Name: Whitefish with Filbert And Lemon Sauce
Ingredients: 3 lb True cod; (or white fish such as sole or flounder); Butter or olive oil; Salt; to taste; Freshly-ground black pepper; to taste; 1/2 c Filberts; coarsely ground; Juice of 1 lemon; === SAUCE ===; 2 tb Butter; 2 tb Flour; 1 c Clam juice or fish stock; Salt; to taste; Freshly-ground black pepper; to taste; 1/4 c White wine; Juice of 1/2 lemon

While Christians take a variety of stances on contraception today, this diversity of opinion and practice is a relatively recent historical development. The majority report in Christian history has been overwhelmingly vocal in its opposition to birth control. The Early Church fathers condemned the use of contraception, leaning heavily on the negative example of Onan in Genesis 38 as evidence for their position and arguing that procreation was the primary purpose of sexual intimacy. This same basic stance was reiterated and reinforced by the Medieval monks and theologians. Even with the sweeping changes which the Reformation brought to Christians’ views of marriage and family, leading Reformers (such as Luther and Calvin) maintained the church’s historic opposition to contraception. Up through the 19th century, both Protestant denominations and the Roman Catholic church stood united in their condemnation of contraception. The first official break with this view came with the 1930 Lambeth Conference, in which the Anglican Communion cautiously opened the door for Christian use of contraception. Within a few decades, the Christian consensus on contraception had collapsed and a range of attitudes and approaches towards contraception began to develop (Ben Franks).

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CATEGORY	CUISINE	TAG	YIELD
Seafood		Frugal03	8	servings

INGREDIENTS

3	lb	True cod
		(or white fish such as sole or flounder)
		Butter or olive oil
		Salt; to taste
		Freshly-ground black pepper; to taste
1/2	c	Filberts; coarsely ground
		Juice of 1 lemon
		=== SAUCE ===
2	tb	Butter
2	tb	Flour
1	c	Clam juice or fish stock
		Salt; to taste
		Freshly-ground black pepper; to taste
1/4	c	White wine
		Juice of 1/2 lemon

INSTRUCTIONS

Divide the fish into 8 portions and place each in a buttered individual
baking dish. Add salt and freshly ground pepper to taste. Brush each
portion with melted butter and top with a tablespoon or so of coarsely
chopped filberts. Sprinkle with a bit of fresh lemon juice. Bake at 350
degrees for 20 to 25 minutes, or until the fish is tender but not dry. For
the sauce, melt the butter in a small saucepan and add the flour. Cook for
a moment, then add the clam juice or fish stock. Stir over medium heat
until the sauce thickens. Add the salt and pepper and the white wine. Just
before serving add the lemon juice to the sauce. Pour a bit of the sauce
over the fish. This recipe serves 8 as an appetizer or 6 as a main course.
Comments: This dish is close to one served by Place Pigalle, a fine
restaurant in Seattle's Pike Place Market.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 04-24-1991 issue -
The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-12-1995
Suggested Wine: Chardonnay
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.

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