Red Snapper Royale

• 6 red snapper fillets
• dry white wine to taste
• 1/2 lemon, quartered
• 2 Tbsp chopped fresh basil, divided
• 2 1/2 lbs fresh spinach, chopped
• 2 1/2 Tbsp unsalted butter
• 2 shallots, finely chopped
• 2 Tbsp all-purpose flour
• 1 pint half & half
• 3 Tbsp sun-dried or regular tomato paste
• salt and pepper to taste
• freshly grated Parmesan cheese to taste

1. In shallow pan over medium heat, poach fish fillets in wine to cover with lemon and 2 tsp basil.
2. Remove fish from pan and break into large chunks, being careful to remove all bones.
3. Set aside.
4. Microwave spinach 6 minutes on high.
5. Squeeze all water out and set aside.
6. Saute shallots and 2 tsp fresh basil in butter over medium heat until tender, 5 minutes.
7. Add flour and cook, stirring constantly, until light sand-colored.
8. Blend in half & half and whisk in tomato paste and 2 tsp basil.
9. Add salt and pepper to taste.
10. preheat oven to 350 degrees.
11. Spread spinach over bottom of large, greased baking dish, then layer fish pieces on spinach.
12. Pour sauce over all and top with cheese.
13. Bake until bubbly, 20 minutes.

red snapper, white wine, lemon, fresh basil, fresh spinach, butter, shallots, flour, salt, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=115201 (may not work)