It is natural...for us to trust in ourselves. It is so natural, and so confirmed by the habits of a lifetime, that no ordinary difficulties or perplexities avail to break us of it. It takes all God can do to root up our self-confidence. He must reduce us to despair; He must bring us to such an extremity that the one voice we have in our hearts, the one voice that cries to us wherever we look round for help, is death, death, death. It is out of this despair that the superhuman hope is born. It is out of this abject helplessness that the soul learns to look up with new trust to God… How do most of us attain to any faith in Providence? Is it not by proving, through numberless experiments, that it is not in man that walketh to direct his steps? Is it not by coming, again and again, to the limit of our resources, and being compelled to feel that unless there is a wisdom and a love at work on our behalf, immeasurably wiser and more benign than our own, life is a moral chaos?... Only desperation opens our eyes to God’s love.

James Denney

CATEGORY	CUISINE	TAG	YIELD
		Info, Kooknet	1	Info

INGREDIENTS

INSTRUCTIONS

Baking is probably the most common cooking method, but not  necessarily
the first thing you think of for cooking fish. It is a  good choice
though because it offers a wealth of variety. And you can  bake fish
with very little or no added fat. Unlike the moist heat of  steaming or
poaching, oven heat is dry, so your most important  consideration is
that the fish remains moist while cooking.  There are many ways to do
this beginning with an even coating of  seasoned breadcrumbs or a quick
brush with olive oil or melted  butter. You can top the fish with
thinly sliced tomatoes, zucchini,  mushrooms or other vegetables, which
help maintain the moisture in  the fish as it cooks. You can even
oven-poach fish by cooking it  either partially or totally submerged in
fish stock, wine or other  liquid, covering the baking dish with foil,
or laying buttered foil  directly on top of the fish pieces. Wrapping
the fish, in lettuce  leaves, parchment paper or foil, is probably the
best way to keep  fish moist as it bakes. This in fact becomes
oven-steaming because  the moisture is sealed in.  Baking is so
versatile that virtually any fish or shellfish can be  baked, from the
thinnest fillets to oysters on the half-shell to the  largest whole
fish that your oven can accommodate. Smaller fillets or  fish pieces
should be baked at higher temperatures (about 425Ã¸F) to  cook more
quickly so there is less chance of drying out. Large pieces  of fish
and whole fish should be cooked at moderate temperatures  (about
350Ã¸F) so the heat can penetrate to the interior of the fish  without
overcooking the exterior.  How to Bake  Preheat the oven. Arrange the
fish in an even layer in a lightly  oiled or buttered baking dish,
folding thin ends under if necessary  to encourage even cooking.
Sprinkle the fish with the seasoning,  coating, vegetables or whatever
is called for in your recipe. Bake  the fish in the preheated oven
until it is opaque through the  thickest part of the fish. Cooking time
will vary depending on the  thickness of the fish and the accompanying
ingredients. Transfer the  fish and vegetables, if appropriate, to
individual plates. If there  are any cooking juices remaining in the
dish, spoon a little over the  fish and serve.  Simply Seafood Fall
1994  Posted by Michael Prothro KOOK-NET  :Ã¾ Mike's Resort BBS,
Fayetteville,AR,(501)521-8920Ã¾  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

A Message from our Provider:

“Jesus: the most exciting person in the universe”