Fillet Of Fish Provencale

Let us look at our lives in the light of this experience [in 2 Corinthians 12:7-10] and see whether we gladly glory in weakness, whether we take pleasure, as Paul did, in injuries, in necessities, in distresses. Yes, let us ask whether we have learned to regard a reproof, just or unjust, a reproach from friend or enemy, an injury, or trouble, or difficulty into which others bring us, as above all an opportunity of proving how Jesus is all to us, how our own pleasure or honor are nothing, and how humiliation is in very truth what we take pleasure in. It is indeed blessed, the deep happiness of heaven, to be so free from self that whatever is said of us or done to us is lost and swallowed up in the thought that Jesus is all.

Andrew Murray

CATEGORY	CUISINE	TAG	YIELD
Seafood		Seafood	6	Servings

INGREDIENTS

2	T	Olive oil
1		Onion, peeled and sliced
2	t	Minced garlic
2		Red bell peppers
3		Ripe tomatoes, diced
		Salt and pepper to taste
1/2	t	Thyme
2	lb	Fish fillets
		Court bouillon

INSTRUCTIONS

HEAT THE OVEN TO 350F. Heat the olive oil in a skillet over medium
heat. Add the onion, garlic and red peppers and saute, stirring
constantly, for 7 minutes, or until the vegetables are soft. Add the
tomatoes, sprinkle with salt, pepper and thyme, and cook covered for  5
minutes. Place the fish fillets in a baking dish, and cover with  the
vegetable mixture. Add enough simmering court bouillon to cover  the
fillets, cover with a sheet of buttered wax paper, buttered side  down,
and bake for 7 minutes. Pour the juices into a saucepan, and  reduce by
half. Serve the fish and vegetables with the sauce on the  side. Serves
6.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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