Poached Fish in a Cream Tomato Sauce

Ingredients

• 1 1/2 lbs fish fillets
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons butter, divided
• 1 onion, chopped
• 1 garlic clove
• 3/4 cup canned tomato
• 1/4 cup cream or milk
• parsley, chopped, to taste
• 1 teaspoon flour
• 1/4 cup white wine or water
• 1/2 teaspoon lemon juice

Directions

1. 1

   Sprinkle fish with salt and pepper.

2. 2

   Melt 1 tablespoons of the butter in a skillet and add the onion and garlic.

3. 3

   Place fish on top and arrange tomatoes over the fish, sprinkle with parsley and pour wine or water around fish.

4. 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. 5

   Cook 5-10 minutes or until fish flakes easily with a fork.

6. 6

   Remove lid or waxed paper and garlic.

7. 7

   Remove fish to a warm platter so it won't over cook and become dry).

8. 8

   Pour cream or milk into skillet.

9. 9

   Melt the other 1 tablespoon butter and add the lemon juice and the flour.

10. 10

    Add this to the skillet sauce and blend; it should thicken.

11. 11

    Serve fish with the sauce over it.