16 Easy Pescatarian Recipes to Brighten Your Fish Parties

Eating more fish and seafood is honestly a delicious way to mix up meals without meat. If you’re thinking about adding more ocean-inspired dishes to your week, well, you’re in the right spot!

These 16 easy pescatarian recipes are geared for beginners and anyone busy who just wants good, healthy food without spending all night in the kitchen.

From creamy scallops in sage sauce to quick sheet pan shrimp fajitas, these recipes show that pescatarian eating can be both easy and packed with flavor.

Plenty of them are ready in under 30 minutes, which is a lifesaver for weeknight dinners when you just can’t be bothered with anything complicated.

With over 200 million people worldwide following a pescatarian diet, these recipes are meant to please even the pickiest eaters. Even your most carnivorous friends might come back for seconds!

One-Pot Baked Salmon With Veggies

Need a dinner that’s nutritious but doesn’t require much effort? One-pot baked salmon is a solid choice.

This dish brings together tender salmon fillets and colorful veggies, all cooked on a single baking sheet. Just arrange the salmon on one side and your favorite vegetables on the other.

It only needs about 20 minutes in the oven. The flavors come from simple ingredients, olive oil, lemon juice, and a handful of fresh herbs.

If you’ve got food sensitivities, this recipe is easy to make gluten-free and it’s naturally low in FODMAPs. Cleanup is a breeze since everything cooks on one pan.

Try it with zucchini, bell peppers, or baby bok choy for a colorful meal. The veggies roast up nicely while the salmon stays moist and flaky.

Honestly, this is the kind of meal that’s quick enough for a weeknight but looks and tastes impressive enough for guests. People tend to love how healthy and flavorful it is!

Sayadieh (Lebanese Fish and Rice)

Sayadieh is a classic Lebanese rice and fish recipe that’s packed with flavor and surprisingly simple to pull off. The secret is caramelized onions and a mix of warm spices.

You’ll usually see white fish, like sea bass or cod, served over fragrant rice that’s cooked in fish stock. Cumin, cinnamon, and turmeric give the dish its signature taste.

Golden-brown caramelized onions add sweetness and depth, making this dish stand out. Toasted almonds or pine nuts on top bring a bit of crunch.

If you’re tired of the same old fish, this is a great way to mix things up. The combination of tender fish and spiced rice is just so satisfying.

Sayadieh is often finished with a tangy tahini sauce and a green salad. It’s a lovely way to get a taste of Lebanese seafood at home.

Finnish Salmon Soup (Lohikeitto)

Finnish salmon soup is the kind of comfort food that makes cold days feel a little brighter. Creamy, but not heavy, it brings together fresh salmon and potatoes in a gentle broth.

Fresh dill is key, it adds a bright, herbal note that really wakes up the soup. The leeks get sautéed until soft, creating a flavorful base.

This soup is ready in about 30 minutes, which is honestly a win. A slice of rye bread on the side makes it feel extra Finnish.

It’s great for lunch or a lighter dinner. Sometimes, simple really is best.

Nigerian Fish Stew

Nigerian Fish Stew is a spicy West African classic that feels like a hug in a bowl. Tender fish pieces are cooked in a rich, peppery tomato sauce.

It’s a staple in Nigerian homes because it’s both bold and easy to make. Bell peppers, scotch bonnets, and tomatoes bring color and heat.

Nigerian Fish Stew is super flexible; you can use all sorts of fish from tilapia to mackerel, whatever you like or have on hand.

The usual method is to marinate and fry the fish first, then simmer it in the pepper sauce. The aroma is honestly irresistible.

This stew goes well with rice, plantains, or yams. It’s a great choice for family dinners or when you want to impress guests who love big flavors.

Cá Kho Tộ (Vietnamese Caramelized & Braised Fish)

This Vietnamese favorite features fish steaks braised in a savory-sweet caramel sauce. Cá Kho Tộ is usually made with catfish, but any firm white fish will do.

The sauce is rich and amber-colored, with a balance of salty and sweet that’s hard to describe but easy to love. Caramelizing the sugar gives it that unmistakable Vietnamese flavor.

Traditionally, it’s cooked in a clay pot to keep the heat even and the fish tender. Garlic, shallots, and green onions add fragrance, while fish sauce brings that deep umami.

Cá Kho Tộ is served family-style with steamed rice. The sauce is so good you’ll want to spoon it over everything.

Perfect for: Weeknights or special occasions
Skill level: Intermediate
Serving suggestion: Steamed rice and greens

Easy Fish Tacos (Mexican)

Fish tacos are one of those weeknight meals that feel like a treat but come together in just 20 minutes. They’re ideal for when you want something fresh and satisfying but don’t want to fuss.

White fish like tilapia or cod is perfect because it cooks fast and takes on flavors well. Season with chili powder, cumin, and a little salt for that classic taco taste.

These pan-seared fish tacos get a nice crust while staying juicy inside. Serve them on corn tortillas with a crunchy slaw for the best texture combo.

Top with fresh lime, cilantro, and a dollop of creamy sauce. If you’re feeling extra, add some avocado or pico de gallo.

They’re not just delicious, they’re a healthy option too. Lean protein from the fish and lots of veggies from the toppings make it a win all around.

Moroccan Fish Tagine

Moroccan Fish Tagine is a dish that turns dinner into something a bit more exciting. Tender white fish and colorful veggies simmer together in a spiced, fragrant sauce.

Paprika, cumin, ginger, and saffron give the tagine its deep, warm flavor. It’s ready in about 30 minutes, so it’s totally doable on a weeknight.

The fish is braised with tomatoes and vegetables, think potatoes, carrots, bell peppers, and onions. Everything gets soft and flavorful as it cooks.

Serve it over couscous for a meal that’s both filling and balanced. It’s a nice way to bring some international flair to your pescatarian dinners.

This one’s a crowd-pleaser, honestly. No fancy skills required, just good ingredients and a bit of patience.

Marmitako (Basque Tuna Stew, Spanish)

Marmitako is a cozy Basque tuna stew that started out with fishermen in northern Spain. The name comes from “marmita,” the pot they used on fishing boats.

This stew is full of tender tuna, potatoes, peppers, and onions. Everything simmers together in a savory broth until the flavors meld.

Traditionally, it’s made with albacore tuna, but you can use other types if you want. Add the tuna near the end so it stays soft, not tough.

The best part is how simple and hearty it is. The colorful peppers, white potatoes, and pink tuna look great together, too.

It usually takes less than an hour from start to finish. Serve with crusty bread to soak up the broth, and maybe a glass of white wine if you’re feeling fancy.

Classic French Sole Meunière

Sole Meunière is French elegance without the fuss. Delicate sole fillets get turned into a buttery delight with just a few steps.

Lightly flour the fish, then cook it in a hot pan until golden. It cooks fast, great for those nights when you want something special but don’t have all evening.

The sauce is what makes it: brown butter, lemon juice, and a sprinkle of parsley. “Meunière” means “miller’s wife,” a nod to the flour coating.

Serve with steamed veggies or a simple salad. This dish pairs beautifully with a crisp white wine and honestly feels a bit like eating at a fancy restaurant, even if you’re just at home.

Jamaican Jerk Fish

Spice up your dinner with Jamaican Jerk Fish, a bold Caribbean dish that’ll wake up your taste buds. This pescatarian favorite transforms plain fish into something wild with its punchy seasoning blend.

The magic’s in the marinade. Traditional jerk seasoning mixes allspice, thyme, brown sugar, and a handful of spices for a sweet-heat combo that’s honestly hard to beat.

You can use different types of fish here, but firm white fish like snapper is a solid choice. It stands up to the strong flavors and doesn’t fall apart on you.

Cooking’s flexible, too. Grill your jerk fish for that smoky vibe or bake it in the oven if you’re after something easier, either way, you’ll get that crispy outside and juicy inside.

Pair it with rice and beans or maybe a tropical salad. The flavors are so vibrant, you might just feel like you’re on a Jamaican beach for a second.

Teriyaki Salmon (鮭の照り焼き, Japanese)

Teriyaki Salmon is a Japanese classic that’s all about that sweet and savory glaze. The dish goes way back, like, 1600s-Japan back, when this shiny cooking style first showed up.

“Teriyaki” actually describes the technique itself. “Teri” means shine and “yaki” is grilling or pan-frying, so you end up with food that’s got this irresistible glossy finish.

What really makes this dish pop is the teriyaki sauce. It’s usually a mix of soy sauce, mirin, sake, and sugar, and it nails that sweet-savory balance.

Prep is a breeze. Pat the salmon dry, season it, and cook until the outside’s crisp but the inside stays flaky and tender.

Fresh salmon fillets with the skin on work best. The skin keeps things moist and adds a nice bit of texture.

This one comes together in under 20 minutes, so it’s basically made for weeknights. Serve it with steamed rice and maybe a few veggies and you’re all set.

Sweet and Sour Fish (糖醋鱼, Chinese)

Sweet and sour fish is a showstopper Chinese dish, often making an appearance at big celebrations. It’s got crispy fish that gets smothered in a bright, tangy sauce.

In Chinese culture, fish stands for abundance, because the word for “fish” sounds a lot like “surplus.” That’s why sweet and sour fish is a lucky pick for festive tables.

The real magic here is all about contrast. The outside gets wonderfully crispy from shallow-frying, while the inside stays soft and moist.

The sauce is a punchy mix of sweet and tangy, with colorful bell peppers thrown in for crunch and looks. It’s honestly a feast for the eyes and the palate.

Whole fish like snapper or grouper make for a dramatic presentation, but fillets work if you’re after less fuss.

This dish is a real crowd-pleaser, vibrant, bold, and sure to stand out at any pescatarian dinner.

Thai Fish Curry

Need a quick pescatarian meal that still feels special? Thai fish curry might be your answer. It’s ready in about 20 minutes but tastes like you put in way more effort.

Coconut milk gives the sauce a creamy, fragrant base that’s perfect with tender white fish. The flavors hit a sweet spot between spicy, tangy, and just a little sweet.

You can dial the spice up or down by tweaking the curry paste. Most folks use red or green curry paste, depending on what they’re in the mood for.

Fresh veggies, think bell peppers, onions, tomatoes, add color and crunch. A handful of cilantro or Thai basil at the end makes it feel extra fresh.

Serve your Thai fish curry over steamed rice or noodles to soak up all that sauce. It’s filling, tasty, and honestly, pretty good for you too.

Goan Fish Curry (Indian)

Goan Fish Curry is a blast of flavor straight from the coasts of Goa, India. It’s built on a base of coconut milk and spices that give it a unique, aromatic kick.

The real trick is in the balance. Sweet coconut milk plays off the tang from tamarind or kokum, and a bit of chili brings heat without going overboard.

This curry loves a firm white fish, cod, haddock, kingfish, or pomfret all work well. They hold up in the sauce and soak up all those flavors.

• Cod
• Haddock
• Kingfish
• Pomfret

It comes together faster than you’d think, about 20-30 minutes once you’ve got everything out. The color is this gorgeous orange-red, thanks to the mix of spices and chilies.

Serve it with steamed rice for a comforting meal that feels like a little trip to India. Perfect for a weeknight when you want something a bit more exciting but don’t have hours to spare.

Mimi’s Italian Fish Stew

If you’re after a seafood dish that’s pure comfort, Mimi’s Italian Fish Stew is a winner. It’s got that deep, Mediterranean flavor that just warms you up.

This hearty stew brings together tender fish and veggies in a tomatoey broth. It all starts with sautéed anchovies, shallots, leeks, and garlic, pretty much the dream team for flavor.

There’s a mix of seafood that cooks fast in the fragrant broth. Red pepper flakes add a gentle heat that plays nicely with the natural sweetness of the fish.

What really sets this dish apart is its roots; it’s a family recipe, passed down and tweaked over the years. Simple ingredients, big comfort, and honestly, it just feels like home.

It’s a one-pot meal, perfect with a hunk of crusty bread. If you have leftovers, they’ll taste even better the next day, no complaints there.

Greek Fish with Tomatoes and Onions (Psari Plaki)

Psari Plaki is a classic Greek baked fish that really nails those Mediterranean flavors. “Psari” means fish and “plaki” is all about baking it up with veggies.

White fish fillets get baked with a sauce of tomatoes, onions, and garlic. The fish turns out tender and soaks up all those bright flavors.

The seasoning is simple but does the trick. Usually, it’s a mix of:

• Dried oregano
• Sweet paprika
• A hint of cumin
• Fresh lemon juice

The sauce simmers down until thick, then gets poured over the fish before baking. Everything melds together in the oven, easy and so good.

This meal is light but satisfying, and it’s pretty healthy too with all that olive oil and fresh stuff. Makes for a great weeknight dinner.

Serve Psari Plaki with rice or some crusty bread to mop up the sauce. A Greek salad on the side wouldn’t hurt either.

Conclusion

Diving into pescatarian cooking opens up a world of delicious possibilities! These 16 easy recipes show seafood meals can be both simple and impressive.

From quick salmon dishes to creamy scallops, there’s something here for every taste and skill level.

Many of these recipes come together in under 30 minutes. The sheet pan shrimp fajitas are especially handy when you just want a no-fuss meal.

Pescatarian eating can be as flexible as you need it to be. These recipes are a great way to start exploring seafood cooking at home.

Maybe try one per week? Your taste buds, and maybe your health, will probably thank you for it!