2 lbs. flounder fillets
1 1/2 tsp. salt
Dash pepper
3 tomatoes, sliced
2 tbsp. flour
2 tbsp. butter, melted
1/2 c. skim milk
1/3 c. dry white wine
1/2 tsp. crushed basil
Fresh parsley, chopped

Thaw fillets if frozen. Skin fillets and sprinkle on both sides with salt and pepper. Place in a single layer in a greased baking dish. Arrange tomatoes over top of fillets and season with salt and pepper. Blend flour into butter. Add milk gradually and cook until thick and smooth, stirring constantly.

Remove from heat and stir in wine and basil. Pour sauce over tomatoes. Bake at 350 degrees for 25-30 minutes or until fish flakes easily when tested with a fork. Sprinkle with parsley. Serves 6.