Don’t give up flavor for Lent _lowres

Photo provided by GW Fins -- For a special Lenten meal, serve GW Fins Parmesan-Crusted Drum With Crab Meat.

GW Fins Parmesan-Crusted Drum With Crab Meat

Serves 4. Recipe is by chef Tenney Flynn of GW Fins, New Orleans.

2 tablespoons drained capers

4 tablespoons olive oil, divided

16 trimmed asparagus spears

2 pounds skinless, boneless drum fillets

Salt and pepper

Vegetable oil spray

½ cup grated Parmesan cheese

2 tablespoons whole butter

2 tablespoons whole butter

1 tablespoon chopped parsley

½ pound Louisiana jumbo lump crab meat

2 cast-iron skillets

1. Fry the capers in about 2 tablespoons olive oil on medium-high heat until crispy. They are like buds so when they are open and crispy, they are done. Drain well.

2. Cook the asparagus in salted boiling water for 3 minutes and shock in iced water.

3. Season fillets lightly with salt and pepper. Spray fillets liberally with vegetable spray and dredge liberally in grated Parmesan cheese. Reserve cold.

4. Preheat two large cast-iron skillets. Add a tablespoon each of oil and butter in each skillet. Place the drum, cheese side down in the skillets. Cook on medium heat for 3 minutes and, VERY IMPORTANT, don’t turn until a golden-brown crust forms. You can use a spatula to lift edge to check if brown. Turn and continue cooking for an additional 3 minutes. Transfer to 2 pie tins or a baking sheet and put in a 250 F oven.

5. Drain the oil from the skillet and place the skillet back on the fire on medium to high heat and add 2 tablespoons of whole butter. Stir until butter browns and foams, being careful not to let it burn. Add the parsley and crab meat and remove from the heat.

6. Heat the asparagus and divide it onto four heated entree plates. Place the drum on top of the asparagus spears, sprinkle with the fried capers and spoon the brown butter over the fish.