Instructions: Melt butter in saucepan; add shallots, herbs, salt & pepper. Fry 3-4 minutes until shallots are transparent. Wash fillets & pat dry; arrange them in buttered baking dish. Blanch tomatoes for a few seconds in boiling water then remove skins. Chop tomatoes coarsely & stir them in herbed sauce. Heap sauce over fillets. Carefully spoon sour cream over tops & bake in 400 oven for 25 minutes.

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