2 lbs. Mullet fillets
salt
1 dash pepper
3 tomatoes, sliced
2 tbsp. flour
2 tbsp. butter or margarine, melted
1/2 cup skim milk
1/3 cup dry white wine
1/2 tsp. crushed basil
chopped parsley

Preheat oven to 350°F. Thaw and skin fillets. Sprinkle fillets on both sides with salt and pepper. Place fillets in a single layer in a greased baking dish, 12x8x2 inches. Arrange tomatoes over top of fillets. Sprinkle with salt and pepper. Blend flour into butter. Add milk gradually and cook until thick and smooth, stirring in wine and basil. Pour sauce over top of tomatoes. Bake in a moderate oven, 350°F, for 25-30 minutes or until fish flakes easily when tested with a fork. Sprinkle with parsley.