Fillet De Flounder À L'Orly

• 1 (5-ounce) can whole tomatoes, chopped
• 1 tablespoon plus 1 teaspoon butter or margarine, divided
• 2 cups water
• 2 cloves garlic, minced
• 1 bay leaf, crumbled
• 1 sprig fresh thyme, minced
• 1 tablespoon all-purpose flour
• 1 1/2 teaspoons salt, divided
• 1/2 teaspoon pepper, divided
• 1 egg, lightly beaten
• 1/4 cup milk
• 1 1/2 pounds flounder fillets
• 2 1/2 cups soft breadcrumbs
• 1/2 cup butter
• Fresh parsley sprigs

1. Combine tomatoes, 1 teaspoon butter, and water in a medium saucepan. Bring to a boil; boil 10 minutes, stirring often. Add garlic, bay leaf, and thyme. Return to a boil; continue to boil until mixture is reduced to 1 1/2 cups. Remove from heat, and mash through a sieve; set aside.
2. Melt remaining 1 tablespoon butter in a medium saucepan; stir in flour. Cook over medium heat, stirring constantly, until lightly browned. Stir in pureed tomato mixture, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Continue to cook over medium heat, stirring constantly, until sauce thickens. Set aside.
3. Combine egg and milk in a medium mixing bowl; stir well. Sprinkle fish with remaining salt and pepper. Dip fish in egg mixture, and roll in breadcrumbs. Melt 1/2 cup butter in a large skillet over medium heat; add fish, and fry until golden brown and fish flakes easily when tested with a fork. Drain on paper towels.
4. Transfer fish to a warm serving platter, and garnish with fresh parsley sprigs. Serve immediately with reserved sauce.

tomatoes, butter, water, garlic, bay leaf, thyme, flour, salt, pepper, egg, milk, flounder fillets, breadcrumbs, butter, parsley sprigs

Taken from www.myrecipes.com/recipe/fillet-de-flounder-lorly (may not work)