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1/1 Photo of Fish Fillets in Tomato Cream Sauce
Don't know what to do with white fish? Try this recipe! I'm a great believer in cream, booze and butter for good cooking. Just ask the French! This is one of the recipes I developed years ago for a weekly food column in a Sunday paper. I've just discovered the stack of cuttings in a file, and I intend posting the most appropriate to Zaar -- a good place, I hope, to save them.
Units: US | Metric
Serving Size: 1 (298 g)
Servings Per Recipe: 4