Fillet Provencale Recipe
Ingredients
| Onions | 2 Small, sliced | |
| Butter/Margarine | 2 Tablespoon | |
| Garlic | 1 Clove (5gm), finely chopped | |
| Stewed tomatoes | 1 Can (10oz), chopped | |
| 1 jar (4 1/2 oz.) sliced mushrooms, drained | ||
| White wine | 1/4 Cup (16 tbs) | |
| Basil | 1/8 Teaspoon | |
| 6 flounder fillets (about 1/4 lb. ea.) | ||
| Salt | To Taste | |
Directions
In 12x8-inch dish, combine onion, butter and garlic.
Cook, covered with plastic wrap at HIGH 3 to 3 1/2 minutes.
Stir in tomatoes, mushrooms, wine and basil.
Cook, covered, at HIGH 3 minutes and at MEDIUM 3 to 4 minutes.
Meanwhile, season fish with salt, skin side only.
Roll up (skin-side in) and arrange seam-side down in sauce; spoon sauce over fish.
Cook, covered, at HIGH 5 to 6 minutes, or until fish is done.
Let stand, covered, 5 minutes before serving.
Cook, covered with plastic wrap at HIGH 3 to 3 1/2 minutes.
Stir in tomatoes, mushrooms, wine and basil.
Cook, covered, at HIGH 3 minutes and at MEDIUM 3 to 4 minutes.
Meanwhile, season fish with salt, skin side only.
Roll up (skin-side in) and arrange seam-side down in sauce; spoon sauce over fish.
Cook, covered, at HIGH 5 to 6 minutes, or until fish is done.
Let stand, covered, 5 minutes before serving.
Chef
