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“I don't drink Champagne or wine but I do use the bottles I receive as gifts to cook with and that's how I discovered this recipe. The snapper bakes in a light, creamy Champagne/mushroom sauce and is as delicious as can be! Adapted from a Junior League recipe.”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350° and butter a 9x13-inch baking dish.
  2. Combine Champagne, butter, bay leaf, parsley, onion and celery in a saucepan; bring to a boil, reduce heat and simmer until reduced by half; remove the bay leaf and add the cream, remove pan from the stove.
  3. Rinse then dry fish with paper towels and sprinkle with salt and pepper; arrange in one layer in the baking dish.
  4. Add the mushrooms to the sauce and pour the sauce over the fillets; sprinkle with cheese.
  5. Bake uncovered for 25-30 minutes, or until the top is browned.

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