12 Easy Fish Dinners for Lent and Beyond

A good fish dinner can bring something light, filling, and comforting to the table at the same time. For that reason, it is a go-to choice for Lent and for regular weeknights too. With a few easy ingredients and simple cooking methods, these meals can come together without much fuss. Take a look and pick the ones that sound best for your next dinner.

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Lemon Garlic Baked Cod

On a busy Friday night, lemon garlic baked cod is hard to beat. It works well for Lent because it is light, filling, and easy to pair with rice or vegetables. The full dinner takes about 25 minutes, so it fits nights when you do not want to spend too much time in the kitchen. A little lemon and garlic give the fish a clean taste that still feels warm and satisfying.

Place 4 cod fillets in a baking dish and rub them with 2 tablespoons olive oil, 2 minced garlic cloves, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1 teaspoon salt, and 1 half teaspoon black pepper. Scatter 1 tablespoon chopped parsley over the top and add a few lemon slices around the fillets. Bake at 400 degrees Fahrenheit for 12 to 15 minutes until the fish flakes easily with a fork. Spoon the pan juices over the cod before serving, then plate it with rice, potatoes, or green beans.

Crispy Parmesan Tilapia

Crispy parmesan tilapia brings a light crunch without a long wait. It is a nice Lent dinner because it feels a little indulgent while still staying meat-free. You can get this meal on the table in about 20 minutes, which makes it useful for weeknights. The thin fillets cook fast and go well with salad, pasta, or roasted vegetables.

Mix 1 half cup of grated Parmesan, 1 half cup plain breadcrumbs, 1 teaspoon garlic powder, 1 half teaspoon paprika, 1 half teaspoon salt, and 1 half teaspoon black pepper in a shallow bowl. Dip 4 tilapia fillets into 1 beaten egg, coat them in the crumb mixture, and place them on a lightly greased baking pan. Bake at 425 degrees Fahrenheit for 10 to 12 minutes until the coating turns golden and the fish is fully cooked. Serve with lemon wedges and a side of coleslaw or oven fries.

Tomato Olive Halibut Skillet

For a pan dinner with a little character, tomato olive halibut does the job well. This dish fits Lent because it is meat-free, full of flavor, and still light enough for spring evenings. It takes about 30 minutes from start to finish, including the sauce. Tomatoes, olives, and capers give the fish a savory finish that tastes good any time of year.

Season 4 halibut fillets with 1 teaspoon salt and 1 half teaspoon black pepper, then cook them in 1 tablespoon olive oil for 3 to 4 minutes per side in a large skillet. Move the fish to a plate, then add 2 minced garlic cloves, 1 cup cherry tomatoes, 1 half cup sliced olives, 1 tablespoon capers, and 1 half cup vegetable broth to the same pan. Let the sauce simmer for 5 minutes until the tomatoes soften, and the liquid thickens slightly. Return the halibut to the skillet for 2 more minutes, then spoon the sauce over the top and serve with couscous or bread.

Honey Mustard Baked Salmon

Honey mustard baked salmon gives dinner a sweet and tangy finish. It is good for Lent because it feels a bit dressed up while staying easy to make on a weeknight. This meal takes about 25 minutes, and most of that time is hands-off. Salmon also keeps well, so leftovers can work for lunch the next day.

Stir together 2 tablespoons Dijon mustard, 1 tablespoon honey, 1 tablespoon olive oil, 1 teaspoon lemon juice, 1 half teaspoon garlic powder, 1 half teaspoon salt, and 1 fourth teaspoon black pepper in a small bowl. Spread the mixture over 4 salmon fillets and place them on a lined baking sheet. Bake at 400 degrees Fahrenheit for 12 to 14 minutes until the fish is just cooked through and lightly glazed. Put it on plates with steamed broccoli, rice, or a baked sweet potato.

Pesto White Fish Foil Packets

Pesto white fish foil packets keep cleanup low and flavor high. They are handy for Lent because the fish stays moist and the vegetables cook at the same time. The whole dinner takes about 30 minutes, including prep. It is one of those meals that feels easy enough to make again after Lent is over.

Lay 4 white fish fillets, such as haddock or pollock, on 4 sheets of foil and top each one with 1 tablespoon basil pesto. Add sliced zucchini, a few cherry tomatoes, a drizzle of olive oil, and a light sprinkle of salt and black pepper to each packet. Fold the foil tightly and bake at 400 degrees Fahrenheit for 15 to 18 minutes until the fish flakes and the vegetables are tender. Open the packets carefully and serve them with rice or toasted bread.

Blackened Fish Tacos With Cabbage Slaw

Fish tacos can turn a meat-free meal into something fun and filling. They work well for Lent because they cook fast, feel fresh on the plate, and are easy to serve for a family dinner. You can have them ready in about 30 minutes, including the slaw. The warm fish and cool cabbage make a nice contrast in each bite.

Rub 1 pound white fish fillets with 1 tablespoon olive oil, 1 teaspoon chili powder, 1 teaspoon paprika, 1 half teaspoon cumin, 1 half teaspoon garlic powder, 1 half teaspoon salt, and 1 half teaspoon black pepper. Cook the fish in a hot skillet for 3 to 4 minutes per side, then break it into chunks. Toss 2 cups shredded cabbage with 2 tablespoons sour cream, 1 tablespoon lime juice, and a small pinch of salt, then fill 8 warm tortillas with the fish and slaw. Add chopped cilantro or avocado if you want a little more on top.

Creamy Tuna Pasta Skillet

Pantry staples come together nicely in a creamy tuna pasta skillet. This is a solid Lent dinner because canned tuna is easy to keep on hand and still makes the meal feel hearty. It takes about 25 minutes, so it is a strong pick for a busy evening. The sauce is creamy without being too heavy, and the pasta makes it filling enough for a main meal.

Boil 8 ounces of pasta until tender, then drain it and set it aside while you make the sauce. In a large skillet, cook 2 minced garlic cloves in 1 tablespoon butter, then stir in 1 cup milk, 1 half cup cream cheese, 1 half cup grated Parmesan, 1 drained can of tuna, 1 half teaspoon salt, and 1 half teaspoon black pepper. Add 1 cup of peas and the cooked pasta, then stir for 2 to 3 minutes until the sauce coats everything well. Spoon it into bowls and top with chopped parsley before serving.

Herb Crusted Haddock

Herb-crusted haddock feels like comfort food with a lighter touch. It is nice for Lent because it gives you a crisp topping without deep frying or a long list of steps. This recipe takes about 22 minutes from start to finish. Haddock has a mild taste, so it works well with herbs and a squeeze of lemon.

Mix 1 half cup breadcrumbs with 2 tablespoons olive oil, 1 tablespoon chopped parsley, 1 teaspoon dried dill, 1 half teaspoon garlic powder, 1 half teaspoon salt, and 1 half teaspoon black pepper. Set 4 haddock fillets on a greased baking pan, brush them with 1 tablespoon mayonnaise or Dijon mustard, and press the crumb mixture on top. Bake at 425 degrees Fahrenheit for 12 to 14 minutes until the topping is lightly golden and the fish flakes easily. Serve with lemon wedges and a green salad or mashed potatoes.

Sheet Pan Salmon and Green Beans

One pan salmon and green beans make dinner feel easy from start to finish. This meal is good for Lent because the fish and vegetables roast together, which saves time and keeps cleanup light. It takes about 25 minutes, so it works well on nights when you want a full meal without much fuss. The salmon stays tender while the beans get a little color around the edges.

Spread 1 pound trimmed green beans on a baking sheet and toss them with 1 tablespoon olive oil, 1 half teaspoon salt, and 1 half teaspoon black pepper. Push the beans to the sides, place 4 salmon fillets in the center, and brush the fish with a mix of 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 teaspoon garlic powder, and 1 teaspoon dried Italian herbs. Bake at 400 degrees Fahrenheit for about 15 minutes until the salmon is cooked and the beans are tender. Add lemon slices on top right before serving for a bright finish.

Cajun Catfish Skillet

Cajun catfish adds warm spice and rich flavor in very little time. It works well for Lent because it feels hearty enough for dinner while staying meat-free. The full meal takes about 20 minutes, which makes it one of the fastest options on the list. Catfish has a rich texture that stands up well to seasoning and pan cooking.

Rub 4 catfish fillets with 1 tablespoon olive oil, 1 teaspoon paprika, 1 half teaspoon garlic powder, 1 half teaspoon onion powder, 1 half teaspoon dried thyme, 1 half teaspoon salt, and 1 half teaspoon black pepper. Heat a skillet over medium-high heat and cook the fish for about 4 minutes per side until browned and fully cooked. Add 1 tablespoon butter and 1 tablespoon lemon juice during the last minute, then tilt the pan and spoon the buttery liquid over the fish. Serve it with rice, corn, or sautéed greens.

Baked Trout With Baby Potatoes

Baked trout with baby potatoes brings a homestyle feel to the table. It is a fine Lent dinner because the fish and potatoes roast together and come out as a full meal. This one takes about 35 minutes since the potatoes need a short head start. Trout has a mild taste that goes very well with lemon, dill, and garlic.

Toss 1 pound halved baby potatoes with 1 tablespoon olive oil, 1 half teaspoon salt, and 1 half teaspoon black pepper, then roast them at 425 degrees Fahrenheit for 15 minutes. Add 4 trout fillets to the same pan and top them with 1 tablespoon olive oil, 2 minced garlic cloves, 1 teaspoon lemon zest, 1 tablespoon lemon juice, and 1 tablespoon chopped dill. Return the pan to the oven for 10 to 12 minutes until the trout flakes easily and the potatoes are tender. Move everything to a platter and spoon the pan juices over the fish before serving.

Cod and Chickpea Tomato Stew

Cod and chickpea tomato stew fills the kitchen with a warm, homey smell. It is a useful Lent dinner because a few fillets and some pantry items turn into a filling meal. This recipe takes about 35 minutes, though much of that time is easy simmering on the stove. The fish, chickpeas, and tomato broth make it feel like a full supper on its own.

Cook 1 chopped onion and 2 minced garlic cloves in 1 tablespoon olive oil until soft, then add 1 can drained chickpeas, 1 can diced tomatoes, 1 cup broth, 1 teaspoon paprika, 1 half teaspoon salt, and 1 half teaspoon black pepper. Let the pot simmer for about 10 minutes so the broth thickens a little and the flavors come together. Add 1 pound cod cut into large chunks, cover the pot, and cook for 8 to 10 minutes until the fish is tender and done. Spoon the stew into bowls and top with

This article originally appeared on Avocadu.