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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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I don't drink Champagne or wine but I do use the bottles I receive as gifts to cook with and that's how I discovered this recipe. The snapper bakes in a light, creamy Champagne/mushroom sauce and is as delicious as can be! Adapted from a Junior League recipe. Ingredients:
1 cup champagne or 1 cup dry white wine |
1 tablespoon butter |
1 bay leaf |
1/4 cup finely chopped fresh parsley |
1 tablespoon finely chopped onion |
1 tablespoon finely chopped celery |
2 tablespoons cream |
4 red snapper fillets (sole or cod can be substituted) |
1 teaspoon salt |
1/2 teaspoon fresh ground pepper |
1/3 cup sliced mushrooms |
2 tablespoons grated parmesan cheese |
Directions:
1. Preheat oven to 350° and butter a 9x13-inch baking dish.
2. Combine Champagne, butter, bay leaf, parsley, onion and celery in a saucepan; bring to a boil, reduce heat and simmer until reduced by half; remove the bay leaf and add the cream, remove pan from the stove.
3. Rinse then dry fish with paper towels and sprinkle with salt and pepper; arrange in one layer in the baking dish.
4. Add the mushrooms to the sauce and pour the sauce over the fillets; sprinkle with cheese.
5. Bake uncovered for 25-30 minutes, or until the top is browned.
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