Poached Fish Berg-Style

• 1 1/2 to 2 lb. fish fillets
• 1 tsp. salt
• pepper to taste
• butter
• 1 medium onion, minced
• 3/4 c. well-drained canned tomatoes
• parsley, minced
• 1/4 c. water with 1/2 tsp. lemon juice or 1/4 c. white wine
• 1/4 c. light cream
• 1 tsp. flour

1. Cut a circle of waxed paper to fit a 10-inch skillet.
2. Tear a small hole in the center.
3. Set aside.
4. Sprinkle fish with salt and pepper.
5. Saute onion with some butter in the skillet until golden brown.
6. Top with the fish, tomatoes and parsley.
7. Add the lemon water or white wine.
8. Lay the paper circle on top.
9. Bring to a boil.
10. Cover and cook over high heat 5 to 10 minutes.
11. Remove cover and paper.
12. Pour cream around the fish.
13. Mix 1 tablespoon softened butter with the flour and stir into the cooking liquid, moving skillet in a circular motion to blend until sauce thickens. Spoon sauce over fish and sprinkle with parsley.
14. Serve from skillet or arrange on a platter with the sauce.
15. Serves 6.

fish fillets, salt, pepper, butter, onion, well, parsley, water, light cream, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=819653 (may not work)