Packets Of Sole With Spinach

Laymen sometimes think they need not be theologians. That, however, is a very great mistake. They do need to be theologians; at least, they should be amateur theologians. In fact, that is the one vocation every man is obliged to follow. A layman does not need to be a plumber, a carpenter, a lawyer, a doctor, a teacher, a laborer, a housewife. These are all possibilities, not necessities. A layman may be one of these or the other as he chooses. But he must be a theologian. This is not an option with him but a requirement… A lay theologian is a person who has a true knowledge of God which he understands in nontechnical, nonprofessional, nonacademic terms… Is it not clear why a layman must necessarily be a theologian? Is there anyone, layman or otherwise, who does not need to know God? Does the Scripture not say, “This is life eternal, that they might know thee the only true God, and Jesus Christ, whom thou has sent” (John 17:3)? It is, then, no mere option with a layman whether he will be a theologian or not, whether he will have eternal life or not; it is no option with him whether he will know God or not. The knowledge of God is necessary to eternal life. And if eternal life is necessary for every man, then theology is also necessary for every man.

John Gerstner

CATEGORY	CUISINE	TAG	YIELD
Seafood		Fish	4	Servings

INGREDIENTS

1	lb	Spinach
1/4	c	Water
4		6-oz sole fillets
4		Scallions, trimmed & sliced
		thin diagonally
8		Mushrooms, sliced thin
3	oz	Sweet butter
		Salt
		Black pepper, ground
1		Lemon, sliced thin

INSTRUCTIONS

From: Joel.Ehrlich@salata.com (COLLECTION)  Date: 20 Jan 1995 14:51:10
-0000  Preheat the oven to 425 degrees.  Prepare the spinach by
removing the  stems and any yellowed or torn outer leaves.  Wash well.
Place in a  pot. Add the water. Cover. Steam over medium high heat
until just  wilted (1-2 minutes). Drain immediately. Plunge into cold
water to  stop the cooking. Drain again. Press out excess liquid - (the
spinach  MUST be DRY!). Spread on paper towels. Cut one heavy piece of
aluminum foil, about 14" long, for each serving. Butter the center of
each, covering about 9 square inches (4 1/2"x4 1/2"). Spread equal
amounts of the spinach on each piece of foil. Top each with a fillet.
Sprinkle scallions and mushrooms over. Dot with small pieces of
butter. Season with salt and pepper. Lay 2 slices of lemon on each.
Fold the foil over the fish along its length. Press the sides of the
foil together along the length of the fish. Fold over twice to seal.
Close the ends of each packet. Seal. Lay the packets on a baking
sheet. Place on the middle shelf of the oven. Bake for 15 minutes.
Remove from the oven.  Carefully open each packet. Transfer the
contents to warm serving plates.  Spoon a little of the cooking  liquid
over. Serve immediately.  REC.FOOD.RECIPES ARCHIVES  /FISH  From
rec.food.cooking archives.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 155 Calories From Fat: 63 Total Fat: 7.5g Cholesterol: 3.8mg Sodium: 444.7mg Potassium: 569.5mg Carbohydrates: 22.1g Fiber: 6.2g Sugar: 1.9g Protein: 6.7g