Editor’s Note: In keeping with the tradition of abstinence on Fridays during Lent, priests of the Diocese have generously offered to share their favorite meatless recipes. Here, Father Raymond Gormley, pastor of Incarnation Parish, Mantua, shares a traditional fish recipe.
When I saw my friend Father Anthony Manuppella’s Lenten recipe that his grandma used to make, I thought it was great that he was still carrying on her legacy!
In my family, it was usually some kind of fish that was served for dinner, along with stewed tomatoes and macaroni and cheese. It might as well be considered the American Catholic Lenten staple. If my mom made tuna noodle casserole, we would laugh, because my father, God rest his soul, couldn’t stand it!
So the fish tradition carries on. I hope you enjoy!
Perfect Baked Cod
Ingredients
- 4 cod filets about 1 inch thick
- Kosher salt
- Freshly ground pepper
- 4 tbsp. extra-virgin olive oil, plus more for baking dish
- 1 cup cherry tomatoes
- 1 lemon, sliced, plus more for garnish
- 4 garlic cloves, smashed and peeled (I use more garlic and thyme for a richer flavor)
- 6 sprig thyme
- 2 tbsp. freshly chopped parsley, for garnish
Directions
Preheat oven to 400 degrees and pat cod filets with a paper towel until dry. Season all with salt and pepper.
Combine olive oil, cherry tomatoes, lemon slices, garlic and thyme in a 9”x13” baking dish. Toss to coat and spread into an even layer.
Nestle cod pieces into baking dish. Drizzle olive oil over the cod.
Bake until fish is opaque and flakes easily with a fork, 15 to 20 minutes, depending on cod filet thickness.
Garnish with parsley, more lemon juice and pan sauce.
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