Get hooked on fish this Lent

Don’t give up delicious food this Lent.

A fishy idea: The practice of eating fish on Fridays during Lent dates to early Christian tradition.

By Donna Zitter Bordelon

For Lent

Mend a quarrel

Share a treasure

Dismiss suspicion and replace it with trust

Give a soft answer

Encourage youth

Keep a promise

Find the time

Forgive an enemy

Listen

Laugh a little

Laugh a little more

Deserve confidence

Appreciate

Show loyalty

Pray

A fishy idea is often frowned upon, but not during Lent. The practice of eating fish on Fridays during Lent dates to early Christian tradition. A fishy fact: more recently, Lou Groen, the owner of a McDonald’s franchise in a predominantly Catholic Cincinnati neighborhood, in 1962 invented a new sandwich, the Filet-O-Fish. The sandwich sold a lot better than his hamburgers on Fridays during Lent, and they’re still a staple on all McD’s menus today.

Eating fish can be a good idea at any time. It’s very healthy. Are you hooked yet? On a fishing trip to your local supermarket, don’t flounder. Instead, cast an eye toward the fish department to see the fresh catch and make one of the following recipes.

CRUNCHY OVEN-FRIED FISH

1½ lb. white fish fillets, cod or haddock, cut in pieces, if large

½ cup sour cream

1½ Tbsp. lemon juice

1½ Tbsp. chili powder

1 tsp. cumin

1 tsp. parsley flakes

1 cup finely crushed corn chips

3 Tbsp. butter, melted

Generously butter or spray a 13x9x2-inch baking dish.

In a small bowl, mix together sour cream, lemon juice, chili powder, cumin and parsley flakes.

Dip each fillet into the sour-cream mixture then coat each with crushed corn chips.

Pour the melted butter over the fillets.

Put baking dish on an oven rack that is slightly above the middle position of the oven.

Cook uncovered at 475 degrees for 12–15 minutes (depending on thickness of fish) until fish flakes easily with a fork.

BAKED PARMESAN FLOUNDER

1½ lb. flounder fillets

4 Tbsp. butter, melted in a small bowl

1 tsp. lemon pepper

¾ cup Parmesan cheese

½ cup fresh, coarse bread crumbs

2–3 Tbsp. oil

1 tsp. fresh parsley

Panko crumbs

Preheat oven to 425 degrees

Dry fish and arrange in a single layer on an oiled baking sheet.

Brush fillets lightly with part of the melted butter.

Sprinkle each with lemon pepper.

Mix the parmesan, bread crumbs, oil and parsley into the melted butter, and distribute evenly over the fillets.

Sprinkle lightly with panko crumbs.

Bake at 425 degrees for 10–15 minutes until fish is golden and done.

LEMON AND CAPERS PAN FLOUNDER

¼ cup flour

Salt and Pepper to taste

1½ lbs. flounder or sole fillets

3 Tbsp. olive oil

3 Tbsp. butter

½ cup lemon juice

2 Tbsp. capers, drained

On a plate, mix the flour with a little salt and pepper.

Dip the fish fillets into the flour to coat evenly on both sides.

Heat the butter and oil in a large frying pan.

Add the fish fillets, and over medium heat, fry for 2–3 minutes on each side.

Carefully lift out the fillets with a large metal spatula, and place them on a serving plate. Season lightly with salt and pepper.

Add the lemon juice and capers to the pan, and heat through.

Pour sauce over fish and serve.

Eat well, live long, enjoy!

(Ques­tions or tips can be sent to Donna Zit­ter Bor­de­lon at WhatscookinNEPhilly@gmail.com or in care of the Times, 2 Executive Campus, Suite 400, Cherry Hill, NJ 08002)

RECIPE WINNER

Congratulations to Mindy Levit who submitted her friend’s recipe, and was chosen in a random drawing. Mindy is the February winner of a $100 ShopRite gift card.

MINDY’S CROCK-POT CHICKEN

2 lbs. of chicken breast

1 packet of ranch dressing mix

1½–2 blocks of Philly cream cheese

Wash the chicken. Put it in the Crock-Pot.

Lay the blocks of cream cheese on top of chicken.

Sprinkle the packet of Ranch dressing on top.

Cook on High for about 3½ hours or on Low for about 7 to 8 hours.

The recipe submissions have been wonderful. Please remember to include exact measurements in your recipes.

You could be March’s lucky winner. Send your recipe to:

Readers’ Recipes

c/o Northeast Times

2 Executive Campus

Suite 400

Cherry Hill, NJ 08002

Or email your recipe to WhatscookinNEPhilly@gmail.com.

Please include your name, home address and telephone number. ••