Friday’s Feast for Saint Lucia

The Feast of Saint Lucia, also known as the Festival of Lights (not to be confused with Hanukah) is a beautiful feast best known in Swedish speaking countries. Lucia was one of the earliest Christian Martyrs.

There are countless lessons to be learned from this beautiful saint. She refused to abandoned her faith even in the face of death. She cared for fellow Christians even at her own expense. She was submissive unto the will of God above all; knowig that her reward awaited in heaven.

Not only does today honor this beautiful saint, it heralds in the Ember Days of Advent. Prior to realignments made during Vatican II, the whole of the Catholic Church recognized Ember Days, days set aside four times a year in conjunction with the changing seasons, to give thanks to God. It was an acknowledgement of His visible hand in the world around us. Winter, spring, summer and fall each have their own rhythm, one set into motion by God. It is right and just to remember always to give thanks to the Lord. He came into this world as a helpless child. He grew into a man who willingly became our sacrificial lamb. He paid a price we could not for our forgiveness. Why then would we not give thanks always to our Lord and God? If you woke up this morning, that is reason enough to give thanks. Amen.

Traditionally, the Feast of Saint Lucia is celebrated with a morning coffee cake or other pastry. Since today is also a Friday, I wanted to share with you another delicious supper featuring Sea Bass. This is such a light, buttery, delicate fish that lends itself beautifully to an equally delicate pan sauce.

Pan Seared Sea Bass with Lemon Garlic Herb Sauce
1 tablespoon fresh Oregano
1 tablespoon fresh Thyme
1 tablespoon fresh Parsley
2 Lemons, divided
3 Garlic Cloves
2 Sea Bass Filets
1/4 cup Flour
1 teaspoon Kosher Salt, more if needed
1/2 teaspoon Black Pepper, more if needed
4 tablespoons Butter, divided
1 tablespoon Olive Oil
1/4 cup White Wine
1/2 cup Chicken Stock

Roughly chop oregano, thyme and parsley. Cut 1 lemon in half for juicing, slice remaining lemon into wedges for serving. Peel and finely mince garlic. Pat fish filets dry with paper towels, set aside.

In a shallow dish such as a pie tin whisk together the flour, salt and pepper. Dredge each piece of flish in the flour mixture, coating the entire surface. Shake off any excess flour.

In a large skillet over medium high heat, melt 1 tablespoon butter with olive oil. Once hot, cook the fish for 3 or 4 minutes per side, until golden brown and fully cooked through. Try not to disturb the fish until it releases easily from the pan. Remove fish, arrange on a warm platter or shallow bowl and tent to keep warm.

Reduce heat to low. Add wine to the skillet to deglaze, stirring up any browned bits. Continue to heat until almost all the wine has evaporated. Add a tablespoon of butter to the skillet. Once the butter has melted, add minced garlic and fresh herbs. Sauté until fragrant, about 30 seconds.

Add the chicken stock, bring sauce to a simmer. Continue to simmer until sauce is reduced and has reached a desired consistency. Remove skillet from heat. Whisk in remaining 2 tablespoons of butter one tablespoon at a time followed by the juice of one lemon. Taste sauce, adjust seasonings as desired with salt and pepper.

Spoon sauce over the sea bass. Garnish platter with lemon wedges just before serving.

This is a lovely supper to serve a crisp, autumn wine, pan seared Asparagus and Rice Pilaf.

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To make this Feast complete, consider Saint Lucia’s Braided Bread as a beautiful dessert.

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Those who follow You, Lord, will have the light of life.