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.
Sprinkle onion and parsley in bottom of 12x71/2x2-inch baking dish.
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.
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.
Stir in sherry. Pour over fish. Sprinkle with Parmesan cheese.
Return to oven and bake, uncovered, about 5 minutes more or till heated through.
Sprinkle with paprika or chives.
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