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We are officially in the season of Lent and fish! The fish fry meals are always great at the local churches, but here are a few recipes you can make at home this year while observing Lent.

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PESTO SALMON

1/3 cup olive oil, plus more for the pan

1 cup packed basil leaves

1/3 cup grated parmesan cheese

2 Tbsp. pine nuts

Juice from half a lemon, plus wedges for serving

2 garlic cloves

1 1/4 tsp. kosher salt

1/2 tsp. black pepper, plus more to taste

4 (6-ounce) salmon fillets 

Preheat the oven to 400˚F. Lightly grease a baking sheet with olive oil. 

In a food processor, pulse the basil, parmesan, pine nuts, lemon juice, garlic, 1/4 teaspoon salt, and a pinch of pepper until combined. With the food processor running, drizzle in the olive oil and process until the pesto is smooth. Set half aside in a small bowl for serving. 

Pat the salmon fillets dry, then place them skin-side down on the prepared baking sheet. Season all over with the remaining 1 teaspoon salt and ¼ teaspoon pepper. Spread about 1 tablespoon of the remaining pesto over the top of each fillet. Bake until the salmon is opaque and flakes easily with a fork, 13 to 15 minutes.

Serve the salmon with the remaining pesto and lemon wedges on the side.

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LINGUINE W/ CLAM SAUCE

Kosher salt, to taste

1 lb. linguine

1 Tbsp. olive oil

2 Tbsp. salted butter

2 (10-ounce) cans chopped clams, drained and juice reserved

4 garlic cloves, minced

3/4 cup white wine

Juice of 1/2 lemon, plus lemon wedges for serving

3/4 cup heavy cream

2 Tbsp. fresh flat-leaf parsley, chopped, plus more for serving

1/2 tsp. black pepper

Freshly grated parmesan cheese, for serving

Bring a large pot of salted water to a boil. Add the linguine and cook according to the package directions for al dente. Be careful not to overcook; the pasta should have plenty of bite to it. Reserve 1 cup of the pasta water, drain the pasta, and keep it warm.

Meanwhile, in a large skillet over medium-high heat, warm the oil and 1 tablespoon of the butter. (Using both olive oil and butter allows you to heat the mixture at a higher heat before it starts to brown.) Add the clams and garlic and stir together. Cook until fragrant and just beginning to brown, about 3 minutes. Pour in the white wine, scraping the bottom of the skillet with a wooden spoon. Cook until the sauce is reduced and less watery, 2 to 3 minutes. 

Add 1/2 cup of the reserved clam juice and the remaining 1 tablespoon butter to the skillet and stir to melt. Reduce the heat to medium-low and squeeze in the lemon juice. Pour in the cream and sprinkle in the parsley. This is a very decadent dish! Add the black pepper, taste for seasoning, and add salt as desired. Cook at a low simmer, stirring, until heated through, about 3 minutes more.

Pour the pasta directly into the skillet along with ¼ cup of the reserved pasta water, and toss until the pasta is glossy with sauce. Add additional pasta water, if needed. 

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CRACKER CRUSTED COD 

1 Tbsp. olive oil, plus more for the baking sheet

1 1/2 tsp. kosher salt

1/2 tsp. black pepper

3 garlic cloves, thinly sliced

15 butter crackers, (such as Ritz), finely crushed (about 1/2 cup crumbs)

3 Tbsp. grated parmesan cheese

1/4 tsp. paprika

3 Tbsp. mayonnaise

1 tsp. dijon mustard

6 (5- to 6-ounce) skinless cod fillets

Chopped fresh parsley and lemon wedges, for serving

Combine the cracker crumbs, parmesan, paprika and remaining 1 tablespoon olive oil in a shallow bowl, tossing to coat the crumbs with oil. Stir the mayonnaise and mustard together in a small bowl. Lay the fish on the oiled baking sheet. Spread the mayonnaise mixture over the fish, then press the fish into the crumbs to coat. Press any remaining crumbs onto the fish once they are all coated. Return the fish to the baking sheet, crumb-side up.

Roast the fish on the upper oven rack until just cooked through, about 15 minutes. Turn on the broiler and broil until the crumbs are browned and crisp, about 2 more minutes. 

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EGGPLANT 

PARMESAN

2 eggplant, about 3 lb. total

1 tsp. salt, plus more for seasoning

1 cup all-purpose flour

3 eggs

1/2 cup milk

3 1/2 cups panko breadcrumbs with Italian seasoning

1/2 cup grated parmesan cheese

1/2 tsp. ground black pepper

Vegetable oil, for frying

Nonstick cooking spray

3 cups marinara or tomato sauce (from 1 24-oz. jar)

2 cups shredded low-moisture mozzarella cheese

18 basil leaves, plus more for serving

8 oz. fresh mozzarella, sliced

Cut the eggplant into 1/2-inch thick slices. Line two large sheet trays with paper towels and lay the slices on top in a single layer. Season with a light sprinkle of salt all over both sides of the eggplant. Set aside for 45 minutes, they will sweat moisture, then pat dry with a paper towel.

Meanwhile, place the flour on a plate. In a wide shallow bowl, whisk together the eggs and milk. In another wide, shallow bowl, combine the breadcrumbs, parmesan cheese, remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper.

Working 2 to 3 eggplant slices at a time, dredge in the flour to coat completely, dip in the egg mixture then coat in the breadcrumb mixture.

Meanwhile, heat a large skillet with about 1/4 inch of vegetable oil over medium-high heat until very hot (about 350°). Working in batches, cook a few eggplant slices in a single layer until golden brown on each side, about 3 minutes total. Remove from the oil and transfer to a wire rack set over a baking sheet (or a baking sheet lined with paper towels). Continue to fry the eggplant slices, adding more oil as needed to the skillet.

Preheat the oven to 375°. Spray a 9-by-13-inch casserole dish with nonstick cooking spray. Add 3/4 cup of marinara sauce to the base of the casserole dish and spread to coat the bottom. Top with a third of the eggplant. (It may be necessary to shingle some of the slices slightly to completely coat the bottom of the casserole.) Sprinkle with 1 cup of shredded mozzarella. Tear 6 of the basil leaves into smaller pieces and sprinkle all over. Repeat with another layer of sauce, eggplant, cheese and basil, two more times, topping the final layer with slices of fresh mozzarella. Drizzle the top with 3/4 cup more of tomato sauce.

Bake for 30 to 35 minutes, until the center of the casserole is hot and the cheese on top is melted and golden brown in spots. Let rest 10 minutes before serving topped with more basil.

TFD: "Nothing great is ever achieved without much enduring.” - St. Catherine of Siena

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