Snapper-Vegetable Gratin

  1. Rinse fillets, and pat dry; sprinkle with 1/4 teaspoon black pepper. Place in a 13- x 9- x 2-inch baking dish coated with cooking spray. Combine wine and water; pour over fillets. Bake, uncovered, at 400u0b0 for 12 minutes. Drain, pouring liquid into a glass measure; let solids settle. Reserve 3/4 cup clear liquid.
  2. Coat a nonstick skillet with cooking spray; add 1/4 cup of the reserved liquid and 1 tablespoon lemon juice. Place over medium-high heat until hot. Add mushrooms; saute 3 minutes. Add zucchini and sweet red pepper; saute 3 minutes. Stir in salt and remaining 1/4 teaspoon black pepper. Spoon over fillets.
  3. Combine 1/4 cup reserved liquid, celery, green onions, and crushed red pepper in a saucepan. Bring to a boil; reduce heat, and simmer until vegetables are tender. Combine 1/4 cup milk and flour, stirring until smooth. Stir in remaining 3/4 cup milk and 1/4 cup reserved liquid; stir into celery mixture. Cook, stirring constantly, 2 minutes or until slightly thickened. Remove from heat; stir in parsley and remaining 1/2 tablespoon lemon juice. Spoon over vegetables and fillets; sprinkle with cheese. Bake at 400u0b0 for 15 minutes.

red snapper, freshly ground black pepper, vegetable cooking spray, chablis, water, lemon juice, mushrooms, zucchini, sweet red pepper, salt, celery, green onions, red pepper, milk, allpurpose, parsley, cheddar cheese

Taken from www.myrecipes.com/recipe/snapper-vegetable-gratin (may not work)

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