The simple recipe for a fish brine as in the book

On March 25, those who observe the Easter fast have the freedom to eat fish, so that they can eat various tasty dishes. The fish brine has a simple recipe and the result promises to be delicious.


Fish brine with aromatic herbs

Easter Lent is the longest of the year, but also the hardest. Believers who decide to fast must take into account that they only have two fish released during the 30+ days of fasting. On March 25 you can eat fish dishes, so here is the recipe for brine with aromatic herbs.


You will need three fish fillets, salt and pepper, according to everyone’s tastes, a tablespoon of olive oil, two or three tomatoes, two peppers, three cloves of garlic, an onion, a bunch of fresh parsley, a teaspoon of dried thyme, two or three bay leaves, 100 milliliters of water or vegetable soup.

See also: Disengagement in fish. How to prepare the peasant carp dish

Method of preparation

Preheat the oven to 200 degrees Celsius.

In a baking tray lined with parchment paper, place the washed tomatoes and peppers, including the peel, then the onion and garlic cloves that you have deprived of the leaves. Leave a considerable distance between the vegetables so that they do not touch each other. Place the pan in the oven for 20-25 minutes. After the vegetables are cooked and cooled, you can peel and finely chop them.

In a large pot, pour the vegetable soup or water, add the cooked and chopped vegetables, the washed and chopped parsley, the thyme, the bay leaves and the amount of salt and pepper, according to personal taste. Leave the mixture over medium heat until it reduces by half the amount of juice. When it has reached this threshold, remove the pot from the heat.

Read also: Hallway to fish. False spawn.

Wash the fish fillets and fry them on both sides until golden brown. Add the fillets to the previously prepared brine. The product can be served with polenta and it is recommended to decorate with vegetables.

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