Champagne Snapper

Name: Champagne Snapper
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

12 ingredients

5 steps

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.