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Red Snapper Or Sole Casserole With Lemon And Parsley
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- #36225
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 1/2 pound red snapper fillets, thawed if necessary and rinsed under cold water
1/2 pound fresh mushrooms, sliced
1/2 cup Parmesan or sharp Cheddar cheese, freshly grated
1/2 cup dry white wine
4 tablespoons green bell pepper, chopped
3 tablespoons lemon juice, freshly squeezed
2 tablespoons butter or margarine
2 tablespoons fresh parsley, finely chopped
1 tablespoon olive oil
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
directions
Preheat oven to 450 degrees F.
Melt butter in a skillet over low heat. Add mushrooms and 1 Tbsp. lemon juice and saute over medium heat until mushrooms are tender.
Rub oil over a shallow, large glass baking dish. Sprinkle with grated cheese and place fish fillets on top of cheese. Sprinkle fish with salt and pepper, then add onions and top with mushrooms. Pour wine over fillets.
Bake for 20 minutes or until fish flakes easily when tested with a fork. Sprinkle with lemon juice and parsley.
Serve.
added by
luckytrim
nutrition data
337 calories, 15 grams fat, 5 grams carbohydrates, 41 grams protein per serving. This recipe is low in carbs.
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reviews & comments
confusion: is the recipe made with green peppers or with green onions?