Even if you're not an observer of Lent — which started last week — everyone should eat more fish, and not just on Fridays. This week, we'll share some Lenten friendly seafood recipes. This recipe is adapted from "Sunflower Sampler," a Junior League of Wichita cookbook.
3 or 4 skinless fillets of sole or flounder
Juice of three lemons
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1/4cup softened butter
1/2cup grated Parmesan cheese
3 tablespoons mayonnaise
3 tablespoons chopped green onion
4 drops Tabasco sauce
Place fish in an ovenproof dish. Cover with lemon juice and allow to marinate for 30 minutes. Pour off lemon juice. Broil close to heat until fish flakes easily with a fork. Do not overcook. Remove from heat and pour off any liquid that is in the pan. Mix remaining ingredients and spread on fish. Return fish to broiler and cook until bubbly and brown. Watch carefully. Makes 3 to 4 servings.