Fish recipes: 4 ideas for anyone by default!

Lightness and versatility are two characteristics of fish, yielding sensational fish recipes with various types of preparations, here you can find out!

O fish offers the opportunity to enjoy delicious recipes! For example, during Lent it is the time to have recipes on hand, where you can be creative with these dishes and bring more flavor.

After all, there are several ways that can be good news, showing that fish can be innovative in its preparations!

So, for those who love this ingredient, read this post and discover our fish recipes, full of flavor and practicality separated especially for you!

1 – SALMON WITH MUSTARD AND HONEY SAUCE: ONE OF THE FISH RECIPES READY IN 15 MIN

Ingredients:

• Dijon mustard – 1 cup
• Honey soup – 2 spoons
• Water – 1 tablespoon
• Vinegar – 1 tablespoon
• Mustard powder – 1 teaspoon
• Ground garlic – 1 teaspoon

Method of preparation:

1. First of all, mix all the ingredients well and spread a small amount all over the salmon fillet, approximately 3 tablespoons) that is on a platter.
2. Then, place the fish in the oven for about 15 minutes.
3. Finally, use the remaining sauce, adding a small portion of finely chopped rosemary and a pinch of salt. As soon as the fish is ready, you can serve the steaks on your plate, adding sauce to the surface of each fillet.

2 – PORTUGUESE COD

Ingredients:

• Cod – 1 kg
• Peppers – 3 units
• Tomatoes – 5 units (without skin and sliced)
• Onions – 3 units
• Potatoes – 10 units
• Palm hearts – 6 units
• Large black olives – 200 g
• Dried oregano – 1 tablespoon
• Olive oil to taste

Method of preparation:

1. Start by removing all the skin from your cod leaving it to soak in water for at least 24 hours in the refrigerator, replacing the water about 4 times;
2. Once the time has passed, add water to a large pan and add the already cut cod to the slices. Then let it cook on the fire and take out the fish when the water starts to boil.
3. Together, add the potatoes to cook until they are softened and cut into coarse slices.
4. As soon as you peel the onions, remove all the seeds from the peppers, cutting the other vegetables into slightly coarse slices.
5. Then add olive oil to a refractory and leave it in the oven. Then, assemble layers using all the ingredients (cod, potatoes, peppers, hearts of palm, tomatoes and onions).
6. Leave it drizzled in olive oil, sprinkling the oregano on top and scattering the olives.
7. After baking in a medium oven at 180°C for 30 minutes, turn off the oven and serve!

3 – OVEN SOLE FILLET

Ingredients:

• Sole fillet – ½ kg
• Salt – ½ teaspoon
• Mayonnaise – 1 cup
• Heart of palm sticks – 2 units (cut into medium slices)
• Chopped parsley – 2 teaspoons
• Breadcrumbs – 3 tablespoons
• Large tomato – 1 unit (seedless and finely chopped)
• Breadcrumbs to taste

Method of preparation:

1. To start, leave your oven preheated to an average temperature of 180°C. then spread mayonnaise and breadcrumbs to leave everything greased and sprinkled in a smaller dish and set aside.
2. In a medium container, add the fillet, salt and half the portion of mayonnaise and incorporate it and then leave it divided into two quantities equally.
3. Soon after, in the deep part of the dish that I had already reserved, creating a layer with one of these portions of fillet.
4. Then, add the heart of palm on top and sprinkle the parsley, and distribute the remaining mayonnaise to cover the remaining fillets.
5. Now sprinkle the breadcrumbs and leave it spread along with the tomato. Finally, just put it in the oven for 20 minutes, or until it browns, making it ready!

4 – FISH MASSADA

Ingredients:

• Maruca – 700 g
• Water – 1.5 l
• Salt – 1 dessert spoon
• Shrimp – 500 g
• Tomato – 200 g
• Garlic – 5 cloves
• Extra virgin olive oil
• Chopped onion – 150 g
• Sliced leek – 100 g
• Carrot -200 g
• Laurel – 1 leaf
• Macaroni dough – 250 g
• Coriander to taste

Method of preparation:

1. Start by placing the fish in the pan and leave it covered using around 1 and a half liters of water, then mix with salt and bring to the boil.
2. After boiling for 10 minutes, remove the fish using a slotted spoon. Then add the shrimp shells and heads to the broth in which the fish is cooking and wait for it to boil.
3. Then leave them all peeled and take the garlic to chop, removing the skin from the carrots and leaving them in slices.
4. Then, in a pan, use the olive oil to sauté the already chopped garlic cloves and, as soon as they start to brown, the leek and the chopped onion and wait for it to cook until these vegetables become softer.
5. Then add the carrot slices, the tomato with the bay leaf, leave covered to cook over low heat so the tomatoes soften.
6. With the shrimp shells and heads crushed, strain their broth, pour it over the stew and as soon as it boils, add the pasta, cover the pan and let it cook until al dente.
7. To clean the fish, remove the skin and bones and break it into large pieces. Then incorporate the fish and coriander into the pasta and serve immediately.

These were our  fish recipe  which may be accompanied by sauce, salads and appetizer that enhance the entire dish, resulting in delicious combinations with aroma and a fine touch, as well as being practical, enjoy.