Title: Baked flounder
 Categories: Fish/sea, English
      Yield: 2 Servings
 
      4    Flounders
      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.