This traditional meal, however, doesn't have to be plain and boring. Here are five easy ways to make fish the favourite meal of the Easter long weekend.
Slice a firm white fish like snapper into long strips and set aside.
Prepare a bowl with corn starch, another with beaten egg and a third bowl with breadcrumbs, garlic salt and lime zest. Crumb the fish fillets in this order then shallow or deep fry until golden brown.
Serve the fish fillets in soft tortillas with shredded lettuce, diced tomato, a dash of salsa and sour cream. Add a squeeze of fresh lime juice to add extra zing.
Clean and prepare square fillets of a white fish like barramundi, flake or whiting. Set aside.
In a large square of foil (one sheet per fish fillet), lightly spray with oil and create a small bed of sliced capsicum and onion.
Place one fish fillet on top and then add some capers and olives and drizzle with a good dash of Italian salad dressing and a drizzle of olive oil. Fold up the edges of the foil to completely seal in the fish and trap the steam.
Bake in a pre-heated oven on 180 degrees C for 15 minutes or until the fish is cooked through.
Serve with a traditional Mediterannean salad.
Clean and prepare fillets of salmon, one per person.
In a bowl, add one tablespoon of miso paste, one tablesoon of honey and two tablespoons of water (this is enough for one fillet so just multiply for the number of fillets that you are cooking). Mix the miso mixture well — adding more of each ingredient to suit your tastes, if needed.
Brush the mixture onto the salmon and bake or grill until cooked well.
Serve with noodles or an Asian salad.
Clean and cut your favourite fish (white fish, salmon or trout) into large cubes. Place in a bowl.
In a jug or jar with a lid, add olive oil, fresh lemon juice, crushed garlic, freshly diced oregano and plenty of salt and pepper. Whisk or shake vigorously to combine the mixture well.
Pour the dressing over the fish cubes and let them marinate for 10 minutes. Pierce 3-4 cubes onto bamboo skewers and cook on the barbecue or under the grill.
Serve with a big fresh salad, cous cous or zesty lemon rice.
Crumb fingers of a firm white fish in corn starch, beaten egg and then dried breadcrumbs (mixed with salt and pepper).
Lay the fish fingers on a baking tray, spray with olive oil and bake in a moderate oven. Alternatively you can shallow fry the fish fingers and drain on paper towels.
Serve the fish fingers with a zingy mayonnaise made up of store-bought mayonnaise, chopped dill, crushed capers and a squeeze of lemon juice.
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