Though we are all Christians together, we are all different, and the problems and the difficulties, the perplexities and the trials that we are likely to meet are in a large measure determined by the difference of temperament and of type. We are all in the same fight, of course, as we share the same common salvation, and have the same common central need. But the manifestations of the trouble vary from case to case and from person to person. There is nothing more futile, when dealing with [a] condition, than to act on the assumption that all Christians are identical in every respect. They are not, and they are not even meant to be.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Grains		Food networ, Food3	4	servings

INGREDIENTS

4		Sea bream fillets; about 150 g each
		Salt and freshly ground pepper
1		Sprig dill
2	md	Tomatoes; seeded and diced
50	ml	Red wine vinegar
100	ml	Olive oil
20	g	Shallots; finely chopped
15	ml	Basil; finely sliced
1	l	Court bouillon

INSTRUCTIONS

Season the sea bream and place in a steamer. Place the dill on top of the
fish.
To make the tomato vinaigrette, mix all the ingredients together, and
season to taste. Warm very gently in a small pan.
Steam the fillets over the boiling court bouillon for about 2-3 minutes.
The fillets should curl a bit, which is a sign of freshness.
Arrange the fish on a plate or dish with the skin uppermost, and cover with
the tomato vinaigrette.
Use the sprigs of chervil to garnish the fish.
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