Make sure you serve this in a pan, on a bed of rocks.
- 1 ¾ lb whitefish fillet (sole or cod can also be used)
- 2 tbsp butter
- ¼ cup parsley, snipped
- 1 onion, chopped
- ½ cup water
- 2 tomatoes, peeled and quartered
- ½ cup dry white wine
- 1 tsp salt
- 1/3 cup cream
- ½ tsp pepper
- 1 tbsp flour
- 6 sm potatoes, boiled
Season fish with salt and pepper. Saute onions in 1 tbsp butter in a large skillet; place fish on top. Arrange tomatoes on fish; sprinkle with 2 tbsp parsley. Pour wine and water over fish. Cut a piece of waxed paper the shape of the skillet, cut a whole in the center and cover the fish. Cook fish 10 minutes or until easily flaked when tested with a fork. Gently remove fish from pan. Add cream to fish stock. Mix flour with remaining butter and blend into liquid, stirring constantly until lightly thickened. Pour sauce over fish; add boiled potatoes and sprinkle with remaining parsley.
Serves 4.
