INGREDIENTS
1 ½ lbs. skinless flounder fillets
Several parsley sprigs
1 ½ tsp. lemon juice
1/8 tsp. garlic powder
1 ½ TBSP. butter
2 tomatoes, sliced
1 cup white wine
1 green onion, chopped
Salt and pepper
DIRECTIONS
Lay the parsley in a well greased baking dish.
Put the fillets on top of the parsley.
Sprinkle with lemon juice and garlic and dot with butter.
Place tomato slices over the fish.
Pour the wine over the tomato and add chopped onion, salt and pepper.
Cover and bake in a preheated 425 degree oven for 15 to 20 minutes, until the fish flakes easily with a fork.
Serves 4.
