Easter is a special moment of renewal, union and celebration at the table – and fish is the great protagonist of this period. Light, tasty and versatile, it combines perfectly with baked dishes that enchant by simplicity and irresistible aroma. In addition, it is ideal for those who want to surprise family and friends with irresistible homemade options.

Next, check out 5 roasted fish recipes for Easter!

Ingredients

Fish

• 2 bass
• 1 lemon juice
• 2 tablespoons olive oil
• 1 peeled and chopped garlic clove
• Salt, ground black pepper and rosemary to taste
• Olive oil

Salad

• 1 cup of green leaves (arugula and spinach)
• 5 creek tomatoes cut in half
• 1/2 peeled and sliced ​​onion
• 1/4 cup sliced ​​black olive tea
• Olive oil, balsamic vinegar, salt, chopped parsley and oregano to taste

Preparation mode

In a container, place the sea bass and season with lemon juice, garlic, salt, black pepper and rosemary. Cover and refrigerate for 30 minutes. Afterwards, arrange the bass on a greased baking sheet with olive oil, drizzle the fish with olive oil and bake in preheated oven at 180 ° C until golden brown. Remove from oven and set aside.

In a container, place the green leaves, the cherry tomatoes, the onion and the black olives and mix. Season with olive oil, balsamic vinegar, salt, parsley and oregano. Arrange the salad on a plate and serve with the fish.

Tip: Serve decorated with lemon slices.

Ingredients

• 4 Tilapia fillets
• 1/2 cup tea cheese grated Parmesan
• 1/4 cup of breadcrumbs
• 2 tablespoons of melted butter
• Salt, ground black pepper and lemon juice to taste
• Olive oil to grease

Preparation mode

In a container, place Parmesan cheese and breadcrumbs and mix. Reserve. In a container, place the tilapia fillets and season with salt, black pepper and lemon juice. Cover and refrigerate for 20 minutes. Then brush the fish with the melted butter and pass the Parmesan cheese and breadcrumbs mixture, pressing to fix. Arrange in a greased baking dish with olive oil and bake in preheated oven at 200 ° C until golden brown. Serve next.

Ingredients

• 2 fillets of salmon
• 1-sicilian lemon juice
• 1 pack of asparagus (washed and cut the hard ends)
• 2 tablespoons olive oil
• Salt and ground black pepper to taste
• Sesame seeds to finish
• Olive oil to grease

Preparation mode

On a plate, put the asparagus and season with half the olive oil, salt and black pepper. Reserve. Grease a baking sheet with olive oil and arrange the salmon fillets on it. Season with salt, black pepper and the remaining olive oil. Arrange asparagus next to the fish and bake in medium temperature for 20 minutes. Sprinkle with sesame and serve then.

Baked mullet

Ingredients

• 2 clean entire mullets
• 1 juice lemon
• 2 tablespoons olive oil
• 2 peeled and chopped garlic cloves
• Coarse salt, ground black pepper and spicy paprika to taste
• Olive oil to grease

Preparation mode

Arrange fish on a board and, with the help of a knife, make diagonal cuts on both sides of the skin. Reserve. In a container, put the lemon juice, olive oil, garlic, coarse salt, black pepper and spicy paprika and mix. Rub the mixture over the fish, including the cuts and inside the cavity. Transfer to a lid container and refrigerate for 30 minutes. Afterwards, arrange the fish in a baked baking dish with olive oil and bake in preheated oven at 200 ° C for 30 minutes. Remove from oven and serve then.

Ingredients

Fish

• 1.2 kg of whole and clean-fatch
• 1 lemon juice
• 3 peeled and wrinkled garlic cloves
• Olive oil, chopped green smell, salt and ground black pepper to taste

Farofa

• 2 tablespoons olive oil
• 1/2 onion peeled and bite
• 1 peeled and chopped garlic clove
• 1/2 peeled and grated carrot
• 1/2 cup cassava flour tea
• Salt, ground black pepper and chopped green smell to taste

Preparation mode

Farofa

In a skillet, put the olive oil and bring to medium heat to heat. Add onion and garlic and brown. Add the carrot and sauté for 2 minutes. Add the cassava flour and sauté until loose. Season with salt and black pepper. Turn off the heat and finish with green smell. Reserve.

Fish

On a board, arrange the white hake and, with the help of a knife, cut in half without breaking the ends. Season inside and out with lemon juice, garlic, salt and black pepper. Transfer to a lid container and refrigerate for 20 minutes. Then remove from the refrigerator and stuff the fish with the crumbs. Arrange in a baking sheet lined with parchment paper and drizzle with olive oil. Bake in preheated oven at 200 ° C for 55 minutes. Serve next.