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Fish In Wine Casserole

Microwave.Lady's picture
  Butter/Margarine 2 Tablespoon
  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)
  Butter/Margarine 3 Tablespoon
  Flour 3 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄8 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.

Recipe Summary

Side Dish

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Fish In Wine Casserole Recipe