| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Fish |
4 |
Servings |
INGREDIENTS
| 4 |
|
Fillets |
| 1 |
tb |
Olive oil |
| 1 |
pk |
Mushrooms — (12 oz) sliced |
| 2 |
tb |
Water |
| 2 |
tb |
Flour |
| 1 |
cn |
Evaporated skim milk — (12 |
|
|
Oz) |
| 2 |
tb |
Tomato paste |
| 1/2 |
c |
Onion — sliced thin |
| 1/4 |
ts |
Black pepper |
INSTRUCTIONS
Preheat oven at 350. Prepare a loaf pan lined with foil with cooking
spray. Arrange fillets in prepared loaf pan and set aside. In a skillet,
heat oil over moderate heat until bubbling. Add mushrooms and cook for 1
minute. Stir in water and cook, covered, for 3 minutes or until mushrooms
are almost tender. Blend in flour and cook, stirring, for 1 minute. Slowly
add the milk and cook, stirring constantly, for 5 minutes or until
thickened and smooth. Remove skillet for heat and stir in tomato paste,
onions, and pepper. Spoon the mushrooms and sauce over the fillets and
bake, uncovered, for 6 minutes or until fish flakes.
Recipe By : Reader's Digest Live Longer Cookbook
From: Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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