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1
Preheat oven to 350 degrees F.
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2
In a medium saucepan, melt the butter over medium-high heat.
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3
Add the flour and stir continuously, until the mixture is smooth and forms a ball.
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4
Add the shallots and garlic, and cook, stirring constantly for 1 minute, or until the vegetables are softened.
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5
Add the wine and the cream and whisk until the mixture is smooth and slightly thickened.
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6
Remove the sauce from the heat and add the basil leaves.
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7
Season the fillets with salt and freshly ground pepper and place them in a lightly greased 9 by 13-inch pan.
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8
Pour the basil sauce over the fish and sprinkle with diced tomatoes.
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9
Cover the pan with aluminum foil and bake about 15 minutes or until fillets are cooked through and flake easily.
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10
Remove the fillets from the sauce to a plate, and cover to keep warm.
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11
Remove and discard the basil leaves from the cream sauce and pour the cream and tomatoes into a small saucepan.
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12
Bring the cream sauce to a boil over medium-high heat and reduce for 5 minutes, or until the sauce is slightly thickened.
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13
Adjust the seasonings with salt and freshly ground black pepper.
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14
Add 1/4 cup of chiffonade basil and remove the sauce from the heat.
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15
Place the fillets on individual plates and top immediately with the basil sauce and tomatoes.
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16
Garnish with fresh chiffonade of basil if desired.
