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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a family favourite from an old BH&G cookbook. I normally use sole, but you can substitute with whatever fish you prefer or is available. Ingredients:
6 fish fillets, fresh or frozen |
salt |
paprika |
1/4 cup chopped onion |
1 clove garlic, minced |
1 cup sliced mushrooms (or 1 small can, drained) |
1 tablespoon butter or 1 tablespoon margarine |
1/2 cup dry white wine |
2 tomatoes, peeled,seeded & coarsely chopped or 1 (16 ounce) can tomatoes, drained & chopped |
2 tablespoons parsley |
1 teaspoon sugar |
1 teaspoon instant vegetable bouillon granules |
2 teaspoons cornstarch |
1 tablespoon cold water |
Directions:
1. Thaw fish, if frozen.
2. Sprinkle each fillet with salt& pepper.
3. Roll up fillets& secure with tooth pick.
4. Cook onion, garlic& mushrooms In butter or margarine in a large skillet for about 5 minutes.
5. Add wine, tomatoes, parsley, sugar& bouillon and bring to a boil.
6. Add fish, reduce heat, cover& simmer for 15- 20 minutes or until fish flakes easily.
7. Remove fish to a platter, cover& keep warm.
8. Boil skillet mixture, uncovered, til reduced to about 1 1/2 cups.
9. Combine water& corn starch& add to skillet.
10. Cook, stirring constantly,'til mixture is thickened& bubbly.
11. Spoon sauce over fish.
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