Fish Provencale
Ingredients
- 6 fish fillets, fresh or frozen ⓘ
- salt ⓘ
- paprika ⓘ
- 1/4 cup chopped onion ⓘ
- 1 clove garlic, minced ⓘ
- 1 cup sliced mushrooms (or 1 small can, drained) ⓘ
- 1 tablespoon butter or 1 tablespoon margarine ⓘ
- 1/2 cup dry white wine ⓘ
- 1 tomatoes, peeled,seeded & coarsely chopped or (16 ounce) can tomatoes, drained & chopped ⓘ
- 2 tablespoons parsley ⓘ
- 1 teaspoon sugar ⓘ
- 1 teaspoon instant vegetable bouillon granules ⓘ
- 2 teaspoons cornstarch ⓘ
Instructions
- Thaw fish, if frozen.
- Sprinkle each fillet with salt& pepper.
- Roll up fillets& secure with tooth pick.
- Cook onion, garlic& mushrooms In butter or margarine in a large skillet for about 5 minutes.
- Add wine, tomatoes, parsley, sugar& bouillon and bring to a boil.
- Add fish, reduce heat, cover& simmer for 15- 20 minutes or until fish flakes easily.
- Remove fish to a platter, cover& keep warm.
- Boil skillet mixture, uncovered, til reduced to about 1 1/2 cups.
- Combine water& corn starch& add to skillet.
- Cook, stirring constantly,'til mixture is thickened& bubbly.
- Spoon sauce over fish.
Nutrition & Diet Analysis (per serving)
686
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).