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Baked Snapper Fillets from Venezuela


2 tablespoons chopped onion 
2 tablespoons chopped parsley 
4 red snapper fillets or other fish fillets, skinned (about 1 pound) 
2 tablespoons margarine 
2 tablespoons all-purpose flour 
1/8 teaspoon salt 
1 cup milk 
1 4-ounce can sliced mushrooms, drained 
1/4 cup dry sherry 
1/4 cup grated Parmesan cheese 
Paprika or snipped chives

Yield: 4 servings.


  1. Sprinkle onion and parsley in bottom of 12x71/2x2-inch baking dish.

  2. Arrange fish fillets in dish. Cover. Bake in a 350 deg F (175 deg C) oven for 30 minutes or till fish flakes easily when tested with a fork. Drain off any liquid that has accumulated in baking dish.

  3. Meanwhile, in a saucepan melt margarine. Stir in flour till blended. Add milk all at once. Stir in mushrooms. Cook and stir till thickened and bubbly. Cook and stir 1 to 2 minutes more.

  4. Stir in sherry. Pour over fish. Sprinkle with Parmesan cheese.

  5. Return to oven and bake, uncovered, about 5 minutes more or till heated through.

  6. Sprinkle with paprika or chives.

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