The personal reasons why people fast differ. Some want to maintain the Christian tradition of fasting, while for others it's a convenient reason to cleanse their body of accumulated toxins. Either way, especially nowadays, the effort for physical and spiritual cleansing is a true test of will.
During fasting, there are days of strict fasting, when only plant-based food and oil (preferably olive oil) are allowed. The rest of the time, wine, fish and seafood products are allowed. During the Nativity Fast, Wednesday and Friday are exclusions, when strict fasting is once again the rule.
The content of fat in various types of fish can vary tremendously depending on the species of fish, its age, habitat, the season when it was caught and so on. River fish in general contain less omega-3 polyunsaturated fatty acids than marine fish, with the leanest fish being Carassius, Flathead Grey Mullet, white fish, pike and others.
Cod is also an excellent fish for fasting. It's a saltwater fish, with a non-intrusive and light taste. It tastes best when grilled or oven baked, sauteed, steamed. One of the most appetizing recipes for cod fillet includes a marinade of white wine, fresh lemon juice and a few drops of soya sauce.
Leave the pieces of fish to soak in the marinade for about an hour, then arrange them in a lightly greased oven dish. If desired you can pour liquid cream over them. Bake for 30 min. in a preheated 360°F (180° C) oven.
Turbot is considered the best tasting food the Black Sea has to offer and not without good reason. Traditionally it's prepared fried, grilled or oven baked. There's nothing special about the method of preparation, although it turns out especially scrumptious and crunchy if rolled in corn flour and then fried.
Another emblematic representative of lean fish is hake. Clean the thawed fish and cut it into pieces. Salt it and beat 2 eggs. Dip each piece in the eggs, then in a bowl of flour and in the eggs once again.
Put a sheet of baking paper on the bottom of an oven dish, sprinkle with oil and arrange the pieces of fish. Bake until golden. Sprinkle with ground black pepper and garnish with a salad.
