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Poached Fish in a Cream Tomato Sauce

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“From "Cooking Fun" submitted by Goldie Singer (1950), Fairlawn, NJ. I copied this from a friend's cookbook. It was her MIL's cookbook.”

Ingredients Nutrition


  1. Sprinkle fish with salt and pepper.
  2. Melt 1 tablespoons of the butter in a skillet and add the onion and garlic.
  3. Place fish on top and arrange tomatoes over the fish, sprinkle with parsley and pour wine or water around fish.
  4. Use a vented lid or use waxed paper with a small hole cut in center over the skillet and bring to a boil.
  5. Cook 5-10 minutes or until fish flakes easily with a fork.
  6. Remove lid or waxed paper and garlic.
  7. Remove fish to a warm platter so it won't over cook and become dry).
  8. Pour cream or milk into skillet.
  9. Melt the other 1 tablespoon butter and add the lemon juice and the flour.
  10. Add this to the skillet sauce and blend; it should thicken.
  11. Serve fish with the sauce over it.

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