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It is the season of Lent in the Christian church and for some who abstain from eating meat on certain days, this is the time to watch for fish and seafood on sale in our supermarkets. There are numerous kinds of fish available to us in the freezer section or on the shelves, and in some stores, fresh fish is available also. Try a different kind of fish for a change, such as tilapia, haddock, salmon, orange roughy, halibut, etc. If you're not sure of how to prepare it, there will often be suggestions on the package.

Today's fish recipes are those that are baked as opposed to fried. You're not sure of just how to bake fish? This is how I would do it if I'm not following a specific recipe. Arrange fish in a greased baking pan. An excellent precaution to prevent fish from sticking to the pan is to place a few outer leaves of lettuce in the bottom of the pan. Better yet, use "release" foil or regular foil sprayed with cooking spray. Use moderate heat, from 325-350 degrees. Fish one-inch thick will take about 20 minutes; two inches thick about 30 minutes. Most recipes will tell you how long to bake it.

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So, it's fish for supper!

BAKED FISH FILLETS

4 fillets of sole or haddock

salt and pepper to taste

1 egg, slightly beaten

2/3 c. cracker crumbs

1/2 c. butter or margarine, melted

Season fillets with salt and pepper; dip in egg; coat with crumbs. (A pie plate works well for doing this.) Spread butter in bottom of a 10x6x1-1/2 inch or 9x9-inch baking pan. Dip fillets in butter, coating them on both sides; arrange in pan. Bake at 400 degrees for 15 minutes or until fish flakes easily, basting every five minutes with butter.

Take pan from oven and again baste with any butter in bottom of pan. Serves 4.

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HERBED COATED COD

1/4 c. butter or margarine, melted

2/3 c. butter-flavored cracker crumbs

2 T. grated parmesan cheese

1/2 t. each dried oregano and basil leaves

1/4 t. garlic powder

1 lb. cod fillets

Put butter in a shallow bowl.

In another bowl, combine next five ingredients. Dip fillets in butter, then coat with crumbs.

Put fillets in a buttered 9x13 inch baking pan. (I use "release" foil, no butter needed.) Bake uncovered at 400 degrees for 15-20 minutes or until fish flakes easily with a fork. Makes 4 servings.

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LEMON-BATTER FISH

1-1/2 c. flour, divided

1 t. baking powder

3/4 t. salt

1/2 t. sugar

1 egg, beaten

2/3 c. water

2/3 c. lemon juice, divided

2 lbs. walleye or perch fillets, cut into serving size pieces

canola or vegetable oil

lemon wedges, optional

In a bowl, combine 1 c. flour, baking powder, salt and sugar; set aside.

Combine egg, water and 1/3 c. lemon juice; add to dry ingredients and mix until smooth.

In shallow dish, dip fillets in remaining lemon juice, then into flour, coat with the batter.

Heat one-inch of oil in a skillet. Fry fish, a few fillets at a time over medium-high heat for 2-3 minutes on each side or until fish flakes easily with a fork. Drain on paper towels.

Garnish with lemon wedges, if you wish. Makes 4-6 servings.

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DOUBLE CRUNCH BARS

1 c. butter or margarine, softened

1/2 c. sugar

1 c. packed brown sugar

2 eggs

1 t. vanilla

2 c. flour

1 t. baking soda

1/4 t. salt

2 c. quick cooking oats

2 c. cornflakes

1 c. flaked coconut

chocolate frosting (recipe below)

In a mixing bowl, cream butter, sugars, eggs and vanilla till fluffy.

In another bowl, combine rest of ingredients; stir into creamed mixture.

Spread dough in lightly greased or sprayed 9x13 inch baking pan. Bake at 350 degrees until golden, about 27 minutes.

Spread warm bars with chocolate frosting; it will be thin but will thicken as it cools.

CHOCOLATE FROSTING

1/4 c. butter or margarine, softened

1/4 c. milk

1 c. sugar

1 c. semi-sweet chocolate chips

Combine butter or margarine, milk and sugar in saucepan. Bring to a boil (boil 30 seconds--NO LONGER). Remove from heat; beat in chocolate chips until melted. Let sit for 10 minutes, stirring occasionally.

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Thought for the day: The government and a blood bank have one thing in common -- they're both after the same thing.

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