Creamy Tomato Topped Flounder

4 (5 oz ) flounder fillets, about 3/4 inch thick

1 (8 oz) pkg cream cheese, softened

1/4 cup oil packed dried tomatoes, drained and cut up

1 tsp dried basil, crushed

3 tbsp chopped fresh parsley

2 tbsp lemon juice

Preheat oven to 450 degrees. Lightly coat a baking sheet with nonstick

cooking spray. Place fillets in the baking dish. Tuck under any thin

edges of fish. In a small bowl, stir together cream cheese, tomatoes,

and basil. Top fillets with cream cheese mixture. Sprinkle with parsley

and lemon juice. Bake for 10-15 minutes or until fish flakes with a fork.

Spoon pan juices over fish. Serves 4