Flounder Poached In Fresh Tomato Sauce

Recipe Ingredients

1/2 cup	31g / 1.1oz	Chopped onion
1		Garlic clove - minced
2 tablespoons	30ml	Olive oil
1/2 cup	118ml	White wine
2 teaspoons	10ml	Dried basil
3 cups	187g / 6.6oz	Chopped, skinned, and seeded tomatoes
1		Marjoram
4		Skinned flounder fillets
1/2		Lemon, juice only
		Salt - to taste
		Black pepper, freshly ground - to taste

Recipe Instructions

Cook the onion and garlic in the olive oil until soft. Add the wine, basil, and marjoram. Simmer until most of the liquid evaporates. Add the tomatoes and simmer 3 minutes. Place the flounder fillets in the simmering sauce, cover, and cook gently for 2 minutes -- just until fish is firm. Remove fish, add the lemon juice to the sauce, salt and pepper to taste, and pour over the fish. This recipe serves 4.

Source:
FIFTY WAYS TO COOK MOST EVERYTHING by Andrew Schloss with Ken Bookman (c) 1992 - Simon & Schuster, New York, NY - 477 pages - $25.00 - As reprinted in the Sep/Oct, 1993 issue of Cookbook Digest

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