See how to prepare easy and delicious dishes to surprise the family
With the arrival of Holy Week and Easter, many people are looking for healthy and tasty options to be included in meals, in particular fish based, a centuries -old tradition in various cultures all over the world. Whether in classic preparations or more creative versions, this nourishing food is highlighted at the table during this period, contributing to a balanced diet, rich in lean proteins and Omega 3.
Below, take a look at 7 practical recipes with fish for Easter week!
Salmon in Passione fruit sauce
Ingredients
- 2 fillets of salmon
- 2 Passion fruit pulp
- 2 tablespoons of olive oil
- Rooms and black pepper ground to taste
Methods of preparation
In a container, place the salmon fillets and season with salt, black pepper and passion fruit pulp. Cover and maritime for about 30 minutes. In a pan, put the olive oil and bring over medium heat. Arrange the fillets on the pan and grill each side for 4 minutes. Turn off the heat and set aside. In a pan, place the passion fruit pulp that remains from the marinade and brings over medium heat to cook until reduced and thickened. Turn off the fire and serve the salmon fillets stirred with the passion fruit sauce.
Grilled sardines with lemon and garlic sauce
Ingredients
- 8 fresh and clean sardines
- 2 Lemonger juice
- 4 teeth with peeled and chopped garlic
- 4 tablespoons of olive oil
- Rooms and black pepper ground to taste
Methods of preparation
In a container, put the file sardine and season with salt and black pepper. Cover and maritime for 30 minutes. Then, in the non -stick pan over medium heat, place the sardines and grill each side for 4 minutes. While the sardines grids, in a pan, put the olive oil and bring over medium heat. Add the garlic and brown. Add the lemon juice and cook until it is reduced. Turn off the heat and season the sardines with the sauce. Serve later.
Yard
Ingredients
- 500 g of core fillet
- 500 g of peeled, cooked and wrinkled cassava
- 1 peeled and chopped onion
- 2 peeled and chopped cloves of garlic
- 1 seed -free and chopped tomatoes
- 1/2 red -free red pepper and chopped
- 250 ml of tomato sauce
- 200 ml of coconut milk
- 2 tablespoons of olive oil
- Gets up to taste
Methods of preparation
In a container, put the file Fish fillets and season with salt. In a pan, put the olive oil and bring over medium heat. Add onion and garlic and brown. Add tomatoes and peppers and brown for a few minutes. Add the fish and cook for 5 minutes. Finally, put the tomato sauce and coconut milk and mix. Season with salt and cook for another 10 minutes.
In a refractory, create a layer with half of the crumpled cassoca, put the fish braised above and cover the rest of the cassava. Bake in a preheated oven at medium temperature for 20 minutes. Serve later.
Cod in Lagareiro
Ingredients
- 1 kg of cod desalted and inside
- 1 kg of potatoes
- 6 peeled and integral cloves of garlic
- Coarse salt and olive oil to taste
- Cooking water
Methods of preparation
In a pan, put the potato, cover with water and bring over medium heat to cook until it is soft. Turn off the heat, drain the water and arrange the potato in a pan. Add the cod, season with olive oil and sprinkle with coarse salt. Bake in a preheated oven at medium temperature for 30 minutes.
In the meantime, in a pan, put the olive oil and bring over medium heat. Add the cloves of garlic and brown. Turn off the heat and remove the cod and potato of the oven. Before serving, place the golden garlic cloves with olive oil at the top and have fun.
Tilapia grilled with herbs and Parmesan crust
Ingredients
- 4 fillets of Tilapia
- 1 lemon juice
- 2 tablespoons of olive oil
- 1 clove of peeled and chopped garlic
- 1/2 cup of grated Parmesan
- 1/4 cup of breadcrumbs
- 2 tablespoons of chopped parsley
- 1 teaspoon of dry thyme
- Rooms and black pepper ground to taste
- Olive oil to gain weight
Methods of preparation
In a container, put the lemon juice, olive oil and garlic and mix. Reserve. In another container, place the grated Parmesan, breadcrumbs, parsley, thyme, salt and black pepper and mix to incorporate. Afterwards, dip any fillet of Tilapia In the liquid mixture – ensuring that they are well covered – and they pass the mixture with Parmesan, slightly pressing the crust to attack. Put them in a pan greased with olive oil and cook at medium temperature for 15 minutes. Serve later.
Bass ceviche
Ingredients
- 400 g of bass marine fillets in cubes
- 4 juice lemon
- 1/2 peeled and sliced ​​onion
- 1 seed -free and chopped tomatoes
- 1 semi -free and chopped finger pepper
- 2 tablespoons of chopped parsley
- Salt and olive oil to taste
Methods of preparation
In a glass container, put the fish and lemon juice and mix. Cover and refrigerate for 1 hour, until the fish is “cooked” by lemon, acquiring a white and opaque coloring. Then remove from the refrigerator and add the onion, tomato, finger pepper and parsley and mix to incorporate. Season with salt and olive oil. Serve later.
Cleaner and white sauce lasagna lasagna
Ingredients
- 1 kg of boiled and chopped core fillet
- 300 g of cheese Sliced ​​mozzarella
- 500 g of mass of pre-cotte lasagna
- 4 tablespoons of wheat flour
- 1.2 l of milk
- 2 tablespoons of butter
- 500 g of sour cream
- Rooms and black pepper ground to taste
- Olive oil to gain weight
Methods of preparation
In a container, place the fish and the season with salt and black pepper. Reserve. In a pan, put the butter and bring over medium heat. Add the flour and mix until a pasta is obtained. Add the milk and mix until it thickens. Add the cream and mix to incorporate. Turn off the heat and season with salt and black pepper. Reserve.
Grease a refractory with olive oil and arrange the fish. Cover with lasagna dough and make a layer with mozzarella. Arrange the white sauce on the cheese and repeat the process until it fills the entire container, finishing with the cheese. Bake in a preheated oven at medium temperature for gratin. Serve later.
Source: Terra
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.
