Poached Fish In A Cream Tomato Sauce - cooking recipe

Ingredients

1 1/2 lbs fish fillets
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter, divided
1 onion, chopped
1 garlic clove
3/4 cup canned tomato
1/4 cup cream or 1/4 cup milk
parsley, chopped, to taste
1 teaspoon flour
1/4 cup white wine or 1/4 cup water
1/2 teaspoon lemon juice

Preparation

Sprinkle fish with salt and pepper.
Melt 1 tablespoons of the butter in a skillet and add the onion and garlic.
Place fish on top and arrange tomatoes over the fish, sprinkle with parsley and pour wine or water around fish.
Use a vented lid or use waxed paper with a small hole cut in center over the skillet and bring to a boil.
Cook 5-10 minutes or until fish flakes easily with a fork.
Remove lid or waxed paper and garlic.
Remove fish to a warm platter so it won't over cook and become dry).
Pour cream or milk into skillet.
Melt the other 1 tablespoon butter and add the lemon juice and the flour.
Add this to the skillet sauce and blend; it should thicken.
Serve fish with the sauce over it.