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Baked Flounder In Wine Sauce


2 Pounds Flounder Fillets -- fresh or frozen
1 1/2 Teaspoons Salt
1 Dash Pepper
3 Tomatoes -- sliced
1/2 Teaspoon Salt
1 Dash Pepper
2 Tablespoons Butter -- melted
2 Tablespoons Flour
1/2 Cup Skim Milk
1/2 Cup Dry White Wine
1/2 Teaspoon Basil -- crushed
Chopped Parsley



Thaw frozen fillets. Skin fillets. Sprinkle on both sides with salt and pepper. Place fillets in a single layer in a greased baking dish, 12x8x2 inches. Arrange tomatoes over top of fillets. Sprinkle with salt and pepper. Blend flour into butter. Add milk gradually and cook until tick and smooth, stirring constantly. Remove from heat and stir in wine and basil. Pour sauce over top of tomatoes. Bake in a moderate oven, 350 degrees, for 25 to 30 minutes or until fish flakes easily when tested with a fork. Sprinkle with parsley.