Name: Turkish Sea Bass
Ingredients: 4 Cloves garlic; minced; 1 c Pitted black olives chopped; 1 ts Crumbled dried oregano; 1 ts Crumbled dried basil; 2 tb Minced parsley; 1 1/2 ts Salt; 2 ts Fresh grnd. black pepper; 1/4 c Olive oil; 2 lb Sea bass fillets (4 to 6 ea); 1/2 c Vegetable stock -OR- dry white wine

Paul [addressed] the Corinthians as “those sanctified in Christ Jesus, called to be saints” (1 Cor. 1:2). The congregation in Corinth was anything but a “holy” people in terms of life and conduct; false teaching, schisms, and immorality marred the church. Still, it was a congregation of saints, of the sanctified, because in spite of the sinful conduct of many of its members and the worldly character of the church itself, it was still the church of God in Corinth.

George Eldon Ladd

CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables	Turkish	Diabetic, Low-fat/cal, Main dish, Fish	4	Sweet ones

INGREDIENTS

4		Cloves garlic; minced
1	c	Pitted black olives chopped
1	ts	Crumbled dried oregano
1	ts	Crumbled dried basil
2	tb	Minced parsley
1 1/2	ts	Salt
2	ts	Fresh grnd. black pepper
1/4	c	Olive oil
2	lb	Sea bass fillets (4 to 6 ea)
1/2	c	Vegetable stock -OR- dry white wine

INSTRUCTIONS

Combine garlic, olives, oregano, basil and parsley in small bowl.
Season to taste with salt and pepper. Heat oil in a large baking dish
at 425 degrees F. for 1 minute. Spread olive mixture evenly over
bottom of baking dish. Arrange sea bass, skin side up, on top. Pour
vegetable stock around fillets.  Bake, basting occasionally with
juices, until done. To serve, arrange fillets & olive mixture on
heated serving plates. Origin: Chef Hassan Emre, Topkapi Hotel,
Instanbul, Turkey
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

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