Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | Flounders |
| 2 tablespoons | Finely chopped parsley |
| 2 tablespoons | Finely chopped chives |
| 2 tablespoons | Finely chopped tarragon |
| ¼ teaspoon | Nutmeg |
| 1 \N | Glass white wine |
| \N \N | Salt and black pepper |
| 2 ounces | Butter |
| 4 ounces | Fresh white breadcrumbs |
| \N \N | 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.