|Onion||1 Small, thinly sliced|
|Butter/Margarine||15 Milliliter (1 Tablespoon)|
|Garlic clove||1 Medium, minced|
|Rosemary leaves||1⁄4 Teaspoon, crushed|
|Condensed cheddar cheese soup||1 Can (10 oz) (284 Milliliter)|
|Chopped canned tomatoes||125 Milliliter, drained|
|Flounder fillets||500 Gram|
|Chopped parsley||1 Tablespoon|
In 1 L (1 quart) glass measuring cup, combine onion, butter and seasonings.
Cook in microwave oven 3 minutes or until onion is tender; add soup and tomatoes.
In 2 L (2 quart) shallow glass dish 30 x 20 x 5 cm (12 x 8 x 2 inches), arrange fish in single layer, pour soup mixture over fish.
Cook 15-18 minutes or until done, giving dish 1/4 turn 3 times.
Garnish with parsley.