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INGREDIENTS:
1 1/2 pounds sole, 1 tablespoon olive oil, 1 medium onion (chopped), 1 teaspoon salt, 1/8 teaspoon lemon pepper, 1 garlic clove (peeled), 3/4 cup chopped canned tomatoes (drained), 1 tablespoon chopped fresh parsley, 1/4 cup dry white wine, 1/4 cup fat free half and half, 1 tablespoon soft butter, 1 tablespoon Wondra flour
METHOD:
Pour olive oil into skillet. Saute onions in oil until soft. Add salt, lemon pepper, and garlic clove. Lay fish on top of onions. Scatter chopped tomatoes and parsley over fish. Pour wine around fish.
Cover loosely with foil and cook over medium heat 5-10 minutes, or until fish flakes with a fork. Remove foil and garlic clove.
Drizzle half and half into sauce. Work flour into butter and stir into sauce. Cook over medium heat, shaking the pan a bit, until sauce has thickened. Makes 4 servings.
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