Traditionally in our house, Friday night was always Pizza night and although we often had a plain tomato cheese pizza, often times the pizza contained, my favorite, sausage and onions.
For some odd reason, every year when Lent rolls around we switch out the pizza for fish. Maybe this is a throw back to our growing up years. However, I have to tell you that the fish
we had back then was not nearly as appetizing as the fish we get today. The smell alone would curl your stomach. But then I have to confess that I’m not talking about 15 or 25 years ago either.
The opposite is true today. Fish is fresher and there are countless ways to cook it. In the coming weeks I’ll share a few of our favorite fish recipes with you that I think you will enjoy.


2 Lbs Haddock Filets*
1 Lb Ripe Tomatoes – skin on, seeded and diced
1 Tb Parsley or Basil – freshly chopped
2 Garlic Cloves – freshly chopped
Pinch of Dried Tarragon
1/3 Cup Freshly Grated Cheese – your favorite, Parmesan or Romano
Sea Salt and Freshly Ground Black Pepper – to taste
Lemon Wedges – for serving
Butter – to grease the baking dish 5 or 6 Tbs Olive Oil – for tossing

*Note: Cod can also be substituted for the haddock.

Preheat oven to 350º.
Rinse the fish, pat dry and place in a buttered baking dish.
Mix together the tomatoes, parsley or basil, garlic, salt, pepper, tarragon, cheese and olive oil.
When all well combined, spread evenly over the fish filets and bake in the preheated oven for about 20 minutes. At this point the cheese should be nicely melted and the tomatoes are soft.
Serve immediately with lemon wedges and pour over all the drippings from the pan.

Goes well with a nicely chilled white wine.