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1. Mix the salt, pepper, lemon juice, and oil. Brush evenly on the pieces of fish. Let set up to 1½ hours.
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2. Meanwhile, dip the Tomatoes in boiling water long enough to loosen the skin. Peel and core. Cut each tomato in half, crosswise, and gently squeeze the seeds out. Dice the tomatoes finely.
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3. Mix the onion, tomato, garlic, oregano, thyme, salt, pepper, and wine in a covered casserole. Cook, covered, in the microwave oven for 7 minutes. Cook, uncovered, for 3 minutes more.
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4. Drain the marinade from the fish and discard it. Place the fish in a 2-quart rectangular (12-inch by 9-inch) baking dish. Cover the fish with the vegetable sauce.
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5. Cook, covered with wax paper, in the microwave for 7 to 8 minutes, or until the fish flakes easily. Scrape the sauce from the fish and put the fish on a serving platter.
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6. Add the tomato paste, Kitchen Bouquet, flour, and butter to the vegetables and stir in well. Cook 3 minutes more. Spoon over the fish. Sprinkle on the chopped parsley.
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TIP:
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Other fish, such as swordfish, cod, and halibut, may be substituted for the tuna.
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