This is a fast and easy recipe plus it’s low fat and healthy. Add a tossed salad and some hard bread and you have a gourmet meal. Plus, the cook can plate the meal from the casserole dish, leaving only two cooking utensils to clean.—Joy Adcock, Amarillo, Texas
- 1/4 cup chopped onion
- 1 garlic clove, minced
- 2 teaspoons olive oil
- 1/2 cup chopped fresh mushrooms
- 1 medium tomato, chopped
- 1/4 cup white wine or chicken broth
- 1/4 teaspoon salt
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- Dash pepper
- 2 red snapper fillets (8 ounces each)
- 2 teaspoons grated Parmesan cheese
- 1 tablespoon minced fresh parsley
- In a small saucepan, saute onion and garlic in oil for 1 minute. Stir in mushrooms and tomato; cook 3 minutes longer. Stir in the wine, salt, basil, oregano and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 7-11 minutes or until sauce is thickened.
- Place fish in a greased 13-in. x 9-in. baking dish; top with sauce. Sprinkle with cheese. Bake, uncovered, at 400° for 12-18 minutes or until fish flakes easily with a fork. Sprinkle with parsley. Yield: 2 servings.
Originally published as Red Snapper for Two in Reminisce June/July 2008, p49
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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