Recipes to replace Cod for Easter lunch

If the COD is above the budget or has become nauseating in traditional recipes, an alternative is to invest in other fish for Easter lunch. Replacing cod is not difficultBecause there are options for fish and seafarers as.

To help you choose the best recipe for your family, we brought 7 delicious suggestions that must play the role of the main course without any damage. Check:

Moquacious cation

Time: 45min

Performance: 6 portions

Difficulty: easy

Ingredients:

• 1.5 kg of cations in the posts
• Salt, black pepper and chopped coriander to taste
• 1 lemon juice
• 6 tablespoons of palm oil
• 2 onions in slices l 6 cloves of sliced ​​garlic
• 4 sliced ​​tomatoes
• 1 green pepper in slices
• 1 yellow pepper in slices
• 2 glasses of coconut milk (400 ml)
• 1 cup of tomato sauce

Preparation:

1. Season the fish with salt, pepper and lemon.
2. In a large pan, widens half of the palm oil and then creates layers of onion, garlic, tomato, peppers and fish.
3. Repeat the process until the ingredients are finished, always consaping of salt.
4. Sprinkle with coconut milk, remaining palm oil and tomato sauce.
5. Sprinkle with coriander, cover and cook over low heat for 20 minutes or until the fish is cooked.
6. Serve later.

Tuna cod

Time: 40 minutes

Performance: 5 portions

Difficulty: easy

Ingredients:

• 500 g of sliced ​​potatoes
• Salt and chopped smell to taste
• 2 cans of drennaded solid tuna
• Olive oil to gain weight and water
• 1 onion in slices
• 1 red peppers in stripes
• 1 green pepper in strips
• 100 g of cod
• 100 g of black olive

Preparation:

1. Cook the potato in boiling water and salt until al dente.
2. Drain and mix with the tuna and the chopped smell.
3. Distribute in a refractory one medium and arrange the onion, peppers, cods and olives at the top.
4. Sprinkle with olive oil and sprinkle with salt.
5. Cover with an aluminum sheet and then cook, preheated, for 25 minutes or until gratin.
6. Remove and serve then.

Clear corn with prawn sauce

Time: 1h

Performance: 4 portions

Difficulty: easy

Ingredients:

• 1 cube of vegetable broth
• 3 tablespoons of water
• 1/2 cup of lemon juice
• Gets up to taste
• 1 kg of core fillet
• 2 tablespoons of oil
• 1 tablespoon of chopped garlic
• 1 chopped onion
• 1 bay leaf
• 2 cups (tea) of small peeled prawns
• 2 cups of ready tomato sauce
• 3 tablespoons of chopped parsley
• Wheat flour to be sprinkled
• Fry

Preparation:

1. Dissolve the vegetable broth in hot water and mix with lemon juice.
2. Sprinkle the salt in the fillets and take a bowl.
3. Put the broth with lemon, already cold, and leave to rest for 15 minutes.
4. In the meantime, in a pan, heat the oil and fry the garlic, onion and bay leaf.
5. Add the prawns and then brown until it winds well.
6. Put the tomato sauce and then boil the salt, turn off and add the parsley.
7. Drain the fillets and sprinkle the wheat flour, tightening slightly with your hands.
8. In a heated and low oil pan, fry the core fillets.
9. Put the prawn sauce, the fish and sprinkle the parsley.
10. Then serve accompanied by white rice.

Salmon carving

Time: 30 minutes

Performance: 5 portions

Difficulty: easy

Ingredients:

• 1 type type package (500g)
• Salt and black pepper to taste
• 4 tablespoons of olive oil
• 4 wedges of chopped garlic
• 2 tablespoons of butter
• 1 and 1/2 cup (tea) of salmon cooked in chips
• 4 tablespoons of chopped fresh basil

Preparation:

1. Cook the pasta in boiling water with rooms for the time indicated on the package or until al dente.
2. Drain, set aside 1/2 cup of cooking and pasta water.
3. In the meantime, heat a pan with the olive oil over medium heat and brown the garlic.
4. Add butter, salmon, basil and then season with salt and pepper.
5. Mix with the pasta and gradually with reserved water.
6. Put a plate and then serve.

Flooded crowded

Time: 1h

Performance: 4 portions

Difficulty: easy

Ingredients:

• 4 large fillets of sole or take
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1 chopped garlic tooth

Filling

• 1 cup of green smell
• 1/2 ricotta cup (stunned with a fork)
• 2 tablespoons of mayonnaise

White sauce

• 2 tablespoons of butter
• 2 tablespoons of wheat flour
• 2 cups of milk
• Nutmeg, black pepper and salt to taste
• 1 cup of Cagliata (200g)
• 1/2 cup (tea) grated Parmesan

Preparation:

1. Season the fillets with salt, black pepper and garlic.
2. Mix the ingredients of the filling.
3. Put 1/4 of the filling above each fillet, wrap and close with a toothpick.
4. Arrange in a small refractory of 29 cm x 17 cm and set aside.
5. In the meantime, for the sauce, in a pan over medium heat, heat the butter, add flour, milk, nutmeg, salt and black pepper and mix until it thickens.
6. Cover the fillets with the white sauce and then cook, preheated, for 20 minutes.
7. Distribute the curd and the grated Parmesan and cook for another 10 minutes or until the surface is golden.
8. Remove and serve then.

Tilapia hidden in the layers

Time: 50 minutes

Performance: 6 portions

Difficulty: easy

Ingredients:

• 6 fillets of Tilapia
• 1 lemon juice
• 2 wedges of chopped garlic
• Salt and black pepper to taste
• Olive oil to gain weight and water
• 6 sliced ​​tomatoes
• 3 onions in slices
• 2 yellow sliced ​​peppers
• 100 g of grated Parmesan

Puree

• 800 g of cooked and crushed potatoes
• 2 tablespoons of butter
• 1 box of sour bread (200g)
• Gets up to taste

Preparation:

1. Season the fish with juice, garlic, salt and pepper.
2. In a greased refractory vehicle, it creates a layer with half of the tomato, onion and peppers sprinkled with salt and pepper.
3. Create a layer with tempered fish and cover with another layer of temperate vegetables.
4. Sprinkle with olive oil, cover with an aluminum sheet and cook, preheated, for 20 minutes.
5. Bring the ingredients of the puree over medium heat, mixing up to Crema.
6. Remove the fish from the oven, cover with the puree and sprinkle with Parmesan.
7. Back to the oven for 10 minutes or until grat.
8. Remove and serve then.

Palma’s heart

Time: 1h

Performance: 6 portions

Difficulty: easy

Ingredients:

• 2 tablespoons of butter
• 4 tablespoons of grated onion
• 1 tablespoon of wheat flour
• 1 and 1/2 cup of milk
• 1 chopped and drained palm glass (300 g)
• Salt, black pepper and chopped parsley to taste
• 1/2 cup of grated mozzarella
• 1 package of fresh fresh lasagne (500 g)
• Grated Parmesan to taste

Sauce

• 2 tablespoons of oil
• 1/2 chopped onion
• 1 and 1/2 tomato sauce can
• 1 can of sour cream
• Salt and black pepper to taste

Preparation:

1. Heat a pan with the butter and brown the onion for 2 minutes.
2. Add the flour and fry for 2 minutes, mixing.
3. Add the milk, mixing gradually until it thickens.
4. Add the palm, salt and pepper and then cook for another 3 minutes.
5. Remove from the heat and mix parsley and mozzarella.
6. Divide the filling on the lasagna paste and wrap like rolls.
7. Arrange the Cannelone, side by side, in a refractory.
8. In the meantime, for the sauce, heat a pan with the oil and brown the onion for 3 minutes.
9. Pour the tomato sauce and cook for 5 minutes.
10. Add the cream, season with salt and pepper and pour into the refractory on the canneloni.
11. Cover with an aluminum sheet and cook, preheated, for 30 minutes.
12. Remove the paper, sprinkle with Parmesan and cook for another 10 minutes.
13. Remove and serve then.

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.