Mediterranean Flounder

(From Lockhart’s of Norfolk restaurant)

4 ( 10 ounce) flounder fillets
1/3 cup olive oil
1/2 cup white wine
1/2 cup butter or margarine
1/2 cup chopped parsley
4 teas oregano
1 cup chopped onion
5 cloves garlic chopped

Spray pan with non-stick oil. Place flounder in dish. Place
ingredients on flounder. Pour in wine. Cook on med-high
flame until flounder is half done. Pour off liquid before
serving. Stick under broiler until brown on top and fish is
done. Serve with red skinned potatoes or rice.

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