•  Cutting Board
•  Knife
•  Measuring Spoons
•  Measuring Cup
•  Wooden Spoon or High Temp Rubber Spatula
•  11" x 7" (28 x 18 cm) dish

•  2 small onions, sliced 2
•  2 tbsp butter or margarine 25 ml
•  1 clove garlic, finely chopped
•  16 oz. can stewed tomatoes, 250 ml chopped
•  4 1/2 oz. can sliced mushrooms, 65 ml drained
•  1/4 cup white wine 50 ml
•  1/8 tsp basil 0.5 ml
•  6 flounder fillets (6)
•  1/4 lb (115 g) ea.
•  Salt & Pepper to taste

1.  In an 11" x 7" (28 x 18 cm) dish, combine onions, butter and garlic.
2.  Cover
3.  Cook at P7 3 - 31/2 minutes.
4.  Stir in tomatoes, mushrooms, wine and basil.
5.  Cover.
6.  Cook at P7 3 minutes, and at P4 3 - 4 minutes, stir once.
7.  Meanwhile, season fish with salt, skin side only.
8.  Roll up (skin-side in) and arrange seam-side down in sauce, spoon sauce over fish.
9.  Cover.
10.  Cook at P7 5 - 7 minutes, or until fish is done.
11.  Let stand, covered, 5 minutes before serving.

Most flat fleshed fish can be used for this recipe. Add “herbs de Provence” for added authenticity.