This can be used with any light texture fish. I've used it with Grouper, Snapper, and Hog Fish, looks more complicated than it is. Once you've made it, its a breeze.
2lb fillets, skinned
2tsp Salt & Pepper
3 Tomatoes, sliced
2 tbs Flour
2 tbs Butter, melted
1/2 cup Milk
1/3 cup Dry White Wine.
1 tsp chopped fresh Basil
1/4 cup Chopped parsley
Preheat oven to 350 F
Sprinkle fish with Salt & Pepper
Place in single layer in greased baking dish
Arrange tomatoes over fish, sprinkle with Salt & Pepper
Wine Sauce:
Blend flour with butter in saucepan over medium heat.
Gradually add milk, stir constantly until sauce is thick and smooth.
Remove pan from heat, stir in wine and basil.
Pour sauce over tomatoes.
Bake 25-30 minutes, or until fish flakes.
Sprinkle with parsley and serve.
Notes:
Fresh Basil makes this great, but dry could be used.
Replace the Wine with a light beer and it works also, I've done it!
The last time I made this I sprinkled Old Bay on top the White Sauce for a little extra something and it worked out good.
2lb fillets, skinned
2tsp Salt & Pepper
3 Tomatoes, sliced
2 tbs Flour
2 tbs Butter, melted
1/2 cup Milk
1/3 cup Dry White Wine.
1 tsp chopped fresh Basil
1/4 cup Chopped parsley
Preheat oven to 350 F
Sprinkle fish with Salt & Pepper
Place in single layer in greased baking dish
Arrange tomatoes over fish, sprinkle with Salt & Pepper
Wine Sauce:
Blend flour with butter in saucepan over medium heat.
Gradually add milk, stir constantly until sauce is thick and smooth.
Remove pan from heat, stir in wine and basil.
Pour sauce over tomatoes.
Bake 25-30 minutes, or until fish flakes.
Sprinkle with parsley and serve.
Notes:
Fresh Basil makes this great, but dry could be used.
Replace the Wine with a light beer and it works also, I've done it!
The last time I made this I sprinkled Old Bay on top the White Sauce for a little extra something and it worked out good.