Rewritten Good Friday Recipes: Cod, Lubina, Salmon

You should not eat meat on Good Friday. It is a custom that is slowly drawing fewer followers, a trend tied to changes in religious practice in North America. Yet there are still people who choose to observe this small sacrifice.

Contrary to some common assumptions, the Bible does not ban meat on Good Friday. The tradition goes back to ancient times and has a simple rationale: Christians remember Jesus’s atonement during Holy Week, a period that includes the fasting practice and the commemoration of Jesus’ passion and death.

Just because meat is avoided does not mean fasting must be the only path. This practice does not relate to the Ramadan fast observed by Muslim believers. There are many meat-free options for this date, including vegetables, fruits, and fish, which remain popular for Good Friday meals.

With that in mind, this collection presents fish-forward recipes featuring cod, salmon, and sea bass that fit well for Good Friday menus.

cream cod

Creamy cod with a Portuguese touch. verified

• Half kilo of salted cod

• Five medium potatoes

• Onion

• half a liter of milk

• 20 grams of wheat flour

• 20 grams of butter

• The first step is to peel the potatoes and slice them as for a potato omelet. Fry them over medium heat until they soften without browning.

• After removing from the stove, blot away excess oil and spread half of the potatoes on a baking tray.

• Then dice the onion and let it cook on low heat.

• Meanwhile, simmer the cod in half a liter of milk for two to three minutes.

• Once this time passes, lift the fish from the milk and sauté briefly with the onions.

• Layer this mixture over the potatoes on the baking sheet. Place the remaining potatoes atop the cod and onion.

• Top with a light bechamel. Melt the butter in a pan, add the flour, and gradually stir in milk until the desired thickness is reached.

• Pour the sauce over the dish, ensuring everything is evenly coated.

• Bake for fifteen minutes at 190 degrees.

Baked Lubina

Lubina in the oven. verified

• One medium sea bass

• Two medium potatoes

• Onion

• three cloves of garlic

• extra virgin olive oil

• It is a simple recipe, but when kept properly it shines. Start by cleaning the sea bass, preparing it with or without the skin.

• Slice the potatoes with their skins into pieces about one centimeter thick.

• Lay parchment on a baking sheet and arrange the two fillets alongside the potatoes.

• In a pan, sauté the onion and garlic until they begin to caramelize.

• Pour this over the fish.

• Bake for about thirty minutes at 160 degrees.

asian salmon

Soy marinated salmon. verified

• a salmon fillet

• A bottle of soy sauce

• lemon

• Ginger

• 250 grams of portobello mushrooms

• three large potatoes

• Parsley

• Garlic

• extra virgin olive oil

• Although it needs a bit of planning, this recipe comes together quickly. Begin by marinating the salmon for at least two hours in a container large enough for the fish. Coat it completely with soy sauce, lime juice, and grated ginger so the flavors soak in fully.

• After two hours, start preparing the sides. Sautéed mushrooms and creamy mashed potatoes create a balanced plate.

• For the mash, boil the potatoes in their skins until tender so the result stays rich and smooth.

• While the potatoes cook, clean and chop the mushrooms. Sauté a few slices of garlic on high heat, then let the mushrooms finish cooking in the residual heat.

• When the potatoes are tender, remove the salmon from the marinade and bake for about 15 minutes to keep it juicy.

• Mash the potatoes with olive oil and chopped parsley to taste for a bright finish.