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I have this day solemnly renewed my baptismal covenant and self-dedication, which I renewed when I was received into the communion of the church. I have been before God; and have given myself, all that I am and have to God, so that I am not in any respect my own: I can challenge no right in myself, I can challenge no right in this understanding, this will, these affections that are in me; neither have I any right to this body, or any of its members: no right to this tongue, these hands, nor feet: no right to these senses, these eyes, these ears, this smell or taste. I have given myself clear away, and have not retained anything as my own. I have been to God this morning, and told Him that I gave myself wholly to Him. I have given every power to Him; so that for the future I will challenge no right in myself, in any respect.

Jonathan Edwards

We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Chermoula Fish With Marinated Courgette Strips

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
		Main course	4	Servings

INGREDIENTS

1		Onion, peeled and finely
		chopped
3		Cloves Garlic, peeled and
		finely
		chopped
1/2	t	Ground Cumin
1/2	t	Paprika, sweet red pepper
1/4	t	Cayenne, hot red pepper
1/2	t	Powdered Saffron
6	T	Fresh Coriander, roughly
		chopped
4	T	Parsley, roughly chopped
3	T	Olive Oil
1/2		Lemon, juice
1	pn	Salt
4		Fill Sea Bass
7		Ripe Tomatoes, quartered
3		Green Peppers, skinned and
		sliced
2	T	Olive Oil
1/4	t	Cayenne Pepper
1/2	t	Cumin
600	g	Courgettes
2		Lemons, juice
		Sea Salt
		Freshly Ground Black Pepper

INSTRUCTIONS

Combine all of the ingredients for the chermoula in a bowl and mix
together well. Place the fish in a large dish and pour over the
chermoula, cover and leave to marinate for at least 2 hours, or
overnight. Preheat the oven to 180Â°c / 350Â°f / Gas Mark 4. Put the
tomatoes and peppers into an ovenproof dish and place the fish on  top,
leave any excess chermoula behind, cover fish loosely with foil.  Bake
for at least 20 minutes or until the fish flakes easily at the  touch
of a fork. 3 minutes before the fish is cooked, prepare the  courgette
strips. Heat 2 tbsp olive oil in a large frying pan, add  the cayenne
and cumin and saut for at least 2 minutes before adding  the courgette
slices. Saut for a further 3 to 4 minutes, season with  sea salt flakes
and freshly ground black pepper. To serve, arrange  the courgette
strips on 4 warmed serving plates. Place the peppers  and tomatoes on
top, followed by a fish fillet. Give each person half  a lemon to
squeeze over their fish  Converted by MC_Buster.  NOTES : Chef:Amanda
Grant  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 298 Calories From Fat: 178 Total Fat: 20.3g Cholesterol: 0mg Sodium: 777.8mg Potassium: 1130.5mg Carbohydrates: 28.7g Fiber: 13.3g Sugar: 8.6g Protein: 10.3g