Search:    Search

Lenten Fish

Fr. Paul’s Lenten Fish

2 lbs. Haddock
2 potatoes, thinly sliced and cooked about 6 minutes in the microwave – with butter
Arugulla greens
Beet horseradish
Olive oil
1 small onion, sliced thin

Sprinkle cornmeal over fish. In a baking dish coated with olive oil place fish flesh side down and cook at 350* for 20 minutes. Remove fish from baking dish. Then, place potatoes on the bottom of the baking dish, top with arugella. Put the fish skin side down on top of the greens. Add sliced onions.

In a small bowl take about 2 Tbsp. of beet horseradish and mix it with about 1 – 2 Tbsp. of breadcrumbs and enough olive oil to make a paste. Spread on top of the fish. Return to the oven for 10 minutes or until fish is cooked and flaky.

Bishop Kmiec’s Scallops

2 eggs

Rinse and pat dry scallops. In a small bowl crack 2 eggs and beat lightly with a fork. Dip scallops in the egg and then the breadcrumbs. Fry in hot oil, turning once. Once each side is brown the scallops are done. Be careful not to overcook the scallops or they will be dry.