Instructions: Thaw fish, if frozen. In 10-inch skillet, cook onion and garlic in butter.

Add fish, tomato, wine, parsley, salt and pepper. Cover; cook over low heat 10-12 minutes or until fish is done. Remove fish, keep warm. Blend milk and cornstarch; add to skillet. Cook and stir until thickened and bubbly. Cook 1-2 minutes more. Pour over fish.

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