Lenten Fish Recipe From the Biblical Levant

Greetings, friends! This post comes to us from our sister blog, www.goodfoodreallifeblog.com.  Check them out for great recipes full of healthy ingredients and dipped in historical context.

Biblical Fish Feast: Cooking Fish Like Jesus Would Have Eaten

Have you ever wondered what Jesus and the disciples actually ate? I know I have. And when it comes to fish—one of the most iconic foods in Scripture—it’s surprisingly easy to recreate something historically accurate in your own kitchen.

I want to invite you into a taste of the ancient world—a meal that connects your table to the shores of the Sea of Galilee. Whether you're looking for a meaningful Lenten meal or just craving fresh, simple flavors, this isn’t just a healthy, simple fish recipe. It’s a way to experience a bit of history—and honestly? It tastes incredible.

What Fish Did Jesus Eat?

The Sea of Galilee, where Jesus spent much of His ministry, is home to a species known as St. Peter’s Fish (a type of tilapia). This would have been a common catch for fishermen like Peter and Andrew.

Can you use other fish? Absolutely. Any mild white fish—like cod, haddock, or even snapper—will work beautifully.

Seasonings Straight from Scripture

We know from historical records and ancient writings that the flavors common in biblical-era cooking included:

• Olive oil (of course)
  
  

• Salt (harvested from the Dead Sea)
  
  

• Sumac (a bright, citrusy spice still popular in Middle Eastern cooking)
  
  

• Hyssop (a fragrant herb often mentioned in Scripture)
  
  

• Coriander and black cumin (both prized for flavor and medicinal uses).
  
  These Mediterranean ingredients can often be found at Turkish or Levantine markets in larger cities, or ordered online if you don’t have a specialty store nearby.
  
  

How It Was Cooked

Most likely, fish was grilled over an open flame, or possibly baked in clay or earth ovens. The goal was simplicity—let the fresh fish and bright herbs do the talking. Don’t worry, I’ve adapted the recipe to modern kitchens below.

My Version (Ancient Flavor, Modern Kitchen)

Here’s how I bring this Biblical Fish Feast to life in my own kitchen:

Ingredients:

• 4 fillets of tilapia (or your preferred white fish)

• 3 tablespoons extra virgin olive oil

• 1 teaspoon salt

• 1 teaspoon sumac

• 1/2 teaspoon coriander

• 1/2 teaspoon black cumin

• 1 tablespoon fresh hyssop (or substitute oregano + mint if needed)

• Juice of half a lemon (optional but delicious)

Instructions:

1. Pat the fish dry and rub each fillet with olive oil.

2. Sprinkle with salt, sumac, coriander, and black cumin. Press the seasonings into the fish.

3. Sprinkle chopped hyssop (or your herb substitute) over the top.

4. Grill the fish over medium heat for about 3-4 minutes per side, until it flakes easily.

5. Optional: Finish with a squeeze of fresh lemon.

Serving Ideas: This meal would have been served with simple sides like:

• Unleavened bread (think flatbread or pita)

• Lentils (warm, earthy, and filling)

• Figs or dates for a touch of sweetness

Why This Recipe Works for Modern Life

• Heart-Healthy: Packed with omega-3s and anti-inflammatory herbs.

• Diabetes-Friendly: Naturally low-carb and high in protein.

• Easy: Ready in under 20 minutes with pantry staples.

Taste and See

Every time I make this, I imagine the disciples gathered around a fire, laughing and sharing stories after a long day. Food connects us—across cultures, across centuries, and sometimes even across heaven and earth.

Want more recipes that blend flavor, history, and healthy eating? Follow Good Food, Real Life for weekly inspiration from my kitchen to yours.