Preheat oven to 500F. Place the fillets in a deep baking dish.
combine the white wine, shallots, cream and chopped cilantro and pour
the mixture over the fish. Add salt and pepper if desired. Bake,
uncovered, for about 7 minutes. Remove the dish from the oven and
place the fish on serving plates.

Pour the liquid from the baking dish into a blender and blend until
it is creamy. Strain the liquid through a fine sieve and add salt and
pepper to taste. Serve the fish with the sauce on top garnished with
diced tomato and cilantro leaves.

Note: if John Dory is not available use a mildly flavored fish such as
halibut or swordfish.

Vincent's Cookbook by Vincent Guerithault ISBN 0-89815-566-5 pg 111