Baked Snapper with Vegetables
Makes 4 servings
Ingredients:
2 tablespoons butter
13 oz. mixed julienned vegetables (carrots, celery, fennel, asparagus)
4 red snapper filets
salt and freshly ground pepper
1 tablespoon madeira or sherry
3/4 cup fish stock
1/4 cup light whipping cream
1 teaspoon cornstarch mixed with 1 tbsp. water
Preparation:
Preheat oven to 350 degrees.
Melt butter in frying pan over medium heat. Add vegetables and cook just until tender crisp.
Spread vegetables in greased baking dish. Using a sharp knife, make 2 or 3 diagonal slits on each side of fish.
Place on top of vegetables and season well with salt and pepper.
Combine madeira, stock and cream and pour over fish. Cover dish with foil and bake until fish is opaque and beginning to flake when tested, 20 to 25 minutes.
To serve, place fish on four plates. Remove vegetables with slotted spoon and divide equally among fish.
Pour pan juices over or, if they require thickening, pour pan juices into small saucepan and place over high heat.
Add cornstarch mixture and bring to boil, stirring constantly until sauce thickens.
Pour sauce over vegetables and serve.
Ingredients:
2 tablespoons butter
13 oz. mixed julienned vegetables (carrots, celery, fennel, asparagus)
4 red snapper filets
salt and freshly ground pepper
1 tablespoon madeira or sherry
3/4 cup fish stock
1/4 cup light whipping cream
1 teaspoon cornstarch mixed with 1 tbsp. water
Preparation:
Preheat oven to 350 degrees.
Melt butter in frying pan over medium heat. Add vegetables and cook just until tender crisp.
Spread vegetables in greased baking dish. Using a sharp knife, make 2 or 3 diagonal slits on each side of fish.
Place on top of vegetables and season well with salt and pepper.
Combine madeira, stock and cream and pour over fish. Cover dish with foil and bake until fish is opaque and beginning to flake when tested, 20 to 25 minutes.
To serve, place fish on four plates. Remove vegetables with slotted spoon and divide equally among fish.
Pour pan juices over or, if they require thickening, pour pan juices into small saucepan and place over high heat.
Add cornstarch mixture and bring to boil, stirring constantly until sauce thickens.
Pour sauce over vegetables and serve.
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