Name: Italian-Style Fish and Vegetables
Ingredients: 2 tb Olive or vegetable oil; 1 md Onion, sliced; 2 1/2 oz Jar sliced mushrooms, drain; 1/2 ts Dried basil; 1/2 ts Fennel; 2 c Frozen mixed vegetables; 1 1/2 lb Catfish, Orange Roughy, or Sole; thaw if frozen; 1/4 ts Salt; 1/4 ts Pepper; 2 md Tomatoes, sliced; 1/3 c Grated Parmesan

We have turned to a God that we can use rather than a God we must obey; we have turned to a God who will fulfill our needs rather than to a God before whom we must surrender our rights to ourselves. He is a God for us and for our satisfaction, and we have come to assume that it must be so in the church as well. And so we transform the God of mercy into a God who is at our mercy. We imagine that He is benign, that He will acquiesce as we toy with His reality and co-opt Him in the promotion of our ventures and careers.

David Wells

CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables	Italian	Fish, Vegetables, Main dish	6	Servings

INGREDIENTS

2	tb	Olive or vegetable oil
1	md	Onion, sliced
2 1/2	oz	Jar sliced mushrooms, drain
1/2	ts	Dried basil
1/2	ts	Fennel
2	c	Frozen mixed vegetables
1 1/2	lb	Catfish, Orange Roughy, or Sole; thaw if frozen
1/4	ts	Salt
1/4	ts	Pepper
2	md	Tomatoes, sliced
1/3	c	Grated Parmesan

INSTRUCTIONS

1. Heat oil in large skillet over medium heat until hot. Add onion,
mushrooms, basil and fennel; cook 4 minutes or until onion is tender,
stirring occasionally.
2. Stir in frozen vegetables. Place fish over vegetables; sprinkle with
salt and pepper. Arrange tomatoes slices over fish. Reduce heat to low;
cover and cook 12 to 16 minutes or until fish flakes easily with fork.
3. Sprinkle with cheese. Remove skillet from heat; cover and let stand
about 3 minutes or until cheese is melted.
Nutrition Information Per Serving: 210 Calories, 9 g Fat, 340 mg Sodium
Posted to MM-Recipes Digest  by Paula <demoness@bellatlantic.net> on Aug
16, 1998

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