Steamed Fish

Ingredients:

1kg small whole fish
S&P
2 onions sliced
1 diced carrot
2 tbsp parsley
1/4 cup chopped celery
4 cups cold water
2 tbsp margarine
1 cup canned tomatoes
1 tbsp plain flour
1 cup cream

To Cook:

Scale, gill and gut fish and leave head on.
Wash then pat dry inside and out with paper towel.
Rub fish with S&P, then place in baking dish.
Put the carrot, onions, parsley and celery with cold water in a saucepan and bring to the boil.
Pour this over fish. Add margarine and tomatoes.
Cover; place in a pre-heated oven at 160C for 20-25 mins.
Remove fish and place on plates. Stain the stock.
Blend the flour with the cream and add to the strained stock.
Cook until thick (do not boil) then pour over the fish.
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