Aussie Christmas isn’t complete without beautiful, fresh seafood on the table – and with summer temperatures climbing, fish dishes often beat the traditional roast hands down. Whether you’re feeding a crowd or keeping things simple, Australian seafood delivers flavour, freshness and that effortless coastal holiday feel. From delicate barramundi and zesty lemon myrtle to luxurious salmon and classic prawns, these recipes celebrate the best fish available right here in Australia at Christmas. They’re light, easy to prepare, budget-friendly and absolutely perfect for a warm-weather festive feast.

Here are three Christmas fish dishes that will impress your guests and make your holiday table shine.

Lemon Myrtle & Lime Barramundi with Crispy Skin
Serves: 4
Prep: 10 mins
Cook: 12 mins

Ingredients
4 barramundi fillets (skin on)
1 tsp ground lemon myrtle
Zest of 1 lime
2 tbsp olive oil
Sea salt & cracked pepper
Lime wedges, to serve

Method
Pat the barramundi skin dry with paper towel – this is the secret to crispiness.
Season the flesh with lemon myrtle, lime zest, salt and pepper.
Heat olive oil in a large pan over medium-high heat.
Place the barramundi skin-side down and cook for 4–5 minutes until the skin is golden and crisp.
Flip and cook for another 2–3 minutes until just cooked through.
Serve with lime wedges and a simple green salad.
Perfect for: A light Christmas lunch, especially with a chilled white wine.

Honey, Soy & Ginger Glazed Tasmanian Salmon
Serves: 6
Prep: 10 mins
Cook: 20 mins

Ingredients

1 side of Tasmanian salmon (about 1kg)
¼ cup honey
⅓ cup soy sauce
1 tbsp grated ginger
2 garlic cloves, crushed
1 tbsp sesame oil
Spring onions & sesame seeds, to serve

Method

Preheat oven to 180°C (fan). Line a tray with baking paper.
Mix honey, soy, ginger, garlic and sesame oil.
Place the whole salmon on the tray and pour glaze over the top.
Bake for 18-20 minutes or until the salmon flakes slightly when pressed.
Spoon the pan juices over the fish and garnish with spring onions and sesame seeds.
Perfect for: A show-stopping Christmas centrepiece that looks impressive but takes minimal effort.

Chilled Prawn, Mango & Avocado Summer Salad
Serves: 4–6
Prep: 15 mins
No cooking required

Ingredients

1kg cooked Australian prawns, peeled & deveined
2 ripe mangoes, sliced
1 large avocado, cubed
1 Lebanese cucumber, sliced
1 small red onion, finely sliced
Fresh mint and coriander

Dressing:

3 tbsp lime juice
2 tbsp olive oil
1 tsp honey
Salt & pepper

Method

Arrange prawns, mango, avocado, cucumber and onion on a platter.
Whisk dressing ingredients together.
Drizzle over salad and finish with mint and coriander.
Perfect for: A no-fuss Christmas starter that tastes like summer on a plate.