Lemon & Dill Whitefish

Every Friday during Lent growing up we ate fish. That always confused me because you weren’t allowed to have meat and I’ve always thought of fish as meat. Still, I wasn’t complaining because usually we got fish served like this. This is by far my favorite way to prepare fish. Sure, cooking it in a chili rub and adding creamy avocado is good. But nothing makes fish better than lemon and dill. The best part about this recipe is that you can use any fish; I just happened to grab hake because it was on sale this weekend.

Lemon & Dill Whitefish

Ingredients:

• 1lb any flaky whitefish
• 1 Tablespoon olive oil
• 2 Tablespoons lemon juice
• 1/2 Tablespoon dried dill
• 1/2 teaspoon salt

Preheat your oven to 350 degrees. Lay the fish out on a baking tray and rub it with the olive oil on both sides to coat.

Next, pour on the lemon juice along the length of the fish. Generously sprinkle on the dill evenly, too.

Rub in the herbs across the fish. Bake for 15 minutes or until it’s white all the way through. Let the fish rest for 5-10 minutes covered before cutting in. Sprinkle at the last minute with salt.

Making the fish this way just tastes fresh, as if it were caught that morning. Nowadays I won’t be waiting until just Friday’s during Lent to eat fish like this.

You’re also supposed to give up something you love during Lent. I think I’m skipping that part this year, since what I truly love is wheat flour and gluten and all the stuff I can’t eat anyway. And that fast has lasted for a hell of a lot longer than 40 days. If you celebrate Lent, what are you giving up this year? If you don’t celebrate, what do you think you could never give up?