4 cooked fish proposals for your Easter lunch

Lent is a classic season in which, traditionally, people choose to eat fish. So, nothing better than getting ready Quick and easy baked fish recipes I stop by for lunch as a family! But, above all, choosing delicious recipes is the first step in organizing a special Easter lunch.

Just thinking about the menu makes your mouth water and you want to prepare different tasty dishes. And there’s something for all tastes, see? Both for those who love and do not give up cod, and for those who prefer another type of fish.

Check out 4 delicious ways to make mouth-watering boiled fish! Choose your favorite and throw it out in the kitchen.

Fish cooked in coconut milk

Fish cooked in coconut milk – Photo: Alfredo Franco

Time: 30 minutes

Performance: 6 portions

Difficulty: easy

Ingredients:

• 6 pieces of dogfish or sea bass
• Salt and white pepper to taste
• 2 tablespoons of olive oil
• 2 onion rings
• 4 sliced ​​tomatoes
• 1/2 sliced ​​green pepper
• 1/2 sliced ​​red pepper
• 1/2 yellow pepper sliced
• 1 glass of light coconut milk (200 ml)
• 1/2 cup (tea) fresh herbs (parsley, coriander and marjoram)

Method of preparation:

1. Season the slices with salt and pepper.
2. Heat a pan over low heat with the olive oil and layer the onions, tomatoes, peppers and fish in it.
3. Drizzle with coconut milk and herbs and cook over low heat for 15 minutes or until vegetables and fish are cooked through. Serve.

Dogfish moqueca with peppers

Dogfish moqueca with peppers is also a great option for cooked fish – Photo: André Fortes

Time: 30 minutes

Performance: 6 portions

Difficulty: easy

Ingredients:

• 6 dogfish stakes
• Juice of 2 lemons
• Salt and pepper sauce to taste
• 3 tablespoons of oil
• 1 diced onion
• 3 minced garlic cloves
• 1 diced green pepper
• 1 diced yellow pepper
• 3 diced skinless and seedless tomatoes
• 2 tablespoons of chopped coriander
• 3 tablespoons of chopped parsley
• 2 tablespoons of palm oil

Method of preparation:

1. Season the fish with half the lemon juice and salt.
2. In a skillet, preferably terracotta, over medium heat, heat the oil and sauté the onion and garlic for 3 minutes or until wilted.
3. Add the peppers, tomato and sauté for 5 minutes, stirring occasionally.
4. Season with salt and arrange the steaks in the pan covering them with the stew.
5. Drizzle with the remaining lemon juice and coconut milk.
6. Cover the pan and cook over low heat for 10 minutes.
7. Remove from heat, sprinkle with coriander, green smelt and add palm oil.
8. Serve, if desired, with coconut rice and palm oil farofa.

Cod with pink sauce and mushrooms

Cod with pink sauce and mushrooms – Photo: Stela Handa

Time: 30min (+30min rest)

Performance: 6

Difficulty: easy

Ingredients:

• 6 desalted cod fillets (about 800 g)
• 4 tablespoons of olive oil
• 2 crushed garlic cloves
• 1 teaspoon(s) of lemon zest
• salt to taste

Sauce

• 1 cup mushrooms (sliced)
• 1 can of tomato sauce
• 3 tablespoons of ketchup
• 1 teaspoon(s) dried fine herbs
• salt to taste
• 1 box of cream

Method of preparation:

1. Season the steaks with the olive oil, garlic, lemon zest and salt and leave to rest for 30 minutes.
2. Heat a pan with the grill and brown the fillets, a little at a time, on both sides for 4 minutes on each side, without stirring.
3. Put it on a plate and reserve.
4. For the sauce, bring the mushrooms, tomato sauce, ketchup, herbs, and salt to a boil over medium heat.
5. Remove from the heat, stir in the cream and serve over the steaks.

Fish stew

Stewed fish – Photo: Stela Handa

Time: 30 minutes

Performance: 4 portions

Difficulty: easy

Ingredients:

• 3 sliced ​​potatoes
• 2 tablespoons of oil
• 2 minced garlic cloves
• 3 tablespoons of tomato paste
• 1 sliced ​​onion
• 1 sliced ​​green pepper
• 4 large pieces of dogfish (about 1 kg)
• 2 sliced ​​tomatoes
• 1 cup hot water (tea)
• Salt, chili sauce and chopped parsley to taste

Method of preparation:

1. Cook the potato in boiling salted water for 5 minutes or until al dente and drain.
2. Heat a large, wide skillet with the oil over medium heat and saute the garlic for 2 minutes or until golden brown.
3. Add the tomato paste and fry for another 2 minutes.
4. Add the onion, bell pepper and fry for 2 minutes.
5. Add the potato, fish, tomato, water, salt, pepper, mix and cover.
6. Cook for 10 minutes on low heat.
7. Turn off and let rest for 5 minutes covered.
8. Sprinkle with parsley and serve immediately.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.