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Fish Provencal

Love.Food's picture
Ingredients
  Skinless flounder fillets/Sole fillets 1 Pound (Fresh / Frozen, About 1/4 Inch Thick)
  Fine herbs 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
  Sliced fresh mushrooms 1 Cup (16 tbs)
  Dry white wine 1⁄3 Cup (5.33 tbs)
  Chopped onion 1⁄4 Cup (4 tbs)
  Garlic 2 Clove (10 gm), minced
  Tomatoes/1/2 of a 14 1/2 -ounce can lower-sodium tomatoes, cut up 2 Medium, peeled, seeded, and chopped to make 1 1/3 cups
  Sugar 1 Teaspoon
  Instant chicken bouillon granules 1⁄2 Teaspoon
  Cold water 1 Tablespoon
  Cornstarch 2 Teaspoon
  Snipped parsley 1 Tablespoon
Directions

Thaw fish, if frozen.
Cut into 4 equal portions.
Rinse; pat dry with paper towels.
Sprinkle each fillet with fine herbes and pepper.
Roll up fillets.
In a large skillet stir together the mushrooms, wine, onion and garlic.
Bring to boiling; reduce heat.
Cover and simmer for 2 minutes.
Stir in the tomatoes, sugar, and bouillon granules.
Return to boil.
Add fish rolls, seam side down; reduce heat.
Cover and simmer for 8 to 10 minutes or just till fish begins to flake easily.
Transfer fish rolls to dinner plates; keep warm.
Boil remaining mixture in skillet, uncovered, till reduced to 1 1/4 cups (3 to 4 minutes).
In a small mixing bowl stir together the cold water and cornstarch.
Stir into mixture in skillet.
Cook and stir till thickened and bubbly.
Cook and stir for 1 to 2 minutes more.
Spoon sauce over fish.
Sprinkle with parsley.

Recipe Summary

Cuisine: 
French
Method: 
Boiled
Ingredient: 
Fish

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