Name: Fish Fillets with Tomatoes And Olives in Parchment
Ingredients: Four; (20 by 15-inch); ; pieces of parchment; ; paper; Vegetable oil for brushing the parchment; Four; (6 to 8-ounce); ; skinless flounder; ; or orange roughy; ; fillets; Twelve 1/4-inch-thick tomato slices; 8 Kalamata or other brine-cured black; pitted and sliced; ; olives, thin; 1/2 ts Dried hot red pepper flakes; 1 1/2 tb Unsalted butter; cut into bits; The zest from 1/2 orange removed with a; ; vegetable peeler and cut into thin; ; julienne strips; 4 Fresh herb sprigs; such as sage,; ; thyme, or parsley

CATEGORY	CUISINE	TAG	YIELD
Vegetables		May 1990	1	servings

INGREDIENTS

		Four; (20 by 15-inch)
		; pieces of parchment
		; paper
		Vegetable oil for brushing the parchment
		Four; (6 to 8-ounce)
		; skinless flounder
		; or orange roughy
		; fillets
		Twelve 1/4-inch-thick tomato slices
8		Kalamata or other brine-cured black; pitted and sliced
		; olives, thin
1/2	ts	Dried hot red pepper flakes
1 1/2	tb	Unsalted butter; cut into bits
		The zest from 1/2 orange removed with a
		; vegetable peeler and cut into thin
		; julienne strips
4		Fresh herb sprigs; such as sage,
		; thyme, or parsley

INSTRUCTIONS

On a work surface brush 1 of the pieces of parchment with the oil, turn it
over, and brush the other side with the oil. Arrange a second piece of
parchment on top of the first, brush it with the oil, and layer the
remaining 2 pieces on top in the same manner. Season the fish with salt and
pepper, arrange 1 of the fillets on one half of the top piece of parchment,
and top it with 3 tomato slices, one fourth of the olives, 1/8 teaspoon of
the red pepper flakes, one fourth of the butter, one fourth of the zest,
and 1 herb sprig. Fold the other half of the parchment over the fillet,
beginning with a folded corner twist and fold the edges together forming a
half-heart-shaped packet, and seal the end tightly by twisting it. Make 3
more packets with the remaining parchment and ingredients in the same
manner. (Alternatively, the fish mixture can be wrapped in sheets of foil,
oiling only the inside.) Bake the packets on a baking sheet in the middle
of a preheated 450F. oven for 10 minutes and cut them open before ser ving.
Serves 4.
Gourmet May 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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God's holiness and righteous glory have been desecrated, defamed, and blasphemed by our sin. It is with a holy God that we have to do in our guilt! And there can be no justification, no reconciliation, no cleansing of our conscience, unless the holiness of God is honored and the defamation of His righteousness is repaired. The urgency of our problem with guilt is not that we feel miserable, but that God's name has been blasphemed. We live in a day with such a horrendously inflated view of human potential and such a miserably tiny view of God's holiness that we can scarcely understand what the real problem of guilt is. The real problem is not, 'How can God be loving and yet condemn people with such little sins?' The real problem is, 'How can God be righteous if He acquits such miserable sinners as we?' There can be no lasting remedy for guilt which does not deal with God's righteous indignation against sin. That's why there had to be a sacrifice. And not just any sacrifice, but the sacrifice of the Son of God! No one else, and no other act, could repair the defamation done to the glory of God by our sins. But when Jesus died for the glory of the Father, satisfaction was made. The glory was restored. Righteousness was demonstrated. Henceforth it is clear that when God, by grace, freely justifies the ungodly (Romans 4:5), He is not indifferent to the demands of justice. It is all based on the grand transaction between the Father and the Son on the morning of Good Friday at Calvary. No other gospel can take away our guilt because no other gospel corresponds to the cosmic proportions of our sin in relation to God.

John Piper