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Don't sacrifice taste for tradition this season

The Lenten season is the traditional time for focusing on fish and other meatless meals. With so much emphasis placed on the benefits of seafood and eating less meat, these meals fit into anyone's life. Here are some savory approaches to meals without meat, some featuring fish and others with vegetables.

Halibut Provencal is baked with diced tomato under a layer of garlic-seasoned crumbs. A general rule when baking fish is to allow 10 minutes per inch of thickness measured at the thickest part. That applies when using a temperature of 425 degrees; it would take a bit longer at lower temperatures.

This simple classic is just as easy with snapper, cod, catfish, sole or any other white fish.

Halibut Provencal

2 (7 ounces each) halibut steaks, about 1-inch thick

{ cup diced tomatoes

1 tablespoon olive oil

{ cup fresh bread crumbs

1 clove garlic, chopped

2 whole basil leaves, chopped (or \ teaspoon dry basil)

{ teaspoon salt

\ teaspoon pepper

\ cup freshly grated Parmesan cheese

Preheat oven to 425 degrees. Spray bottom of medium-size baking dish with nonstick cooking spray. Rinse halibut and drain on paper towels. Place halibut in baking dish.

Top with diced tomatoes. In small pan, saute oil, bread crumbs, garlic and basil until aromatic, about 2 minutes. Add salt and pepper to taste. Sprinkle bread crumb mixture over tomatoes. Top with Parmesan cheese. Bake in hot oven 10-12 minutes or until fish flakes when pierced with a fork.

Nutrition details per serving: 465 calories, 18 gm. fat, 1,003 mg. sodium.

Source: Remington's Seafood Grill, Addison, Texas.