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| What You Need: |
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1 pound filet of sole (or other white fish)
1 cup canned tomatoes, drained
½ cup finely-chopped onion
¼ cup finely-chopped green pepper
¼ cup finely-chopped mushrooms
¼ cup finely-chopped celery
1 tablespoon dried parsley flakes
1 bay leaf, broken into fourths
Dash of garlic powder
¼ teaspoon basil leaves
¼ teaspoon salt
1 tablespoon flour
2 tablespoons dry red wine
½ cup quartered ripe olives (optional)
¼ cup grated Parmesan cheese
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| How To Cook: |
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1. Put the tomatoes, onion, green pepper, mushrooms, celery, parsley flakes, bay leaf, garlic powder, basil leaves, salt, flour, and wine in a 1-quart covered casserole.
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2. Mix well and cook, covered, in the microwave oven for 10 minutes, stirring occasionally. Arrange the fish in an 8-inch baking dish or in 4 individual ramekins.
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3. Cover with the sauce; cook in the microwave oven, lightly covered with wax paper, until the fish will flake (about 8 to 12 minutes).
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4. Sprinkle on the quartered olives and the Parmesan cheese. Cook 1 minute longer to heat through.
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TIP:
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Fish stays very moist and tender when cooked in the microwave oven. Take care to not overcook. There will be some residual cooking in fish between the time that the fish comes from the microwave oven and the time it is consumed.
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