Name: Fish in Vegetable Sauce

Ingredients:

• 2 tablespoons butter or margarine
• 1 small onion, cut into thin rings
• 1/4 pound mushrooms, sliced
• 1 medium-size tomato, seeded and chopped
• 1/4 teaspoon oregano leaves
• 1/3 cup tomato-based chili sauce
• 1 pound red snapper or lingcod fillets, about 1/2-inch thick and cut into serving-size pieces
• 1/3 cup grated Parmesan cheese

Instructions:

• Microwave butter, uncovered, on HIGH for 30 seconds in a 7 by 11-inch baking dish.
• Separate the onion rings and stir into the butter.
• Microwave, uncovered, on HIGH for 3 minutes.
• Add mushrooms, tomato, oregano, and chili sauce; stir well.
• Microwave, uncovered, on HIGH for 7 minutes, stirring after 4 minutes.
• Push vegetable sauce to one side and arrange fish in a single layer on the bottom of the dish with meaty portions to outside of dish.
• Spoon sauce over fish.
• Microwave, uncovered, on HIGH for 3 minutes, rotating each fish piece 1/2 turn after 2 minutes.
• Sprinkle with cheese.
• Let stand 3 minutes.
• Fish should flake easily with a fork; if not done, microwave on HIGH for 1 more minute.

Comments: 10/30/2014 - Made with red snapper and Herdez Red Guaillo Chile sauce. Microwaved an extra 30 sec, but forgot to top with the cheese. It was good. Served with boiled red potatoes.
12/12/2014 - Pretty much the same ingredients. The fillets were about an inch thick and I re-zapped them several times for a total of 8 minutes to insure doneness. Maybe could have gone a little longer.
1/06/2015 - I used a 2 quart casserole dish, 1/2 teaspoon of oregano, and, in place of the fish, 12-oz of cooked, but frozen, shrimp. Some shrimp had not fully thawed after the recipe cooking time. I forgot the Parmesan cheese.
3/14/2015 - I used one pound of monkfish, sliced about 1-inch thick. I microwaved about 7 minutes, and it was done but still not flaking.
12/1/2018 - I pretty much followed the recipe, substituting cod for red snapper. I may have accidentally only cooked the vegetables for only 4 minutes before adding the fish, but then I cooked the fish for 3 plus 2 minutes. It was good. I served it with baked potatoes and leftover roasted brussel sprouts.

Source: Sunset Microwave Cook Book, Lane Publishing Co., 1981, page 43.

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