Easy Lenten Recipes for the Whole Family

Lent recipes that work perfectly the first time

Lent doesn't have to be complicated. In fact, the best fish and seafood recipes are the simplest: few ingredients, short cooking times, and clean flavors.

We have selected 10 Lent recipes designed for everyday family meals. All of them can be prepared in under 45 minutes. Some, in less than 20. And all are popular with children and adults, which is what really matters when you have to cook on a Lenten Friday with half the family at home.

Cod is the star in most dishes. It is the traditional Lenten fish, but also for pure logic: it keeps well, yields a lot, and lends itself to a thousand preparations. If you buy it already desalted, you save 48 hours of soaking and go straight to cooking.

1. Shredded Cod Omelette

Time: 15 minutes | Difficulty: very easy

Shred 200g of desalted cod into fine strips. Beat it with 6 eggs, a pinch of chopped parsley, and, if you like, sautéed spring onion. Cook the omelette over medium-low heat for 4-5 minutes on each side.

It's juicy inside and lightly golden outside. Serve it with a green salad and you have a Lenten dinner ready in fifteen minutes.

2. Baked Cod with Tomato and Olives

Time: 30 minutes | Difficulty: easy

Place 4 cod loins in a baking dish. Cover them with a base of crushed natural tomatoes (400g), pitted black olives, capers, and a drizzle of extra virgin olive oil.

Bake at 200°C for 18-20 minutes. The cod remains juicy under the sauce and you don't need to keep an eye on it. Serve with rustic bread for dipping.

3. Cod Croquettes

Time: 40 minutes (plus resting time) | Difficulty: medium

Prepare a thick béchamel with 60g of butter, 60g of flour, and 500ml of milk. Add 200g of very finely shredded desalted cod and a teaspoon of nutmeg. Mix well, pour onto a tray, and let cool for 2 hours in the refrigerator.

Form the croquettes, coat them in beaten egg and breadcrumbs, and fry them in hot oil (180°C) for 2-3 minutes. Remove them to absorbent paper. They can be frozen before frying.

4. Cod Salad with Orange and Red Onion

Time: 10 minutes | Difficulty: very easy

Shred 250g of desalted cod into flakes. Peel 2 oranges (supreme them) and slice them thinly. Slice half a red onion into very thin rings and place them in cold water for 5 minutes to soften their flavor.

Assemble the salad on a large plate: cod, orange, drained onion, black olives, and a handful of lamb's lettuce leaves. Dress with extra virgin olive oil, Jerez vinegar, and a little oregano. A fresh, beautiful, and instant dish.

5. Quick Chickpea Stew with Spinach and Cod

Time: 25 minutes (with canned chickpeas) | Difficulty: easy

Sauté 1 chopped onion and 3 cloves of garlic in olive oil. Add a teaspoon of sweet paprika, stir for 10 seconds, and add 2 drained cans of chickpeas (800g). Cover with water or fish broth, add 200g of fresh spinach, and cook for 10 minutes.

Add 300g of desalted cod cut into chunks. Cook for 8 more minutes over low heat. Season with salt and serve with a hard-boiled egg cut in half on each plate. This is the express version of the traditional Lenten stew.

6. Baked Tuna Empanadas

Time: 30 minutes | Difficulty: easy

Mix 2 cans of drained tuna with sautéed onion, chopped red pepper, and homemade tomato sauce (4 tablespoons). Fill empanada wrappers, seal them with a fork, brush them with beaten egg, and bake at 200°C for 15-18 minutes until golden brown.

Baked, they are crispy and light. Perfect for children to eat fish without complaining.

7. Express Garlic Shrimp

Time: 8 minutes | Difficulty: very easy

Heat 100ml of olive oil in a small clay pot. When hot (not smoking), add 4 sliced garlic cloves and a split chili pepper. As soon as the garlic begins to brown (30 seconds), add 300g of peeled shrimp. Cook for 2-3 minutes, turning them once. Remove from heat, add chopped parsley, and serve with bread for dipping.

The secret: don't let the garlic burn. If it turns dark, discard it and start over.

8. Hake in Almond Sauce

Time: 25 minutes | Difficulty: easy

Flour 4 hake steaks and brown them in a pan with oil. Set aside. In the same oil, fry 20 raw almonds and 2 slices of day-old bread. Blend with 2 cloves of garlic, saffron (a few strands), parsley, and a glass of fish broth.

Pour the sauce over the hake and cook everything together for 8-10 minutes over low heat. The almond sauce thickens on its own and becomes velvety.

9. Broken Eggs with Cod and Peppers

Time: 20 minutes | Difficulty: easy

Fry thick-cut potato sticks until crispy. In another pan, sauté strips of green and red bell pepper. Add 150g of shredded desalted cod and cook for 3 minutes.

Arrange the potatoes on a plate, top with the cod and peppers, and crown with 2 fried eggs with runny yolks. Break the yolks when serving. Hearty, flavorful, and very easy.

10. Quick Cod Fritters

Time: 25 minutes | Difficulty: easy

Mix 200g of shredded desalted cod with 2 eggs, 100g of flour, 1 grated garlic clove, chopped parsley, and a pinch of baking powder. The dough should be thick, like a thick béchamel. If it's too dense, add a tablespoon of milk.

Fry spoonfuls of dough in hot oil (170-180°C) for 3-4 minutes, flipping them halfway. Remove them to absorbent paper. Serve hot with homemade aioli or simply with lemon. For the complete traditional recipe, consult our more elaborate version.

Tips for stress-free Lenten cooking

After years of cooking Lenten dishes at Mercat del Ninot, these are our favorite tricks:

• Buy desalted cod. You save 48 hours of planning. At Bacalalo we send it ready to cook.
• Make the stew the day before. All stews and legume dishes improve after resting overnight.
• Freeze croquettes and fritters. Prepare them in advance and fry them on the same day.
• Do not reheat cod too much. It loses texture. It's better to heat it gently over low heat or in the oven at 150°C for a few minutes.
• Always have eggs at home. Omelettes, broken eggs, hard-boiled eggs for the stew... they are the perfect Lenten wild card.

Frequently asked questions about Lenten recipes