Prep 15 mins
Cook 40 mins
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.
- 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
- Preheat oven to 350° and butter a 9x13-inch baking dish.
- 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.
- Rinse then dry fish with paper towels and sprinkle with salt and pepper; arrange in one layer in the baking dish.
- Add the mushrooms to the sauce and pour the sauce over the fillets; sprinkle with cheese.
- Bake uncovered for 25-30 minutes, or until the top is browned.