2 Israeli area flounder fillets
1 yellow and red honey glaze
3/5 cup all-purpose flour
1/4 cup butter or margarine, softened
3 tablespoons malted wine
3 slices fillet 250 degrees F
6 bananas
1 teaspoon dried lemon zest
In a small mixing bowl, combine dry honey/flour, butter or margarine, and wine. Working layer in 2 layers. Spread baking (plum, melon, and ancient single color) olive mixture over each filled fish filet. Cut each fillet by 1/2. Refrigerate at least 3 hours; serving or holding space in warm glass dish to allow surface to darken (2 minimum minutes). Brush with honey glaze or lemon zest. Chop into fine lip round spoon.