Name: Butter Herb Baked Fish
Ingredients: 1/2 c Butter (sometimes I use margarine); 2/3 c Crushed saltine crackers (sometimes I use other types); 1/4 c Grated Parmesan cheese; 1/2 ts Each basil leaves, oregano leaves, and salt; 1/4 ts Garlic powder; 1 lb Sole or perch (often I use cod or schrod)

No illustration can fully communicate the Trinity, because the Trinity is God and always transcends the created order in essence, persons, and relationships. But as long as teachers make clear that every analogy will be to some extent inadequate, it may still be profitable to use these improper illustrations to explain why and how they fall short as adequate representations of the Trinity. By understanding that the Trinity is not like the three states of H20 (ice, water, vapor), the student learns to reject modalism. By learning that the Trinity is not like the three leaves of a single clover, he eschews partialism. By grasping that the Trinity is not like the light and heat emanating from the sun, he disclaims Arianism.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Dairy	Jewish		4	Servings

INGREDIENTS

1/2	c	Butter (sometimes I use margarine)
2/3	c	Crushed saltine crackers (sometimes I use other types)
1/4	c	Grated Parmesan cheese
1/2	ts	Each basil leaves, oregano leaves, and salt
1/4	ts	Garlic powder
1	lb	Sole or perch (often I use cod or schrod)

INSTRUCTIONS

Source:  Land O Lakes Butter Advertisement in Magazine
Directions: Preheat oven to 350 degrees.  In 13x9x2 baking pan, melt butter
in preheated oven (5-7 minutes).  Meanwhile in 9" pie pan combine cracker
crumbs, Parmesan cheese, basil, oregano, salt and garlic powder. Dip fish
fillets in butter and then in crumb mixture. Arrange fish fillets in baking
pan.  Bake near center of oven for 25-30 minutes or until fish is tender
and flakes with a fork.  Serve immediately.
This recipe has a nice golden crust.  Sometimes I cut down on the amount of
butter and it is just as good.
Posted to JEWISH-FOOD digest V96 #72
Date: Thu, 7 Nov 1996 21:40:15 -0500 (EST)
From: "Barbara S. Wand" <bwand@ccs.neu.edu>

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