Todd & Yukari's Food Journal

400 g small-thickness white fish (thick fish may not cook fully in this recipe), 1/3 tsp salt, dash black pepper, 1 tomato, 4 green beans, 1/2 cup white wine, 1 bay leaf, 3/4 cup heavy cream, salt & pepper

1. Salt and pepper on fish; leave for 10 minutes

2. Slice tomato (keep sauce if tomato is canned)

3. Boil green beans.

4. Cut beans into thin diagonal slices

5. Place fish, bay  leaf, and wine in pan

6. Cook the fish

7. Put fish on plates. Keep the contents/sauce in the pan.

8. Add heavy cream to sauce in the pan and thicken to 1/2 porton.

9. Add tomato (and sauce if present) and green beans

10. Add salt and pepper. Pour sauce on fish.

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