Poached Fish In A Cream Tomato Sauce

• 1 1/2 lbs fish fillets
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons butter, divided
• 1 onion, chopped
• 1 garlic clove
• 3/4 cup canned tomato
• 1/4 cup cream or 1/4 cup milk
• parsley, chopped, to taste
• 1 teaspoon flour
• 1/4 cup white wine or 1/4 cup water
• 1/2 teaspoon lemon juice

1. Sprinkle fish with salt and pepper.
2. Melt 1 tablespoons of the butter in a skillet and add the onion and garlic.
3. Place fish on top and arrange tomatoes over the fish, sprinkle with parsley and pour wine or water around fish.
4. Use a vented lid or use waxed paper with a small hole cut in center over the skillet and bring to a boil.
5. Cook 5-10 minutes or until fish flakes easily with a fork.
6. Remove lid or waxed paper and garlic.
7. Remove fish to a warm platter so it won't over cook and become dry).
8. Pour cream or milk into skillet.
9. Melt the other 1 tablespoon butter and add the lemon juice and the flour.
10. Add this to the skillet sauce and blend; it should thicken.
11. Serve fish with the sauce over it.

fish fillets, salt, pepper, butter, onion, garlic, tomato, cream, parsley, flour, white wine, lemon juice

Taken from www.food.com/recipe/poached-fish-in-a-cream-tomato-sauce-259085 (may not work)