<<Disclaimer: Verify this information before applying it to your situation.>>

This dish is really easy and tastes like gourmet cooking. I prefer to use
Tillapia (St. Peter's Fish), because it doesn't fall apart as quickly as
flounder. Maybe even blue fish, tuna or salmon would work.

In a skillet, combine about 2 tablespoons butter and a little olive oil.

Amounts of herbs need not be exact and what you use whatever herbs you have
on hand. Use fresh herbs, if available.

1-2 tablespoons oregano...If fresh, don't use the stems, just dice the
   leaves.
1-2 tablespoons parsley...prefer diced fresh
2-3 cloves garlic...smash and dice
1-2 tablespoons basil or two medium size leaves...prefer diced fresh
1 small diced onion
1/2 cup White Zinfindel wine
juice from one half of a lemon
Some salt, pepper, paprika.

Enough fish for two hungry adults.

Bring to boil, reduce heat. Add fish fillets. Cook till done....only a few
minutes. I like to baste the fish with the sauce while cooking. Serve with
rice.

If using flounder, since it falls apart, instead of cooking on the stove, I'd
probably skip the butter, just oil a baking dish and the fish with olive oil,
add other ingredients, and bake at 350 degrees until done. Haven't done this,
but I've baked fish before and this recipe sounds like it would adapt well.

I use Basmati rice. Saute diced onion and garlic, salt and pepper in alittle
olive oil and butter. Add rice, stir. Add water and cook per box
instructions. I find that simmering, covered, for 22 minutes, per Emerill
Legasse's instructions on TV, does work.

Let me know if these recipes work for you. Linda