INGREDIENTS
4 flounder fillets
2 tsp. olive oil
½ tsp. salt
½ tsp. pepper
1 shallot, thinly sliced
½ tsp. dried rosemary, crushed
1 TBSP. butter
¼ cup marinade for chicken
2 TBSP. half and half cream
DIRECTIONS
Place fillets in a greased 15x10x1 baking pan.
Brush with oil; sprinkle with salt and pepper.
Bake at 450 degrees for 14 to 18 minutes or until fish flakes easily with a fork.
In a small saucepan over medium heat, cook and stir shallot and rosemary in butter until tender.
Stir in marinade for chicken; cook and stir for 1 minute.
Add cream; cook and stir for 1 minute longer.
Spoon over fish.
Serves 4.
