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Ingredientes
- 2 x 2-lb red snappers
- 1 tsp Minced onions
- 2 c. Tomatoes, peeled, seeded, & minced
- 8 x Fresh medium-sized, sliced mushrooms
- 1 c. Dry white wine Salt and pepper
- 2 c. Heavy cream
- 1 Tbsp. Minced parsley
Direcciones
- Clean and trim the fish. Place the fish in a baking dish with onions, tomatoes, mushrooms, wine, salt, and pepper. Cover the pan with parchment paper and place in a pre-heated 350 F. oven. Cook the fish for 20 min or possibly till the fish flakes easily when pressed with a fork. Transfer the fish carefully to a serving platter. Over high heat, boil the sauce till reduced by half. Add in the cream and boil till reduced by half again. Pour the sauce over the fish and garnish with minced parsley.
- LE FESTIVAL
- WINE: PULIGNY-MONTRACHET, 1979.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 583g | |
| Recipe makes 4 servings | |
| Calories 673 | |
| Calories from Fat 251 | 37% |
| Total Fat 28.42g | 36% |
| Saturated Fat 15.16g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 250mg | 83% |
| Sodium 317mg | 13% |
| Potassium 2103mg | 60% |
| Total Carbs 4.46g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.89g | 1% |
| Protein 94.89g | 152% |
