ABOUT THE ART
Cloisters Collection. Plaque with the Calling of Saints Peter and Andrew. British, ca. 1160–80. Champlevé enamel on gilded copper. The Metropolitan Museum of Art, 2013. Accession Number 2013.508.
This plaque is a rare and significant example of the medieval art form, demonstrating a pivotal moment in its history. Goldsmiths had traditionally used enamels only as a substitute for colored gems. However, they eventually realized the full potential of this technique as a narrative art form. The Calling of Saints Peter and Andrew is depicted with rich color, precise engraving, dramatic gestures, and intense gazes, bringing the scene to life. Jesus stands at the edge of the Sea of Galilee and calls the brothers to be “fishers of men.” The artist captures compelling details, such as Peter gathering up his robe to keep it dry as he steps from the boat and Andrew pushing with an oar against the waves.
Calling of the Disciples – Epiphany Lectionary 2 and 3
On the second and third Sundays of Epiphany, the lectionary focuses on the calling of the disciples. Additionally, on January 18th, the Church commemorates the Confession of St. Peter, where he confessed that Jesus was the Christ on the shore of the Galilee.
Most of the initial disciples were fishermen occupied with what seemed to be a successful enterprise, but Jesus called them to fish for people with only two words, “Follow me!”
Jesus still speaks these words to those willing to listen. Theologian, physician, missionary, and organist, Albert Schweitzer, eloquently states, “He comes to us as One unknown, without a name, as of old, by the lakeside, He came to those men who knew Him not. He speaks to us the same words: “Follow thou me!” and sets us to the tasks which He has to fulfill for our time. He commands. And to those who obey Him, whether they be wise or simple, He will reveal himself in the toils, the conflicts, the sufferings which they shall pass through in His fellowship, and, as an ineffable mystery, they shall learn in their own experience Who He is.”
During our visit to the Holy Land on the Sea of Galilee, we gained a new appreciation for tilapia, the primary fish of the Galilee. Its mild flavor pairs effortlessly with Mediterranean spices, and one of the highlights of our trip was eating a whole tilapia deep-fried with an Israeli coin in its mouth, just like the Bible story.
Since it might be challenging to find a whole tilapia at your local grocery store, we are using tilapia fillets for our recipe, pairing them with couscous, a staple of Middle Eastern cuisine. We flavor the tilapia with Za’atar, an ancient spice blend often comprising marjoram, oregano, and thyme, along with sumac and sesame seeds. The result is a combination with a strong, sharp aroma that has clear nutty notes, complementing the mild fish excellently.
To the couscous, we add pomegranate seeds, feta, and figs. The figs remind us that Jesus saw St. Philip under a fig tree (John 1:48), and their fruitiness blends well with the Middle Eastern spice. Don’t forget to pick up some pita bread to enjoy with your meal.
This is the kind of feast that Peter’s mother-in-law would have prepared for Jesus in gratitude for her healing. No wonder Jesus, from so many places, called the lakeside town of Capernaum his hometown. While enjoying this lakeside feast, you may hear those faint words, “follow me.”
Za’atar Spiced Tilapia with Fig and Couscous Salad
Flavorful za’atar spiced tilapia fillets are pan-seared and served alongside a refreshing couscous salad studded with sweet figs, green onions, pomegranate, honey, and feta. This wonderful Mediterranean dish is light and refreshing. Enjoy with a side of fresh pita and a Greek salad.
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Ingredients
- Ingredients for Za’atar Spiced Tilapia
4 4 Tilapia filets
Za’atar seasoning
2 tablespoons 2 olive oil
Pinch salt to taste
Parsley (minced, for garnish)
- Ingredients for Couscous Salad with Figs
2 cups 2 pearl couscous
3 cups 3 water
12 12 figs (halved)
4 4 green onions (sliced)
1 cup 1 crumbled Feta
2 2 pomegranate
1 teaspoon 1 honey (plus more for drizzling)
1/2 cup 1/2 olive oil
1/2 cup 1/2 lemon juice
Pinch Ground coriander
Salt and Pepper (to taste)
Mint and Cilantro (as garnish)
Directions
- Instructions for Za’atar Spiced Tilapia
- Heat 2 tbsp of olive oil on medium high in a non stick skillet.
- Pat the fish dry and season both sides of the fillets with the Za’atar seasoning.
- When the oil is hot, add the seasoned tilapia to the skillet, and pan fry each side for approximately 4 minutes, or until the fish flakes easily with a fork.
- Add minced parsley to garnish, and a pinch of salt to taste. Serve with the Couscous Salad with figs and pita bread.
- Instructions for Couscous Salad with Figs
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Place the halved figs on the baking sheet and drizzle with honey. Bake figs for approximately 10 minutes or until lightly browned and caramelized.
- Cut the 4 green onions into thin rings and finely chop the mint and cilantro. Pluck out the pomegranate seeds.
- In a medium sauce pan, bring 3 cups of water (with a pinch of salt) to boil on high heat. Once boiling, reduce heat to low, stir in 2 cups of pearl couscous, cover, and let simmer for 8 – 10 minutes or until the water is absorbed.
- For the dressing, pour 1/2 cup lemon juice, 1/2 cup olive oil, pinch of ground coriander and 1 teaspoon honey into a sealable container. Close tightly and shake. Add salt and pepper to taste.
- Top the couscous with the green onions, pomegranate seeds, crumbled feta, honey-roasted figs, and dressing. Garnish with cilantro and mint.