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2 tb Finely chopped parsley
2 tb Finely chopped chives
2 tb Finely chopped tarragon
1/4 ts Nutmeg
1 Glass white wine
Salt and black pepper
2 oz Butter
4 oz Fresh white breadcrumbs
Parsley sprigs to garnish
If necessary, 4 small plaice can be substituted for the flounders.
Set oven to 450/F or Mark 8. Wash and dry the flounders. Mix the
herbs and nutmeg together. Butter an ovenproof dish and coat with the
herb mixture. Arrange the fish in the dish and pour the wine over.
Season to taste. Melt 1 oz. of butter, pour on to the fish and cover
with the breadcrumbs. Dot with the remaining butter and bake for 10
to 15 minutes, near the top of the oven, so that the breadcrumbs
brown, adding a little extra butter if they look dry. Serve,
garnished with parsley sprigs.
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