Karen Ullo incorporates festive seasonal flavors in a light, fresh Meatless Friday meal.
Who doesn’t love the flavors of fall? Take a break from the turkey and enjoy something light, flavorful, and a little outside the box. Use any kind of fish you like—this was from a family fishing trip, and there was more than one species in the pan. Tilapia, catfish, red fish, or any other species of drum would work well.
Apple Cranberry Fish Bake
I lb. fish fillets, any kind
¾ cup white wine
2 tsp lemon juice
½ tsp salt
2 tsp dried basil
Zest of one lemon
1 apple, peeled and diced
½ cup dried cranberries
~2 oz. shaved or crumbled goat cheese
Granny Smith apple chips, crushed
Roasted, salted pumpkin seeds
Preheat oven to 400. Spray a baking pan with cooking spray and lay the fish in a single layer. Add the wine and lemon juice, then sprinkle dry seasonings and lemon zest over the fillets. Add the diced apples and cranberries, then goat cheese on top. Bake at 400 for 15-20 minutes, depending on the size and thickness of fillets.
Serve with as much or as little of the apple chips and pumpkin seeds as desired.
Copyright 2022 Karen Ullo
Images: copyright 2022 Karen Ullo, all rights reserved
About the Author
Karen Ullo is the author of two award-winning novels, Jennifer the Damned and Cinder Allia. She is one of the founding editors of Chrism Press, which is dedicated to publishing Catholic and Orthodox fiction, and the former managing editor of the Catholic literary journal Dappled Things. She’s also a wife and mother of two. Find out more at KarenUllo.com.