Easter is coming! To celebrate the period, there’s nothing better than enjoying delicious fish. Whether it’s baked, grilled or breaded, there’s no shortage of options with the ingredient to please different palates, especially if you want to combine flavor with practicality. Below is a selection of irresistible recipes with fish, perfect for celebrating Easter with the family. Check it out!
Cod with potatoes and olives
Ingredients
- 4 desalted cod fillets
- 4 potatoes, peeled and sliced
- 1/2 onion, peeled and chopped
- 500 ml of olive oil
- Azeolones and chopped chives to taste
Mode of preparation
On a platter, make a layer of potatoes, cover with the fillets and olives and drizzle with half the olive oil. Bake in a preheated oven at medium temperature until golden brown. Meanwhile, place the spring onions and olive oil in a bowl and mix well. Remove the fish from the oven, drizzle with the mixture and serve.
Breaded fish with tomato sauce
Ingredients
- 800 g of hake fillet
- Juice from 2 lemons
- 1 onion, peeled and chopped
- 1/2 red bell pepper, chopped and seeded
- 1 clove of garlic, peeled and chopped
- 2 cups of tea tomato sauce
- 2 eggs
- Salt and ground pepper to taste
- Wheat flour for breading
- Oil for frying Water
.pepper to taste
Method of preparation
In a bowl, place the fish and season with salt, black pepper and lemon juice. Cover with plastic wrap and leave to rest for 30 minutes. Then coat the fillets in egg and bread them in wheat flour. Set aside. Put the oil in a pan and heat over medium heat. Place the fish in the pan and fry until golden brown. Set aside. In another pan, add the oil and heat over medium heat. Add the onion, garlic and peppers and sauté for 5 minutes. Add the tomato sauce and water and cook until the sauce is tender. Turn off the heat and season with salt and black pepper. Arrange the fish on a platter and cover with the tomato sauce. Serve afterwards.
Spicy dogfish with curd cheese
Ingredients
- 4 dogfish steaks
- 2 tablespoons olive oil
- 1 onion, peeled and grated
- 1/2 cup curd cheese
- 1 cup seeded and chopped tomatoes
- 1 tablespoon chopped parsley
- Juice from 2 lemons
- Salt to taste
- 1/2 cup water
Method of preparation
In a saucepan, add the olive oil and heat over medium heat. Add the onion and brown. Add the tomatoes and parsley and sauté for 3 minutes. Meanwhile, in a bowl, season the fish with salt and lemon juice. Transfer to the pan, add the water, cover and cook until dry. Add the curd cheese and stir to combine. Serve afterwards.
Fish in white sauce with cheese
Ingredients
- 1 kg yellow hake fillethake fillet
- 3 cloves of garlic, peeled and chopped
- Juice of 1 lemon
- 2 cups of wheat flour
- 100 ml of oil
- 20 ml of olive oil
- 3 bananas, peeled and sliced
- 500 ml of white sauce
- 300 g of sliced mozzarella cheese
- Salt and ground pepper to taste
Method of preparation
In a frying pan, add the olive oil and heat over medium heat to brown. Add the bananas and brown. Turn off the heat and set aside. Place the fish in a bowl and season with garlic, lemon juice, salt and black pepper. Set aside. Put the oil in a pan and heat over medium heat. Bread the fillets in wheat flour and fry them in the hot oil until golden brown. Place half the white sauce on a platter, arrange the fish and bananas on top and cover with the rest of the sauce. Top with mozzarella cheese and bake in a preheated oven at medium temperature to brown. Serve afterwards.
Fillet of fish à rolê with peppers
Ingredients
- 200 g sliced mozzarella cheese
- 1 kg fillet of hake
- 1 clove of garlic, peeled and crushed
- 1 peppers, seeded and cut into strips
- 1 yellow bell pepper, seeded and cut into strips
- 1 green bell pepper, seeded and cut into strips
- Juice from 2 lemons
- Salt and ground pepper
.pepper to taste
Method of preparation
In a bowl, place the fish and season with salt, black pepper and lemon juice. Cover with plastic wrap and leave to rest for 30 minutes. Then place the fillets on a flat surface, arrange the cheese and peppers on top, roll up and close with a toothpick. Transfer to a serving dish and bake in a preheated oven at medium temperature for 15 minutes. Serve afterwards.
