Thank you for feeding us

Sharing a meal is the most enjoyable experience there is. Utterly appreciated when one lives alone. No wonder the last supper was chosen as a symbol, a sacrament. Sharing food, the source of life, prepared with awareness of where it comes from, how it grows and how it nourishes us and sustains our lives, is an almost religious experience. If one is aware of that, one tries not to waste any food. 


Here is a recipe for fish. 
I usually cook it in the oven, as the original taste is best that way, and one does not need much oil or fat. Any fish will do. I love cod, Dover sole, halibut, sea wolf, plaice, salmon etc. One can use fillets or steaks, but in case of sole, cook the whole fish, bones and all. It makes for a more succulent dish and enhances the taste. It is very easy to just take the fish off the bone after cooking.
Needed:
Some fragrant olive oil, crushed garlic (optional), a lemon or lime, green herbs, pepper and salt, some stock (can be made from powder or tablets).

• Grease an ovenproof oval dish with the olive oil.
• Season the fish with herbs, pepper, salt, and if required the crushed garlic, and place the fish ( skin down if there is a skin) in the dish. The dish should be big enough for the fish not to overlap too much.
• Squeeze the juice out of half a lemon and sprinkle that over the fish. Cut thin slices of the rest of the lemon and arrange them on top of the fish.
• Add some cherry tomatoes cut in half, add a bit of stock and some dry white wine. The fish need not be completely covered. The white wine is optional, but it gives the fish a very delicate taste. Any alcohol will evaporate anyway.
• Preheat the oven to 175-200 degrees Celsius. Put the dish in for about 25-30 minutes. When the fish is white and flaky, - the top may be slightly browned - it is ready. If still translucent, you need to put it back for another 5-10 minutes.

Do not overcook, as the fish will lose its fine taste and become dry. 
You can put the juices through a strainer, mix some butter with the liquid and pour it over the fish.
Delicious with new potatoes and green beans, broccoli, or small carrots and mange-touts.