Filets Supreme

Preparation info
  • Makes

    6

    servings
    • Difficulty

      Easy

Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Cream skillet sauce poured on cooked fish is the flavor secret

Ingredients

  • 1 (1 lb.) pkg. frozen filets (haddock, flounder or ocean perch), thawed
  • 2 tblsp

Method

  • Thaw frozen filets as package directs.
  • Melt butter in large skillet; add onion, mushrooms, tomato sauce and parsley.
  • Separate filets. Cut large filets in half; place side by side on top of tomato mixture. Sprinkle with salt and pepper. Bring to boil. Cover tightly; reduce heat and simmer 10 to 12 minutes, until tender.
  • Remove filets to hot ser