Baked Fish With Tomato Sauce

Hence that dread and amazement with which as Scripture uniformly relates, holy men were struck and overwhelmed whenever they beheld the presence of God. When we see those who previously stood firm and secure so quaking with terror, that the fear of death takes hold of them, nay, they are, in a manner, swallowed up and annihilated, the inference to be drawn is that men are never duly touched and impressed with a conviction of their insignificance, until they have contrasted themselves with the majesty of God.

John Calvin

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains			4	Servings

INGREDIENTS

1	lb	Halibut, Monkfish or Tuna
		Fish Fillets cut into 4
		portions
1	T	Olive Oil
1		Onion, finely chopped
2		Cloves Garlic, minced
4		Plum or Romano Tomatoes
		peeled seeded and
		chopped may substitute
		14-oz. can Plum Tomatoes
1/4	c	Black Olives, pitted and
		chopped
1	T	Fresh Basil, chopped
1	T	Capers, rinsed and chopped
1	t	Fresh Lemon Juice
1	pn	Granulated sugar
1	pn	Crushed Red Peppers
		Salt & freshly ground Black
		Pepper to Taste

INSTRUCTIONS

1
The Cook & Kitchen Staff are offering you 31 days of
Recipe-a-Day~Light. That's right, we're lightening up the fare  without
lightening up the flavor of some of your favorite recipes.  Today's
recipe is a fresh and fantastic main course that serves four.  You'll
find that each portion contains about 210 calories per  serving, with
only 1.0 gram of saturated fat.  Pre-heat oven to 425-F degrees and
lightly oil four 12-inch by 14-inch  pieces of foil. You may use a
non-stick cooking spray rather than  oil, if you prefer.  In a large
skillet over medium heat, warm the olive oil for several  minutes. Add
the onion and garlic and sautÃ©, stirring occasionally,  until
softened, about 5 minutes.  Add the tomatoes and cook, stirring
occasionally, until the sauce has  started to thicken, about 8 minutes.
Remove the sauce from the heat  source and stir in the olives, basil,
capers, lemon juice, sugar, and  crushed red peppers. Season with salt
and pepper to taste.  Pat the fish dry with a paper towel, and season
with salt and pepper.  Place one piece on the lower part of each piece
of prepared foil and  spoon equal amounts of the tomato sauce over each
portion of fish;  pleat the edges of the foil to seal. Place the
foiled-fish packets on  a baking sheet and bake for 15 minutes, or
until the fish is opaque  in the center. Transfer each portion to a
plate and serve warm.  Kitchen Staff Tip: If you want to save a little
time while preparing  your baked fish dinner, you may elect to prepare
the sauce up to two  days in advance of preparing today's recipe.
Simply refrigerate the  sauce until you're ready to prepare dinner.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Jan 5, 1999, converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 244 Calories From Fat: 58 Total Fat: 6.6g Cholesterol: 17.9mg Sodium: 676.4mg Potassium: 653.6mg Carbohydrates: 27.6g Fiber: 10.8g Sugar: 1.7g Protein: 20.7g