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|Whitefish fillets||2 Pound|
|Yellow onions||2 , peeled and chopped|
|Parsley||1⁄2 Cup (8 tbs), chopped|
|Mushrooms||1⁄2 Cup (8 tbs), sliced|
|Thyme||1 Teaspoon (Whole)|
|Red wine||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed To Wet It Completely)|
|Flour||1 1⁄2 Tablespoon|
|Butter||1 1⁄2 Tablespoon|
Serving size: Complete recipe
Calories 1667 Calories from Fat 647
% Daily Value*
Total Fat 72 g111.1%
Saturated Fat 19.9 g99.6%
Trans Fat 0 g
Cholesterol 592.8 mg
Sodium 888.5 mg37%
Total Carbohydrates 44 g14.8%
Dietary Fiber 6.7 g26.7%
Sugars 1.2 g
Protein 180 g359.5%
Vitamin A 88.4% Vitamin C 82.2%
Calcium 31.5% Iron 41.4%
*Based on a 2000 Calorie diet
Add the onions, parsley, mushrooms, thyme, pepper, salt, and spice, and almost cover with the wine.
Bring to a heavy simmer, and cook, covered, for 15 to 25 minutes, or just until the fish begins to flake.
Remove the fish pieces to a heated platter, and reduce the sauce.
Blend the flour and butter over medium heat until a very light brown roux.
Use to thicken the sauce.
This dish was served over pieces of bread that had first been fried in butter.