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Baked Flounder With Tomato Basil Cream

2 cups vine ripened tomatoes, diced and seeded
6 tablespoons olive oil
14 cup shallot, minced
14 cup chopped fresh basil
14 cup fresh squeezed lemon juice
12 teaspoon salt
14 teaspoon pepper
1 cup heavy cream
2 tablespoons white wine
4 (6 ounce) flounder fillets
14 cup olive oil


Combine the tomatoes, 6 tbso olive oil, shallots, basil, lemon juice, salt and pepper in a medium bowl. Cover and let stand at room temperature for 1 - 6 hours. Preheat oven to 450. In a medium saucepan combine the cream and wine and bring to a boil. Reduce heat and simmer 3 minutes. Remove from heat, add the tomato basil mixture, and set aside. Brush both sides of the flounder filets with 1/4 c olive oil and place in a large, shallow casserole dish. Bake uncovered for 8 -10 minutes, until the fish is opaque. Remove from oven and pour sauce over fish to serve.

Source: www.food.com