5 practical, economical and healthy recipes with fish

Fish is a fundamental food on the menu of those who want to have a healthy and nutritious diet. Due to its variety of vitamins, nutrients and minerals, it helps prevent diseases, stimulates the immune system and strengthens memory. In addition, it is the perfect delicacy for anyone looking for a simple and tasty meal, as it is ready in a few minutes and can be combined with different ingredients. Next, check out 5 recipes to enjoy the benefits of this food!

Tuna fritter with ricotta

Ingredients

• 200 g of chopped tuna
• 2 tablespoons chopped parsley
• 1 peeled and chopped onion
• 1 chopped seedless tomato
• 1/2 cup ricotta tea
• 1 egg
• Salt, olive oil and ground black pepper to taste
• breadcrumbs for breading

Method of preparation

In a blender, place the tuna pieces and blend until they are finely chopped. Transfer to a container, add the ricotta, onion, parsley, tomato and egg and mix well. Add the flour and stir until you get a homogeneous consistency. Season with salt and pepper. With the help of a spoon, take some dough and shape it into a ball. Repeat the process with all the dough and set aside. In a skillet, put the olive oil and lead to medium fire to warm up. Gradually add the dumplings to the pan and brown on both sides. Serve immediately.

Fish fillet with zucchini

Ingredients

• 150 g fillet of fish
• Juice of 1/2 lemon
• 1 onion, peeled and cut into rings
• 1 sliced ​​seedless bell pepper
• 1 zucchini, peeled and cut into rounds
• 1 tomato cut into slices
• Salt, parsley, coriander, olive oil and ground black pepper to taste

Method of preparation

In a container, place the fish and season with salt, lemon juice and black pepper. Reserve. In a pan, put the olive oil and lead to medium fire to warm up. Add the onion, bell pepper and brown. Turn off the heat and set aside. Arrange the zucchini in a baking dish, make a layer with the fish and cover with the onion, bell pepper and tomato. Sprinkle with parsley and cilantro and bake in a preheated oven at 180°C for 20 minutes. Serve immediately.

Fish breaded with oats

Ingredients

• 2 fish fillets
• 1 lemon juice
• 2 garlic cloves, peeled and crushed
• 4 tablespoons of oatmeal flour
• Salt and oil to taste

Method of preparation

In a container, place the fish and season with the lemon juice, garlic, olive oil and salt. Let it rest for 20 minutes. Afterwards, drain the water and bread the fish fillets in oatmeal. Grease a baking dish with olive oil, place the fish and place in a preheated oven at medium temperature until golden. Serve immediately.

Baked fish with potatoes

Ingredients

• 1 tilapia, clean and without scales
• 6 potatoes cut in half
• 1 peeled and chopped onion
• 4 garlic cloves, peeled and crushed
• Juice of 4 lemons
• Salt, olive oil and ground black pepper to taste

Method of preparation

In a blender, place the olive oil, garlic, onion, salt, black pepper, lemon juice and beat well. Reserve. In a roasting pan, place the potatoes and place the fish on top of them. Make vertical cuts over the fish and spread the seasoning on the outside and inside of it. Cover with aluminum foil and refrigerate for 2 hours. Afterwards, remove from the fridge and take to the preheated oven at 180°C for 40 minutes. Halfway through the time, carefully remove the aluminum foil and let the fish brown. Serve immediately.

Omelet stuffed with tuna salad

Ingredients

Salad

• 200g finely chopped natural tuna
• 1 peeled and chopped onion
• 5 tablespoons of natural yogurt
• 1 tablespoon chopped parsley
• 1 lemon juice

Omelet

• 6 eggs
• 50 ml of soy milk
• 2 teaspoons of coconut oil
• Salt and ground black pepper to taste

Method of preparation

In a container, place the tuna, onion, parsley, lemon juice and mix well. Add the yogurt and stir to incorporate with the other ingredients. Reserve. In another container, lay the eggs and beat with the help of a fork. Add the milk, salt, black pepper and mix well. Reserve. In a skillet, put the coconut oil and lead to medium fire to warm up. pour the omelet over the pan and turn to brown both sides. Turn off the heat, fill with the tuna salad and serve immediately.