You shouldn’t eat meat on Good Friday. It is a tradition that is slowly gaining fewer followers, which is largely explained by the decline in the number of faithful Catholics in recent years. But there are still those who want to make this small sacrifice.
Contrary to what many people believe, the truth is that nowhere in the Bible does it state that meat should not be eaten on Good Friday. However, this ritual dates back to ancient times and has a simple explanation: Christians, Remember the atonement of JesusFasting in the desert for 40 days. It is no coincidence that it coincides with Holy Week, the commemoration of Jesus’ passion and death.
However, just because you can’t eat meat doesn’t mean you have to fast. For example, it has nothing to do with the Ramadan fast that Muslim believers keep. And there are countless alternatives for chicken, meat, fish or lamb to eat on this date: vegetables, fruits and fish They are the most in demand, how could it be otherwise?
Therefore, here we collect fly recipes with cod, salmon and sea bass perfect for this Good Friday.
cream cod
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Half kilo of salted cod
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Five medium potatoes
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Onion
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half a liter of milk
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20 grams of wheat flour
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20 grams of butter
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The first step is to peel the potatoes and cut them into slices similar to what we do to make a potato omelet. Then you need to fry over medium heat so that they become soft, but not brown.
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After removing it from the stove, remove the excess oil with absorbent paper and place half of it on a baking tray.
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Then you should chop the onion and leave it to cook on low heat.
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Meanwhile, you need to cook the cod in half a liter of milk for two to three minutes.
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After this time has elapsed, remove the fish from the milk and sauté for a few minutes with the onions.
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This mixture should be placed on the baking sheet over the potatoes. Place the other half of the potatoes on top of the cod and onion.
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This will be covered with a light bechamel. To do this, put the butter to melt in the pan, and in it you need to fry the flour. Add the milk until you get the texture you want.
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Pour the mixture over it, making sure everything is completely wet.
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Bake for fifteen minutes at 190 degrees.
Baked Lubina
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One medium perch
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Two medium potatoes
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Onion
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three cloves of garlic
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extra virgin olive oil
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It’s one of the simplest recipes, but if it manages to stay right, it’s unbeatable. The first job is to clean the sea bass, which should be prepared with and without skin.
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Then you need to cut the potatoes with their skins into slices of about one centimeter.
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Take a baking sheet, cover it with parchment paper and lay out the two fish fillets. Then arrange the potatoes around it.
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In a pan, fry the onion and garlic until they first caramelize.
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Once this point is reached, pour it over the fish.
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Bake for about half an hour at 160 degrees.
asian salmon
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a salmon fillet
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A bottle of soy sauce
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lemon
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Ginger
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250 grams of portobello mushrooms
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three big potatoes
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Parsley
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Garlic
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extra virgin olive oil
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Although it is a recipe without a long preparation time, the first step needs to be done at least two hours before turning on the stove. To do this, you should place the salmon in a container suitable for its size as much as possible. You should then completely coat it with soy sauce, lime juice, and grated ginger. It is important that the fish is completely impregnated with the mixture.
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After two hours, it’s time to start preparing the side dishes. These will be sautéed mushrooms and creamy mashed potatoes.
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The first thing to start with is the mashed potatoes. For this you have to cook the potatoes whole and in their skins so that they are not watery and the result will be super creamy.
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After entering the fire, you need to clean and chop the mushrooms. Once ready, sauté a few slices of garlic over high heat. When the mushrooms are ready, leave them in the pan covered with the remaining heat.
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When the potatoes are tender (you have to poke them with a knife to check), it’s time to remove the salmon from the soy, lime, and ginger mixture and place it in the oven. 15 minutes will be more than enough to make it juicy.
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The last thing is to make mashed potatoes. To do this, you need to mash the tubers with a fork and add olive oil and parsley to taste.