Huachinango Maria Teresa

• 2 pounds red snapper fillets
• 4 tablespoons cream
• 1 x salt and black pepper
• 1 tablespoon butter
• 2 teaspoons parsley leaves chopped
• 4 tablespoons bread crumbs
• 4 large eggs slightly beaten
• 1 can chili, canned sliced
• 2 each sweet red bell peppers chopped

1. Boil the fish in enough salted water to cover, with pepper to taste and parsley, about 15 minutes or until tender.
2. Remove, drain and separate fish from bones.
3. Shred the fish and mix with eggs.
4. Add the chopped peppers and the cream.
5. Butter a casserole and sprinkle with bread crumbs.
6. Put in the fish mixture, pressing it down well.
7. Bake in a slow oven for 20 minutes.
8. Garnish with chili.

red snapper, cream, salt, butter, parsley, bread crumbs, eggs, chili, sweet red bell peppers

Taken from recipeland.com/recipe/v/huachinango-maria-teresa-37289 (may not work)