Yield: 4 Servings
Measure | Ingredient |
---|---|
4 \N | Fillets |
1 tablespoon | Olive oil |
1 pack | Mushrooms -- (12 oz) sliced |
2 tablespoons | Water |
2 tablespoons | Flour |
1 can | Evaporated skim milk -- (12 |
\N \N | Oz) |
2 tablespoons | Tomato paste |
½ cup | Onion -- sliced thin |
¼ teaspoon | Black pepper |
Preheat oven at 350. Prepare a loaf pan lined with foil with cooking spray. Arrange fillets in prepared loaf pan and set aside. In a skillet, heat oil over moderate heat until bubbling. Add mushrooms and cook for 1 minute. Stir in water and cook, covered, for 3 minutes or until mushrooms are almost tender. Blend in flour and cook, stirring, for 1 minute. Slowly add the milk and cook, stirring constantly, for 5 minutes or until thickened and smooth. Remove skillet for heat and stir in tomato paste, onions, and pepper. Spoon the mushrooms and sauce over the fillets and bake, uncovered, for 6 minutes or until fish flakes.
Recipe By : Reader's Digest Live Longer Cookbook From: Date: File