scallopines-of-pompano A recipe from pageturnercookbooks.com with 365 ecookbooks

Ingredients

• 1/2 cup canola oil
• 3/4 cup chopped onion
• 1 1/2 pounds chopped tomatoes
• 2 cloves minced garlic
• 1 cup tomato juice
• salt, ground white pepper to taste
• 2 pounds pompano fillets
• 1/2 cup flour
• 2 tablespoons lemon juice
• 8 ounces egg noodles
• 1 1/2 cups velouté sauce (recipe below)
• 1 tablespoon chopped parsley
• FOR THE VELOUTÉ SAUCE
• 2 cups fish stock
• 3 tablespoons unsalted butter
• 3 tablespoons flour