Steamed Fillet Of Sea Bream With Sauce Vierge

The more excellent something is the more likely it will be imitated. There are many false diamonds and rubies, but who goes about making counterfeit pebbles? However, the more excellent things are the more difficult it is to imitate them in their essential character and intrinsic virtues. Yet the more variable the imitations be, the more skill and subtlety will be used in making them an exact imitation. So it is with Christian virtues and graces. The devil and men's own deceitful hearts tend to imitate those things that have the highest value. So no graces are more counterfeited than love and humility. For these are the virtues where the beauty of a true Christian is seen most clearly.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Grains		Food networ, Food3	4	Servings

INGREDIENTS

4		Sea bream fillets, about 150
		g each
		Salt and freshly ground
		pepper
1		Sprig dill
2		Tomatoes, seeded and diced
50		Red wine vinegar
100		Olive oil
20	g	Shallots, finely chopped
15		Basil, finely sliced
1		Court bouillon

INSTRUCTIONS

Season the sea bream and place in a steamer. Place the dill on top of
the fish.  To make the tomato vinaigrette, mix all the ingredients
together, and  season to taste. Warm very gently in a small pan.  Steam
the fillets over the boiling court bouillon for about 2-3  minutes. The
fillets should curl a bit, which is a sign of freshness.  Arrange the
fish on a plate or dish with the skin uppermost, and  cover with the
tomato vinaigrette.  Use the sprigs of chervil to garnish the fish.
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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 14 Calories From Fat: <1 Total Fat: <1g Cholesterol: 0mg Sodium: 152.7mg Potassium: 123.7mg Carbohydrates: 3.2g Fiber: <1g Sugar: 1.3g Protein: <1g