Rustic Baked Scrod With Creole Tomato Sauce

If my heart is the source of my sin problem, then lasting change must always travel through the pathway of my heart. It is not enough to alter my behavior or to change my circumstances. Christ transforms people by radically changing their hearts. If the heart doesn’t change, the person’s words and behavior may change temporarily because of an external pressure or incentive. But when the pressure or incentive is removed, the change will disappear.

Paul David Tripp

CATEGORY	CUISINE	TAG	YIELD
		Essnce10	2	Servings

INGREDIENTS

		=== FOR THE SAUCE ===
1	T	Olive oil
1/2	c	Chopped onion
1/4	c	Chopped celery
1/4	c	Chopped green pepper
1	c	Crushed tomatoes and their
		juices
1		Bay leaf
1	t	Fresh chopped thyme
1	t	Salt
1/4	t	Cayenne pepper
		=== FOR THE CRUST ===
1/4	c	Dry bread crumbs
1/4	t	Dried thyme
2	t	Bayou Blast – {Emeril's
		Creole Seasoning} see *
		Note
1	T	Olive oil
2		Six-ounce Fillets of scrod
		trimmed of fat
		and the blood line

INSTRUCTIONS

Note: See the Bayou Blast - {Emeril's Creole Seasoning} recipe which
is included in this collection.  Preheat oven to 400 degrees. Start the
sauce. In an oven-proof  skillet, heat olive oil. Then add onions,
celery, and green peppers,  and cook for 5 minutes or until the
vegetables are soft. Add tomatoes  and juices, bay leaf, thyme, salt,
cayenne pepper, mix well and  simmer for 10 minutes. Meanwhile make the
crust: In a bowl combine  bread crumbs, dried thyme, 1 teaspoon Bayou
Blast, and olive oil, mix  well. Season the fillets with the remaining
teaspoon of Bayou Blast,  then carefully place the fillets on top of
the simmering sauce. Top  each fillet with 2 tablespoons of the bread
crumb mixture. Place in  the oven and bake for 10 minutes or until the
fish is just tender and  flaky. This recipe yields 2 servings.  Recipe
Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD  NETWORK
- (Show # EE-2206 broadcast 08-19-1996) Downloaded from their  Web-Site
- http://www.foodtv.com  Formatted for MasterCook by MR MAD, aka Joe
Comiskey -  jpmd44a@prodigy.com  10-26-1996  Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 205 Calories From Fat: 128 Total Fat: 14.5g Cholesterol: 0mg Sodium: 1276.8mg Potassium: 199.3mg Carbohydrates: 17.5g Fiber: 2.3g Sugar: 4g Protein: 2.7g