Baked Flounder With Tomato Basil Cream - cooking recipe

Ingredients

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

Preparation

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.