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FISH AND SEAFOOD
FILLET PROVENCALE
2 small onions, sliced 2
2 tbsp butter or margarine 30 ml
1 clove garlic, finely 1
chopped
16 oz can stewed tomatoes, 480 g
chopped
4
1
⁄2 oz can sliced mushrooms, 135 g
drained
1
⁄4 cup white wine 60 ml
1
⁄8 tsp basil 0.5 ml
6 flounder fillets [(about 6
1
⁄4 lb (125 g) ea.]
salt
To Microwave: In an 11 x 7" (28 x 18 cm) dish,
combine onions, butter and garlic. Cover with plastic
wrap. Cook at P7 3 - 3
1
⁄2 minutes. Stir in tomatoes,
mushrooms, wine and basil. Cover. Cook at P7
3 minutes, and at P4 3 - 4 minutes, stir once.
Meanwhile, season fish with salt, skin side only. Roll
up (skin-side in) and arrange seam-side down in
sauce, spoon sauce over fish. Cover. Cook at P7
5 - 7 minutes, or until fish is done. Let stand,
covered, 5 minutes before serving.
Makes: 6 servings
FILLET AMANDINE
2 tbsp butter or margarine 30 ml
2 tbsp slivered almonds 30 ml
1
⁄2 lb fish fillets 250 g
salt and pepper to taste
lemon juice
parsley flakes
Place butter and almonds in an 8" (20 cm) square
dish. Cook at P7 2 - 3 minutes, stir once. Dip fillets in
butter and arrange in same dish, spoon almonds and
butter on top of fish. Season with salt and pepper.
Sprinkle with lemon juice.
Cover with plastic wrap. Cook at P7 3 - 5 minutes, or
until fish flakes when tested with a fork.
To Complete: Let stand, covered, 3 minutes.
Sprinkle with parsley before serving.
Makes: 2 servings
TURBOT FILLETS
1
⁄3 cup bread crumbs 80 ml
1
⁄2 tsp savory 2 ml
1
⁄2 tsp paprika 2 ml
1
⁄4 tsp pepper 1 ml
2 tbsp butter or margarine 30 ml
1 lb turbot or sole fillets 500 g
Thoroughly combine seasonings and bread crumbs
on a plate. In a glass measuring cup, melt butter at
P7 10 - 15 seconds. Coat fish with butter, then crumb
mixture. Arrange in a shallow dish.
Cover with wax paper and cook at P7 4 - 6 minutes,
or until fish flakes easily with a fork.
Makes: 4 servings
Fillet Provencale
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