Cookbook

Fish With Veg. Sauce

by

Ingredients

  • 2 lb filet de poisson
  • 1/4 cup margarine
  • 1/4 lb champignons, slice
  • 1/2 cup poivron, finely chopped
  • 1/2 tsp sel
  • 1/4 tsp poivre
  • 1/4 cup farine
  • 10 oz petits pois
  • 1 Tbsp citron, jus
  • 1/4 cup parmesan

Instructions

Arrange fish in single layer in grased large shallow baking pan. Cover with foil and bake until fish flakes. Remove from oven, let stand, covered, about 5'. Melt margarine in a frying pan. Add mushrooms, green pepper. Saute until mushrooms are limp. Stir in salt, pepper and flour. Cook until bubbly. Remove from heat. Drain liquid from fish into measuring cup. Add milk to make 1 1/2 cups liquid. Gradually, while stirring, add to mixture in frying pan. Cook until thickens. Stir in peas and lemon juice. Spoon over fish. sprinkle 1/4 cup Parmesan on top. Broil about 4" from heat until top is golden.

Seafood, p. 31

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Notes