Rouget Grill Beurre Nantaise - Red Snapper With Butter Nantaise

• 1/4 teaspoon salt
• 1 dash pepper
• 1/4 teaspoon dried thyme
• 1 small bay leaf, crumbled
• 1 tablespoon lemon juice
• 3 lbs red snapper, cleaned
• cooking oil
• 1/8 teaspoon salt
• 1/4 teaspoon dried thyme
• BEURRE NANTAISE
• 1/4 cup shallot, chopped
• 1/4 cup white vinegar
• 1/4 cup white wine
• 1 1/2 cups whipping cream

1. Combine salt, pepper, 1/4 tsp thyme, bay leaf & lemon juice. Rub inside of cavity of fish. Rub outside of fish with a little oil & sprinkle with salt & 1/4 tsp thyme. Place in greased baking pan. Bake in 350 deg oven for 45 to 60 minutes.
2. While the fish is cooking, make your sauce. In a small pan combine shallots, vinegar & wine. Bring to boiling; boil until reduced to 3 T. Discard solids. In a 3-quart saucepan, boil cream until reduced to 3/4 cup. Add strained wine liquid. Serve over fish.

salt, pepper, thyme, bay leaf, lemon juice, red snapper, cooking oil, salt, thyme, beurre, shallot, white vinegar, white wine, whipping cream

Taken from www.food.com/recipe/rouget-grill-beurre-nantaise-red-snapper-with-butter-nantaise-393873 (may not work)