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2 tomatoes medium, peeled and sliced
1 10-ounce package spinach thawed and squeezed dry
1 pound flounder filets fresh or frozen and thawed
2 eggs
1 cup mayonnaise
1 tablespoon lemon juice
1/2 teaspoon dijon style mustard
2 tablespoons butter or margarine, softened
2 cups bread crumbs
3 tablespoons butter or margarine, melted


Grease a 2-quart oblong baking dish. Place a single layer of tomato slices in bottom of dish. Arrange spinach over tomato slices. Pat fillets dry and place on spinach.

In a small saucepan, beat eggs lightly. Add mayonnaise, lemon juice and mustard; whisk until well blended. Cook and stir over low heat about 5 minutes or until thickened (do not boil). Remove from heat.

Add 2 tablespoons softened butter or margarine and whisk until butter or margarine melts and mixture is well blended. Spoon sauce over fillets to completely cover. If desired, cover and refrigerate up to 24 hours.

About 40 minutes before serving, preheat oven to 325°. In a small bowl, toss bread crumbs and 3 tablespoons melted butter or margarine until crumbs are well coated. Sprinkle crumbs over sauce. Bake, uncovered, for 20 to 30 minutes or until fillets are opaque and crumbs are golden. Serve immediately,