The Feast of the Seven Fishes has a long-standing heritage impact. Traditionally, each of the seven courses offers a delicate dish from the sea. The main course can be a prized whole fish with “a pocket” cut into the top side to the fish, such as a large flounder. To make this, utilize a large sheet pan with an edge of at least 1”. Cover the pan with parchment paper; then place the fish. With the fish scales removed, fill the pocket cut into the fish with thyme leaves (not the stems), chopped basil and thin lemon slices with the seeds removed. In a large measuring cup melt 1 stick of butter and mix in 1 cup of creamed sherry. Stir well and pour this onto the prepared fish. Once poured onto the fish. Lightly salt the fish. Let this marinate on the fish for about 15 minutes before cooking. Broil or bake the fish until thoroughly cooked. To serve, plate the fish onto a large platter. A sauce to accompany the fish is always appreciated, such as lemon butter sauce. The main fish course should always be eaten with proper fish forks and fish knives. Merry Christmas! © Kelly McBride Loft