Baked Flounder And Tomatoes - cooking recipe

Ingredients

1 (3 to 3 1/2 lb.) whole flounder, head removed and cleaned
1/2 c. unsalted butter or margarine, melted
salt to taste
freshly ground black pepper
1 medium onion, halved lengthwise, sliced
3 Tbsp. minced fresh basil or 1 Tbsp. dried leaf basil
2 large ripe tomatoes, sliced
1 Tbsp. Creole mustard or other stone-ground mustard
1/4 tsp. cayenne pepper
2 c. dry white wine
lemon slices
basil sprigs or curly parsley sprigs

Preparation

Preheat oven to 375\u00b0.
Lightly butter bottom of 9 x 13-inch baking pan.
Place flounder in buttered baking pan; drizzle butter or margarine over surface.
Season with salt and pepper.
Spread onion over fish.
Scatter basil over onion.
Top with sliced tomatoes.
In a small bowl, combine mustard, cayenne and wine; pour into baking pan.