Fish In Wine Casserole
|Onion||1 Medium, thinly sliced|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Halibut||2 Pound, cut into 2-inch pieces|
|Milk||1 Cup (16 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Canned small peas||8 1⁄2 Ounce, drained|
|Chinese fried noodles||1 1⁄2 Cup (24 tbs), fried|
In a shallow, 11/2 quart, heat-resistant, non-metallic casserole melt the 2 tablespoons of butter on full power 30 seconds.
Add onion and heat, uncovered, on full power 3 minutes or until onion is tender but not browned.
Add wine and fish and heat, covered, on full power 6 minutes or until fish flakes easily with fork.
Drain pan juices into a measuring cup and add enough milk to pan juices to equal 2 cups.
Set fish and liquid aside.
In a small, heat-resistant, non-metallic bowl, melt the 3 tablespoons of butter or margarine on full power for 30 seconds.
Stir in flour, salt and pepper.
Gradually stir in reserved fish liquid mixture.
Heat, uncovered, on roast for 8 minutes, stirring twice until thickened and smooth.
Add peas to sauce.
Add sauce to fish in the casserole and stir gently.
Heat, uncovered, on roast for 3 minutes.
Sprinkle noodles over fish and heat, uncovered, on roast for 2 minutes.