Who says fish can’t be festive?

For those bored of the same old thing or if the likes of turkey, ham and beef aren’t for you, here are some festive fish recipes for something a little different this Christmas

Individual salmon en croute

Time: 10-15 minutes

Serves: 4

​What you’ll need

• 4 heaped tbsp crème fraiche
• A handful of fresh dill, finely chopped
• 2 tbsp capers, drained and roughly chopped (optional)
• A large handful of fresh parsley, finely chopped
• 140g frozen peas
• Zest and juice of 1 lemon
• Salt and pepper
• 2 sheets of ready-rolled puff pastry
• 4 skinless salmon fillets
• (approx. 130g each)
• 1 egg, beaten

​Method

• If making ahead to freeze: Put the crème fraiche, dill, capers, parsley, peas and lemon zest and juice into a mixing bowl. Season with salt and pepper and combine.
• Unroll the sheets of puff pastry and cut each sheet into quarters, giving you 8 large rectangles.
• On one sheet, distribute the creamy pea mix between the 4 rectangles, spreading it out but leaving a 2.5cm gap round the sides. Lay a salmon fillet over each filling.
• With the other sheet, use the pastry rectangles to top each salmon fillet and enclose the filing.
• Using a fork, crimp round the edge of each parcel to stick the edges of the pastry together and enclose the filling.
• Brush the top of each parcel with the beaten egg.
• Wrap each parcel up in tin foil, then put them into a large labelled freezer bag and freeze flat.
• To cook from frozen: Preheat the oven to 180°C. Unwrap the frozen croûtes, place them on a lined baking tray, and cook for 45-50 minutes, until golden. Cover with tin foil if browning too quickly.
• To air fry: Preheat the air fryer to 175°C. Unwrap the frozen croûtes, place in the air fryer and cook for 30-35 minutes, flipping them over hallway through until golden.
• If cooking now: Follow the method in the making ahead to freeze section up until the end of step 5.
• Oven: Preheat the oven to 180°C. Place the croûtes on a lined baking tray, and cook for 30-35 minutes, until golden.
• Air fryer: Preheat the air fryer to 175°C. Place the croûtes in the air fryer and cook them for 25 minutes, flipping them over halfway through, until golden.

​The Batch Lady Grab and Cook by Suzanne Mulholland (Ebury Press, £22). Photography by Andrew Hayes-Watkins

Ricky Robinson’s golden turmeric cod with couscous

Time: 25 minutes Serves: 2

What you’ll need

• 2 cod fillets
• 1 tablespoon turmeric powder
• Salt and pepper, to taste
• 15g butter
• 1 tablespoon olive oil
• 75g couscous
• 120ml chicken stock
• ½ red onion, finely chopped
• 75g cherry tomatoes, halved
• 1 spring onion, thinly sliced
• 1 tablespoon fresh coriander, chopped
• Zest of half a lemon
• Salt and pepper, to taste

Method

• Pat the cod fillets dry with paper towels.
• Rub both sides of the fillets with turmeric powder and season with salt and pepper.
• In a large skillet, heat the olive oil over medium heat.
• Add the butter and let it melt until it starts to brown slightly (watch closely to avoid burning).
• Add the turmeric-dusted cod fillets to the skillet.
• Cook for 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork.
• The exact cooking time may vary depending on the thickness of the fillets.
• In a medium bowl, pour hot chicken stock over the couscous, stir, and cover with a lid or plastic wrap.
• Let it sit for 5 minutes, then fluff with a fork.
• Fold in the chopped red onion, cherry tomatoes, spring onion, and coriander.
• Add the lemon zest and season with salt and pepper to taste.

For more, see tantrumsandsaucepans.com