Fillet Provencale Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Onions2 Small, sliced
 Butter/Margarine2 Tablespoon
 Garlic1 Clove (5gm), finely chopped
 Stewed tomatoes1 Can (10oz), chopped
 1 jar (4 1/2 oz.) sliced mushrooms, drained
 White wine1/4 Cup (16 tbs)
 Basil1/8 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.
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