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Baked red snapper

Baked red snapper
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CookItEasy.net
CookItEasy.net

Ingredients/Components

  • fresh mushrooms - 2/3 c
  • chopped onion - 2/3 c
  • margarine or butter - 1/4 c
  • wild rice Minute rice mix with seasonings is good - 3 c
  • jar pimento - 2 oz
  • slivered almonds - 1 pkg
  • red snapper skinned fillets 6
  • can condensed mushroom soup - 1 item
  • slices fresh tomato - 6 item
  • pkg - 10 oz
  • large lemons - 2 item
  • Cella Bianco - 1/2 gal

How to make baked red snapper:

Marinate fish fillets in Cella for 30 minutes (1 1/2 cups of wine). Cook chopped onion in 2 tablespoons butter. Add wine and chopped mushroom stems when onions are half cooked and then simmer until wine is cooked off. Prepare rice; add onion/mushroom mixture to rice with pimento, almonds and soup. Mix well. Turn mixture into a greased 2-quart shallow casserole dish. Slice mushroom caps and place on top of rice mixture. Then, remove fillets from wine and arrange them closely together on top (do not use wine).

Melt the remaining butter and add the juice of two lemons. Brush fillets liberally with the juice and season with salt and pepper (I prefer fresh ground). Place tomato slices on each fillet and bake at 350° for 20 to 25 minutes (depending on thickness of fillets). Sprinkle cheese on tomatoes and return to oven for additional 5 to 8 minutes. Serve with remaining Cella and lemon butter sauce and invite your friendly neighborhood priest!

Recipe categories: Main dish, Fish, Seafood.

Rating:
Baked red snapper
3.6
Average rating: 3.6 of 5, total votes: 9
Cook. Time: PT30M
Total Time: PT30M


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