Preparation:
Cut fish into slices approximately 1 1/2-inches thick. Heat oil in large, heavy skillet. Add onions and cook until slightly browned. Add fish and cook until fish is golden brown.
Remove fish and set aside. Add tomatoes to pan. Sprinkle with flour. Stir in wine and liquid from can of tomatoes.
Bring to boil. Return fish to pan and cook, without allowing to boil, for 20 minutes. Serve hot.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin |
