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Fishing for flavor: Look to the sea for dinner possibilities during Lent

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ent is a time when less can mean more, especially in the kitchen. Going without need not be faced with a frown. Let dietary restrictions spur creativity and boost flavor, however modest the meal.

Fish, for those whose faith traditions permit it, can come to the rescue during Lent. Lucy Waverman, co-author of “The Flavour Principle” (Harper Collins, $35), soon to be published in the United States, and Susanna Hoffman, co-author of the new “Bold: A Cookbook of Big Flavors” (Workman, $19.95), have plenty of ideas about fish and how to punch up both flavor and presentation during Lent — and year-round.

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