Yield: 1 Servings
|Salt & white pepper|
|3 tablespoons||Chopped mild onions|
|1 small||Pressed garlic clove|
|1 can||(4oz) drained sliced|
|1 can||(16oz) stewed tomatoes|
|½ cup||Dry white wine|
|2 tablespoons||Minced fresh parsley|
|Thin lemon slices (for|
|Hot cooked rice|
Season fish generously with salt & white pepper. Broil lightly; keep warm. Meanwhile, saute' onion & garlic in butter until golden; stir in mushrooms, thyme & flour. Blend in tomatoes & wine: cook over low heat until slightly thickened, about 5 minutes. Stir in parsley; taste to correct seasonings. Spoon hot sauce over fish; garnish.
Serve with hot cooked rice. Cod or haddock may be used.