Every good thing given and every perfect gift is from above, coming
down from the Father of lights, with whom there is no variation or
shifting shadow. (James 1:17)

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Barley-Stuffed Peppers (Low Cal/Diabetic)

½ lb. firm-fleshed fish, (cod or orange roughy)
1 t. olive oil
1 t. lemon juice
1 T. minced fresh basil
¼ t. salt
Dash of ground black pepper
2 roma tomatoes, thinly sliced
2 t. freshly grated Parmesan cheese

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Preheat oven to 400°F. Rinse fish fillets and pat dry; cut into 2 serving pieces. In a 9” square baking dish, combine olive oil and lemon juice. Add fish and turn to coat both sides. Sprinkle with basil, salt and pepper. Overlap tomatoes in an even layer on top of fish and sprinkle with cheese. Cover dish with aluminum foil and bake for 10 to 15 minutes or until fish flakes easily. Makes 2 servings.