EMBER DAYS OF ST LUCY; FRIDAY AND SATURDAY 18th and 20th DECEMBER

EMBER DAYS OF ST LUCY

FRIDAY AND SATURDAY
18th and 20th DECEMBER


Traditionally, the Ember period of Advent was a time to give thanks for the olive crop. Today is a meatless day, so I have set out a recipe of fish and olives to celebrate our thanks. On this day we pray for our priests, and indeed, for more good priests and we pray and do penance to make atonement for abuses and sacrileges.
ROASTED FLOUNDER (OR SNAPPER) WITH OREGANO, SICILIAN OLIVES AND GOLDEN POTATOES [Serves 4]
FOR FISH
200 ml olive oil
2 flounder or snapper (large)
3 garlic cloves, crushed
finely grated rind and juice of 2 lemons
120gm Sicilian olives, cheeks cuts and pitted
2 tbspn fresh oregano
¾ cup parsley
lemon wedges, to serve
POTATOES
500 gram potatoes, cut into thick slices
60 ml olive oil
2 garlic cloves, unpeeled and bruised
2 tbspn oregano leaves
1 Preheat oven to 180 degrees.
2 Cook potatoes in boiling salted water until tender (10 minutes)
3 Place in a frying pan with olive oil, add garlic, season and cook until crisp. Toss through oregano.
FISH
1 Heat oil in a frypan over medium-high heat.
2 Add one flounder or snapper and cook, turning only once until golden on the outside only but not cooked through (3 minutes) then transfer to a roasting pan. Repeat with the next fish and add 50 ml further of olive oil.
3 Combine garlic, lemon rind and remaining oil and pour over the fish, place in the oven and roast until fish are just cooked through, (10 minutes).
4 Transfer to a serving platter, scatter over olives, oregano and parsley. Pour the pan juices over the fish and season.
5 Serve with the potatoes and a salad, with lemon wedges.
Image and recipe from Gourmet Traveller;

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