjoy.

Ingredients:

• 4 white fish fillets (cod, haddock, or pollock)
• 100g plain flour
• 1 tsp paprika
• Salt and pepper, to taste
• 1 egg, beaten
• 100g breadcrumbs
• 2 tbsp vegetable oil (for frying)
• 8 small corn tortillas

For the Avocado Salsa:

• 2 ripe avocados, diced
• 1 small red onion, finely chopped
• 1 small tomato, diced
• 1 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• Salt and pepper, to taste

Instructions:

1. Preheat the vegetable oil in a frying pan over medium heat.
2. In a shallow bowl, mix the flour, paprika, salt, and pepper. Dip each fish fillet into the flour mixture, then the beaten egg, and finally coat with breadcrumbs.
3. Fry the fish fillets for 3-4 minutes on each side, or until golden and crispy. Remove from the pan and set aside to drain on paper towels.
4. While the fish cooks, prepare the avocado salsa by combining the diced avocados, red onion, tomato, cilantro, lime juice, salt, and pepper in a bowl.
5. Warm the corn tortillas in a dry skillet or microwave for 20-30 seconds.
6. To assemble the tacos, place a crispy fish fillet in each tortilla and top with the avocado salsa. Serve immediately.

Crispy Fish Tacos with Avocado Salsa bring a fresh and exciting twist to your Easter celebration. The crunchy, golden fish contrasts perfectly with the creamy avocado salsa, creating a balanced dish that’s both light and satisfying. This recipe is perfect for a more casual Easter meal or as an appetizer for a larger spread, offering vibrant flavors that are sure to be a hit with guests.

Salmon and Asparagus Pâté

Salmon and Asparagus Pâté is an elegant, make-ahead appetizer that is both light and flavorful. Mary Berry’s take on this classic pâté pairs delicate smoked salmon with tender asparagus, creating a creamy, savory spread that works wonderfully on toast or as part of a larger Easter buffet. It’s a great way to start your Easter meal with a refined, yet simple dish that highlights the best of spring produce.

Ingredients:

• 200g smoked salmon, chopped
• 100g fresh asparagus, trimmed and steamed
• 150g cream cheese
• 2 tbsp sour cream
• 1 tbsp lemon juice
• 1 tbsp fresh dill, chopped
• Salt and pepper, to taste
• Fresh crusty bread or crackers, for serving

Instructions:

1. Steam the asparagus until tender, about 4-5 minutes. Let it cool before chopping into small pieces.
2. In a food processor, combine the smoked salmon, chopped asparagus, cream cheese, sour cream, lemon juice, and fresh dill. Blend until smooth and creamy.
3. Taste and season with salt and pepper as needed.
4. Transfer the pâté to a serving bowl and refrigerate for at least 1 hour to allow the flavors to develop.
5. Serve the pâté chilled with fresh crusty bread or crackers.

Salmon and Asparagus Pâté is a sophisticated and light starter that will elevate any Easter gathering. The smoky flavor of the salmon pairs perfectly with the earthy asparagus, while the creamy texture of the pâté makes it a luxurious treat. It’s easy to prepare in advance, ensuring you can spend more time with guests and less time in the kitchen on Easter day.

Baked Halibut with Pesto and Pine Nuts

Baked Halibut with Pesto and Pine Nuts is a gorgeous and flavorful main course, offering an elegant way to serve halibut, a mild and flaky fish. Mary Berry’s version of this dish combines the richness of pesto with the crunch of pine nuts, creating a beautiful, aromatic topping for the fish. This dish is perfect for an Easter dinner, especially when served with fresh vegetables or new potatoes.

Ingredients:

• 4 halibut fillets
• 2 tbsp olive oil
• 4 tbsp basil pesto (store-bought or homemade)
• 50g pine nuts
• Salt and pepper, to taste
• Lemon wedges, for serving

Instructions:

1. Preheat the oven to 180°C (350°F). Grease a baking dish with olive oil.
2. Season the halibut fillets with salt and pepper and place them in the baking dish.
3. Spread 1 tablespoon of pesto on top of each fillet.
4. Sprinkle the pine nuts evenly over the pesto-covered fish.
5. Bake for 15-20 minutes or until the halibut is cooked through and flakes easily with a fork.
6. Serve with lemon wedges for a burst of citrus freshness.

Baked Halibut with Pesto and Pine Nuts is a visually stunning and flavorful dish that will impress your guests this Easter. The fresh, herby pesto complements the mild flavor of the halibut, while the pine nuts add a delightful crunch. This dish is quick to prepare yet feels indulgent, making it a perfect addition to your holiday table. Pair it with roasted new potatoes or a fresh salad to complete the meal.

Herb-Infused Salmon en Papillote

Herb-Infused Salmon en Papillote is a delicate and aromatic way to prepare salmon. Wrapped in parchment paper with fresh herbs, lemon, and vegetables, this method steams the fish to perfection while infusing it with fragrant flavors. This Mary Berry-inspired recipe is both elegant and effortless, making it a perfect choice for Easter when you want something light yet full of flavor. It’s also a great option for a no-mess, stress-free dinner.

Ingredients:

• 4 salmon fillets
• 1 lemon, thinly sliced
• 1 carrot, julienned
• 1 zucchini, julienned
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh dill, chopped
• 2 tbsp olive oil
• Salt and pepper, to taste
• 4 sheets of parchment paper

Instructions:

1. Preheat the oven to 180°C (350°F).
2. Cut 4 large sheets of parchment paper, enough to fold around the salmon and vegetables.
3. Place each salmon fillet in the center of a parchment sheet. Drizzle with olive oil and season with salt and pepper.
4. Arrange a few slices of lemon, carrot, and zucchini on top of each fillet. Sprinkle with fresh parsley and dill.
5. Fold the parchment over the fish to create a sealed packet. Place the packets on a baking tray.
6. Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
7. Carefully open the packets, being cautious of the steam, and serve the salmon with the vegetables and a squeeze of lemon juice.

Herb-Infused Salmon en Papillote is a delightful, light dish that’s perfect for Easter. The parchment-steamed salmon remains incredibly moist and flavorful, while the herbs and vegetables infuse the fish with brightness and freshness. It’s a great option for an elegant Easter dinner, and the beauty of cooking it in parchment paper ensures minimal cleanup—leaving you more time to enjoy your holiday.

Smoked Mackerel and Beetroot Salad

Smoked Mackerel and Beetroot Salad is a flavorful and vibrant dish that combines the smoky richness of mackerel with the earthiness of beetroot. Mary Berry’s recipe highlights the natural flavors of these ingredients, paired with a tangy dressing for a refreshing, healthy, and visually stunning salad. This dish makes a great starter or light main course for Easter, offering a balance of flavors that are both bold and fresh.

Ingredients:

• 200g smoked mackerel fillets
• 2 medium beetroots, roasted and sliced
• 1 handful mixed salad leaves (rocket, spinach, etc.)
• 1 small red onion, thinly sliced
• 1 tbsp capers
• 1 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 tsp Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Flake the smoked mackerel into bite-sized pieces and set aside.
2. In a small bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, salt, and pepper to make a dressing.
3. On a serving platter, arrange the mixed salad leaves, sliced beetroots, and red onion.
4. Scatter the mackerel pieces over the top, followed by the capers.
5. Drizzle the dressing over the salad and toss gently to combine.
6. Serve immediately as a light and refreshing starter or main course.

Smoked Mackerel and Beetroot Salad is an excellent Easter dish that delivers a delightful mix of smoky, tangy, and earthy flavors. The freshness of the salad leaves and the creamy texture of the beetroot perfectly balance the richness of the mackerel. This dish not only looks stunning but is also packed with nutrients, making it an ideal choice for a light Easter meal.

Baked Cod with Garlic and Herb Crust

Baked Cod with Garlic and Herb Crust is a simple yet flavorful dish that turns a humble piece of cod into an impressive and delicious main course for Easter. Mary Berry’s version features a garlic and herb crust that crisps up beautifully in the oven, adding a burst of flavor to the delicate cod. It’s an easy recipe to prepare, yet elegant enough for a special holiday meal.

Ingredients:

• 4 cod fillets
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 100g breadcrumbs
• 50g grated Parmesan cheese
• Salt and pepper, to taste
• Lemon wedges, for serving

Instructions:

1. Preheat the oven to 200°C (400°F).
2. In a small bowl, mix the breadcrumbs, grated Parmesan cheese, minced garlic, chopped parsley, and thyme. Season with salt and pepper.
3. Drizzle olive oil over the cod fillets and place them on a baking tray lined with parchment paper.
4. Press the breadcrumb mixture onto the top of each cod fillet to form a crust.
5. Bake for 12-15 minutes, or until the fish is cooked through and the crust is golden and crispy.
6. Serve with lemon wedges and steamed vegetables or potatoes for a complete meal.

Baked Cod with Garlic and Herb Crust is a delicious and easy way to elevate cod for your Easter table. The crispy, golden crust adds a wonderful texture to the tender fish, while the garlic and herbs bring a fragrant, savory flavor that complements the mildness of the cod. This dish is simple to prepare but has a sophisticated presentation, making it perfect for a festive Easter dinner.

Lemon and Herb Grilled Sea Bass

Lemon and Herb Grilled Sea Bass is a light and refreshing dish that perfectly embodies the essence of spring. The fish is delicately grilled with fresh lemon and a mixture of herbs, offering a beautiful balance of flavor. This dish is a great choice for Easter as it is easy to prepare, yet sophisticated enough to impress your guests. It’s a healthy and flavorful main course that pairs wonderfully with fresh vegetables or a light salad.

Ingredients:

• 4 whole sea bass, cleaned and gutted
• 2 lemons (1 sliced, 1 for juice)
• 2 tbsp olive oil
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the grill or BBQ to medium heat.
2. Rub the sea bass with olive oil, and season with salt and pepper.
3. Stuff the fish with fresh rosemary, thyme, and a few slices of lemon.
4. Place the fish on the grill and cook for about 6-7 minutes per side, or until the fish flakes easily and the skin is crispy.
5. Once cooked, squeeze fresh lemon juice over the fish and garnish with chopped parsley and additional lemon slices.
6. Serve with your favorite side dishes, such as roasted vegetables or a fresh green salad.

Lemon and Herb Grilled Sea Bass is a flavorful and elegant option for Easter. The fresh lemon and herbs infuse the fish with a lovely, zesty aroma, while the grilling process ensures the skin is crispy and the flesh remains tender. It’s a perfect dish for outdoor dining or a lighter Easter meal, and the simplicity of the ingredients makes it an easy choice for a stress-free holiday dinner.

Mussels in Garlic and White Wine Sauce

Mussels in Garlic and White Wine Sauce is a seafood classic that is as simple as it is indulgent. This Mary Berry-inspired recipe combines fresh mussels with a fragrant white wine, garlic, and herb sauce, making it the perfect starter or main for your Easter meal. The tender mussels soak up the flavors of the sauce, creating a dish that is rich in taste but light in texture. Serve it with crusty bread to soak up every last drop of the delicious sauce.

Ingredients:

• 1 kg fresh mussels, cleaned and debearded
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1 shallot, finely chopped
• 1 cup dry white wine
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• Salt and pepper, to taste
• Crusty bread, for serving

Instructions:

1. In a large pot, heat the olive oil over medium heat.
2. Add the garlic and shallot and sauté for 2-3 minutes, until softened and fragrant.
3. Pour in the white wine and bring to a simmer. Add the mussels to the pot and cover with a lid.
4. Cook the mussels for 5-7 minutes, shaking the pot occasionally, until the shells have opened.
5. Discard any mussels that do not open.
6. Sprinkle with fresh parsley and thyme, and season with salt and pepper to taste.
7. Serve immediately with crusty bread on the side to soak up the flavorful sauce.

Mussels in Garlic and White Wine Sauce is a perfect Easter dish that’s both indulgent and light. The mussels are tender and soak up the aromatic flavors of the garlic and white wine sauce, creating a dish that’s bursting with freshness. It’s easy to prepare, making it an excellent choice for a stress-free holiday meal. Pair it with a crisp white wine and serve with fresh bread for a meal that will impress your guests.

Baked Trout with Almond Butter

Baked Trout with Almond Butter is a delicious and simple dish that brings out the best in tender, flaky trout. The almond butter adds richness and a slight nuttiness, perfectly complementing the mild flavor of the fish. This Mary Berry-inspired recipe is perfect for Easter as it is quick to prepare, making it ideal for a leisurely holiday meal. The addition of fresh herbs and almonds creates a sophisticated touch that elevates the dish without overwhelming it.

Ingredients:

• 4 trout fillets
• 100g unsalted butter, softened
• 50g ground almonds
• 1 tbsp fresh lemon juice
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• Salt and pepper, to taste
• Lemon wedges, for serving

Instructions:

1. Preheat the oven to 180°C (350°F).
2. In a small bowl, mix the softened butter with the ground almonds, lemon juice, parsley, dill, salt, and pepper.
3. Place the trout fillets on a baking tray lined with parchment paper.
4. Spread the almond butter mixture evenly over the top of each fillet.
5. Bake in the oven for 12-15 minutes, or until the fish is cooked through and flakes easily.
6. Serve with lemon wedges on the side and your choice of roasted vegetables or steamed potatoes.

Baked Trout with Almond Butter is an elegant and delicious dish that will make your Easter meal special. The rich almond butter complements the lightness of the trout, while the fresh herbs provide a burst of flavor. This dish is simple to prepare, yet sophisticated enough to impress guests. It’s a perfect choice for a delicious, stress-free Easter dinner that highlights the flavors of spring.

Note: More recipes are coming soon!