5 fish recipes for Good Friday

During Good Friday, Christians have the custom of not eating red meat. Religious tradition is part of the celebration that symbolizes the passion, death and resurrection of Jesus Christ who, according to the Bible, died on this day. That’s why we’ve separated 5 delicious fish recipes for you to keep practicing and vary the menu!

Fish stew

Ingredients

• 4 posts of fish
• 2 chopped tomatoes
• 6 garlic cloves, peeled and crushed
• 4 tablespoons of olive oil
• 2 peeled and chopped onions
• 1 red bell pepper, seeded and sliced
• 50 ml palm oil
• 100 ml of coconut milk
• Salt, ground black pepper and chopped coriander to taste

Method of preparation

In a pan, put the olive oil and lead to medium fire to warm up. Add the garlic and onion and brown. Add the tomatoes and fish and mix well. Add the bell pepper slices and season with salt and black pepper. Cover the pan and sauté for 30 minutes. Finally, add the palm oil, coconut milk and coriander and cook for another 5 minutes. Serve immediately.

Parmigiana tilapia fillet

Ingredients

Fish

• 800 g tilapia fillet
• Juice of 1 lemon
• 3 tea cups of wheat flour
• 3 cups of breadcrumbs
• 3 beaten eggs
• 1 cup of grated mozzarella tea
• Salt, olive oil and ground black pepper to taste

Sauce

• 1 peeled and chopped onion
• 1 clove of garlic, peeled and crushed
• 2 cups of tea Tomato Sauce
• Salt, olive oil, parsley, chives and ground black pepper to taste

Method of preparation

Fish

In a container, place the fish fillets and season with lemon juice, salt and black pepper. Mix well and let rest for 20 minutes. In three different containers, place the wheat flour, beaten eggs and breadcrumbs. Pass the fillets in the wheat flour, in the egg and, lastly, in the breadcrumbs. In a pan, put the olive oil and lead to medium fire to warm up. Using a slotted spoon, fry the fillets until golden brown. Reserve.

Sauce

In a pan, put the olive oil and lead to medium fire to warm up. Add the onion and garlic and brown. Add the tomato sauce and sauté for 5 minutes. Season with salt, black pepper, chives and parsley and mix well. Afterwards, transfer the fillets to a baking dish, pour the sauce over them and sprinkle with the mozzarella cheese. Place in a preheated oven at 180°C until the cheese melts. Serve immediately.

Fish gratin with potatoes

Ingredients

• 600 g hake fillet in pieces
• 500 g of potatoes peeled and cut into cubes
• 200 g sliced ​​Paris mushrooms
• 35 g wheat flour
• 35 g of butter
• 500 ml milk
• 1 cup of grated cheese
• Salt, pepper and nutmeg to taste
• water for cooking
• olive oil for greasing

Method of preparation

In a pan, place the potatoes, cover with water and cook over medium heat for 10 minutes. Run the water, wait to cool down and transfer the potatoes to a greased roast with olive oil. Arrange the fish pieces and mushrooms over the potatoes. Reserve.

In a pan, put the butter and lead to medium fire until it melts. Add the wheat flour and mix well. Gradually add the milk until it thickens. Season with salt, pepper and nutmeg and turn off the heat. Pour the sauce over the fish and sprinkle with grated cheese. Take to preheated oven at 180°C for 40 minutes. Serve immediately.

Fried fish

Ingredients

• 1 1/2 kg of hake fillet
• 2 garlic cloves, peeled and crushed
• 1 lemon juice
• 1 teacup of wheat flour
• 1 cup of tea Corn meal
• 1 tablespoon of corn starch
• Salt and ground black pepper
• sunflower oil for frying

Method of preparation

In a container, place the fish and season with garlic, salt, lemon juice and black pepper. Mix well and let rest for 30 minutes. In a container, place the wheat flour, corn starch and cornmeal and stir to incorporate. Reserve. In a pan, put the oil and lead to medium fire to warm up. Coat the fish fillets in flour and, using a slotted spoon, place them in the pan to fry. Afterwards, place on a container with a paper towel to remove excess oil. Serve immediately.

pirão

Ingredients

• 1 fish head
• 6 tablespoons of palm oil
• 2 peeled and chopped onions
• 4 garlic cloves, peeled and minced
• 2 chopped peeled tomatoes
• 2 tablespoons of paprika
• 2 l of water
• 250 g of flour cassava
• Salt, ground black pepper and chopped parsley to taste

Method of preparation

In a pan, place all the ingredients, except the cassava flour and the spices. Take to medium fire to cook for 45 minutes. After, turn off the fire, wait to cool down and pass the broth over a sieve. Dispose of the broth again over the pan and take medium fire. Gradually add the cassava flour and stir until thickened. Turn off the fire, season with salt, kingdom pepper and green smell. Mix to incorporate with the other ingredients. Serve immediately.