Baked Flounder With Tomato Basil Cream

1. 1

   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.

2. 2

   Preheat oven to 450.

3. 3

   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.

4. 4

   Brush both sides of the flounder filets with 1/4 c olive oil and place in a large, shallow casserole dish.

5. 5

   Bake uncovered for 8 -10 minutes, until the fish is opaque.

6. 6

   Remove from oven and pour sauce over fish to serve.

* Per serving · 4 servings · Values may vary.