1.5 lbs fish filets
1 teaspoon salt
1 pinch of black pepper
1 garlic clove, peeled and minced or crushed
2 tablespoons butter or margarine
1 medium onion, peeled and chopped or grated
3 medium tomatoes, peeled and seeded
Fresh parsley, chopped
1/4 cup white wine
1/4 cup heavy cream
2 tablespoons softened butter
1 teaspoon all-purpose flour
Fresh parsley, chopped
1.5 lbs fish filets
1 teaspoon salt
1 pinch of black pepper
1 garlic clove, peeled and minced or crushed
2 tablespoons butter or margarine
1 medium onion, peeled and chopped or grated
3 medium tomatoes, peeled and seeded
Fresh parsley, chopped
1/4 cup white wine
1/4 cup heavy cream
2 tablespoons softened butter
1 teaspoon all-purpose flour
Fresh parsley, chopped
Use a large saucepan with a lid
Cut out a circle of parchment paper to line the bottom of the saucepan: make a small hole in the center and reserve
Season the fish with salt and pepper
Place a toothpick in the garlic
In the saucepan, melt 2 tablespoons of butter; add the onion and garlic; cover with the fish, tomatoes, and 1 tablespoon of chopped parsley
Add the white wine
Cover with the parchment paper; bring to a boil: lid and cook over high heat for 5-10 minutes or until the fish is cooked through and flakes easily with a fork, but still slightly moist
Remove the lid, paper, and garlic
Pour the heavy cream around the fish
Mix 2 tablespoons of softened butter with the flour; add to the cream, stirring
Stir the saucepan to combine and thicken the sauce
Place some of the sauce over the fish; sprinkle with parsley and serve directly from the saucepan
Serve 4 portions.
