Name: Oven Roasted Red Snapper with Lemon, Tomatoes And Basil
Ingredients: 2 sm Red snapper; abt 1 lb; 1 Fennel bulb; 2 lg Tomatoes; 2 Lemons; 1 Sprig basil; 1 c Chicken broth; Salt; to taste; Freshly-ground black pepper; to taste; 2 oz Olive oil

Can God reveal Himself to humanity? And, to be more specific, can He reveal himself in language, the specifics of which become normative for Christian faith and action? With an inerrant Bible these things are possible. Without it, theology inevitably enters a wasteland of human speculation. The church, which needs a sure Word of God, flounders. Without an inerrant revelation, theology is not only adrift, it is meaningless. Having repudiated its right to speak on the basis of Scripture, it forfeits its right to speak on any other issue as well.

James Montgomery Boice

CATEGORY	CUISINE	TAG	YIELD
Meats		Dujour09	2	servings

INGREDIENTS

2	sm	Red snapper; abt 1 lb
1		Fennel bulb
2	lg	Tomatoes
2		Lemons
1		Sprig basil
1	c	Chicken broth
		Salt; to taste
		Freshly-ground black pepper; to taste
2	oz	Olive oil

INSTRUCTIONS

Clean the fish by removing the gills and the small belly flap, slice all
the vegetables thin. On the bottom of a long gratin dish place the sliced
fennel, cover with the fish. Cover the fish with the slices of tomatoes,
lemon slices, leaves of basil, add the broth and season to taste. Cook the
fish in a 450 degree oven for about 20 minutes. Drain off some of the
natural juices, add to a blender and drizzle with olive oil to emulsify.
Drizzle back over fish and serve as is. This recipe yields 2 servings.
Source: "CHEF DU JOUR - (Show # DJ-9377) - from the TV FOOD NETWORK"
S(Formatted for MC5): "07-31-1999 by Joe Comiskey -
joecomiskey@netzero.net"
Recipe by: Remi Lauvand
Converted by MM_Buster v2.0l.

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