Biblical Fish Feast: A Simple Tilapia Recipe Inspired by Jesus’ Table



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.

Why You’ll Love This Recipe

  • Ready in under 20 minutes

  • Packed with heart-healthy Mediterranean flavors

  • Inspired by ancient meals but made for modern kitchens

Quick Facts

  • Prep Time: 5 minutes

  • Cook Time: 8 minutes

  • Total Time: 13 minutes

  • Serves: 4

  • Great For: Lent, weeknight dinners, faith-based gatherings

  • Recipe Type: Grilled fish, Mediterranean, low-carb

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)

Ingredients:

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

  • 3 tablespoons extra virgin olive oil

  • 1 teaspoon salt

  • 1 teaspoon sumac

  • ½ teaspoon coriander

  • ½ 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. If you’re cooking indoors, a cast iron grill pan like this one works beautifully to mimic the char and texture of open flame grilling.

  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

  • Simple & Quick: Minimal prep, fast cook time, no complicated techniques

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.

This post also appears on our sister blog, Converting to Hope.

FAQ: Cooking Fish Like Jesus Would Have

Can I use fish besides tilapia?
Yes! Cod, haddock, snapper, or any other mild white fish will work well.

What if I don’t have sumac or hyssop?
Sumac can be substituted with a bit of lemon zest or vinegar for brightness. If you can’t find hyssop, a blend of oregano and mint is a great substitute.

Is this a good Lent recipe?
Absolutely. This dish is naturally meat-free, simple, and spiritually symbolic—perfect for Lent or any Friday meal.

How should I store leftovers?
Store cooked fish in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet or oven to preserve moisture.

Where can I buy spices like black cumin or sumac?
Try a Middle Eastern market, spice shop, or reputable online retailer. These are affordable and will add a new layer to your kitchen!


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