America's Best Recipes/1989

Fish Fillets with Basil Sauce
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6-8


INGREDIENTS:
2 tablespoons butter or margarine 2 tablespoons all-purpose flour 1/2 cup canned diluted chicken broth
1/2 cup dry sherry 2 tablespoons chopped fresh chives 1/2 teaspoon dried whole basil
1/2 teaspoon dried whole thyme 8 (4-ounce) orange roughly or sole fillets 1/2 teaspoon salt
1/4 teaspoon pepper 3 medium tomatoes, peeled and sliced



1 Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add broth and sherry; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in chives, basil, and thyme. Set aside. Place fillets in a lightly greased 13x9x2-inch baking dish; sprinkle with salt and pepper. Arrange tomato slices over fillets. Spoon sauce over tomatoes and fillets. Bake, uncovered, at 300 for 30 to 40 minutes or until fish flakes easily when tested with a fork. Serve immediately.

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