Red Snapper With Slow Roasted Onions, Thyme

God's sovereign election and man's exercise of responsibility in choosing Jesus Christ seem opposite and irreconcilable truths - and from our limited perspective they are opposite and irreconcilable. That is why so many earnest, well-meaning Christians throughout the history of the church have floundered trying to reconcile them. Since the problem cannot be resolved by our finite minds, the result is always to compromise one truth in favor of the other or to weaken both by trying to take a position somewhere between them. We should let the antimony remain, believing both truths completely and leaving the harmonizing of them to God.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy	Sami	Fish, Simply	4	Servings

INGREDIENTS

4		140 g, 5oz pieces of red
		snapper bones
		removed but with
		the skin still on
8		Onions
3		Sprigs fresh thyme
5		Cloves garlic
100		Balsamic vinegar, 3 1/2fl
		oz
100		Virgin olive oil, 3 1/2fl
		oz
100	g	Fresh flat leaf parsley
		4oz
2		Tinned anchovy fillets
2	T	Freshly grated Parmesan
		cheese
1	t	Caster sugar
		Salt and freshly ground
		black pepper

INSTRUCTIONS

Preheat the oven to 170?C/325?F/gas mark 3.  Peel and cut the onions in
half lengthways and then into quarters and  place into an ovenproof
dish. Chop 4 of the garlic cloves finely and  sprinkle on top of the
onions together with the fresh thyme and  sugar. Pour over the vinegar
and half the olive oil and season well  with salt and pepper. Place in
the oven and cook for about one hour  mixing every 15 minutes or so
until golden brown and soft.  While cooking make the pesto. Place the
parsley, not stalks, into a  blender with 4/5 of the oil. Add the other
garlic clove, anchovy and  cheese. Season well and blend until a smooth
paste is achieved, this  should only take a minute.  Heat a non stick
pan on the stove with the remaining oil and season  the fillets of
snapper well. Place into the pan, skin side down and  hold each piece
down well to prevent the skin and fillet curling when  cooking. Once
the skin is nice and golden brown, turn over and place  in the oven to
finish cooking for about 3 to 4 minutes.  Remove the onions and place
onto the middle of each plate. Place the  snapper fillets on the top
and pour over the remaining juices from  the red onion pan. Drizzle
with the parsley pesto and serve.  Converted by MC_Buster.  Per
serving: 295 Calories (kcal); 23g Total Fat; (67% calories from  fat);
3g Protein; 22g Carbohydrate; 0mg Cholesterol; 8mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 4
1/2 Fat; 0 Other Carbohydrates  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 387 Calories From Fat: 116 Total Fat: 13.2g Cholesterol: 39.9mg Sodium: 773mg Potassium: 404.2mg Carbohydrates: 24.2g Fiber: 4g Sugar: 10g Protein: 20.2g