Go Meatless over Lent with these Fish Recipes


Go Meatless over Lent with these Fish Recipes


Many people have the tendency to follow the practice of giving up something for Lent. Whether

you are following the “Fish on Fridays” Lenten diet, looking for more flavourful meals to serve

up or just incorporating fish into your diet to lower your blood pressure or to get omega fatty


But for Catholic tradition Lent includes the ritual of eating fish instead of meat on Fridays during

the 40 days before Easter.

Here are some tasty and easy to follow recipes to carry you through the 40 days and beyond.


Slow cooker Homemade Spanish-Style Sardines


1`/4 cup salt and 2 cups water for Brine Solution

3 lbs. Sardines (mackerel, milkfish or herring)

1 carrot, sliced into florets

Pickles, sliced

4-5 pieces bay leaves

1 cup olive oil

1 T. whole peppercorns

Whole chili

4 T. Soy sauce

1 T. salt


1. Clean and remove head of the sardines.  Wash thoroughly.

2. Combine salt and water. Soak cleaned fish for 30 minutes and drain.

3. Arrange the fish in the slow cooker and add the rest of the ingredients.

4. The amount of oil should be enough to cover the ingredients.

5. Set the slow cooker in the lowest heat. Cook for 4-5 hours until the bones are soft.


Orange-Fennel infused Baked Pompano


4 pieces pompano

2 pieces onion, julienne

1 piece fresh fennel, julienne

2 pieces of fresh orange

1 piece orange

4 cloves garlic

½ cup olive oil

Salt and pepper


1. Remove the guts and gills of the pompano. Make a couple of diagonal slits on

both sides.

2. Wash fish. Rub fish with salt and pepper including the cavities.

3. Pat dry. Arrange the fish in a pan.

4. Combine the rest of the ingredients and squeeze the lemon and orange.

5. Cover the pan with aluminum foil.

6. Bake for 45 minutes at 400 degrees Celsius.

Basa Roulade with Coconut Lemongrass Veloute


1 bag Basa fillet

1 small carrot, batonette

1 red bell pepper, batonette

1 small red onion,batonette

4 stalks celery, batonette

1 piece lemon

Coconut Lemongrass Veloute:

1 can coconut milk

2 T. fresh ginger

2 stalks lemongrass, pounded

2 T. butter

2 T. all-purpose flour

Salt and pepper to taste


1. Cut the fish fillet lengthwise.

2. Sprinkle with salt, pepper and squeeze lemon. Put a few pieces of vegetable

batonettes. Roll and seal with a toothpick.

3. Place in prepared baking dish and dot each roll with butter.

4. Bake in preheated oven for 15-17 minutes until fish flakes.

Veloute Procedure:

1. Sauté onion, garlic and ginger  in butter  until translucent

2. Add the flour. Mix thoroughly.

3. Add the coconut milk and pounded lemongrass stalk.

4. Let it simmer until the right consistency.

5. Adjust seasoning.

6. Strain and set aside.