Gaby
During Lent, fish dishes are permitted on the Annunciation and Palm Sunday, while on Lazarus Saturday, it’s allowed to eat fish roe. Fish is a great source of protein for muscle and blood vessel health, as well as vitamin D, which helps the body absorb calcium and phosphorus from food to maintain bone and dental density. Studies show that baked fish retains all its vitamin D, whereas frying can strip away half of this essential nutrient during cooking. Baking in the oven is the healthiest way to prepare fish. However, it’s important to let the fat drain off and avoid using it for sauces or gravies.
Ingredients (for 2 servings): 500 g cod fillet; 2 tablespoons olive oil; 1 tomato; 1 lemon; 2 sprigs fresh thyme; salt and black pepper to taste.
Preheat the oven to 180°C (350°F). Prepare a baking dish.
Cut the fish fillet in half lengthwise and place one half in the center of a sheet of parchment paper. Drizzle the fish with oil, then season with salt and pepper.
Slice the tomato and lemon. Arrange them on top of the fish and sprinkle with thyme leaves.
Fold the edges of the parchment paper over the fish and secure the ends with kitchen twine to form a pouch.
Repeat the process with the second half of the fillet.
Place both parchment packets in the baking dish and bake for 25 minutes in the preheated oven.
Life Hack
Fish varieties with firm flesh, such as cod, salmon, and halibut, are best for baking. They hold up well to high temperatures and won’t fall apart during cooking. Baking in parchment ensures the fish has a tender texture and retains all its nutrients. The mild flavor and pleasant aroma of the baked dish will be enhanced by the lemon and thyme.
