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Fish baked with breadcrumbs, herbs, shallots and wine. |
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| Breaded Baked Snapper with Herbs | ||||||||
| by Pierre Franey "60-Minute Gourmet" - serves 4 | ||||||||
| 4 red snapper fillets 3 slices bread 2 tablespoons shallot minced 2 tablespoons parsley chopped 3 tablespoons butter 1/2 cup dry white wine |
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| 1. Preheat oven to 400°. 2. Place bread slices on baking sheet and bake until golden brown. Let cool. Process in blender or food processor. You should have about 1/3 cup bread crumbs. 3. Combine crumbs, shallots and parsley. 4. Butter baking dish large enough to hold the fish in one layer with 1 tablespoon of butter. Sprinkle about 3 tablespoons of the crumb mixture over the bottom. Arrange the fish over the crumbs. Sprinkle with remaining crumbs and dot with remaining butter. 5. Pour the wine around the fish and bake. Five minutes before fish will be done, baste with the wine and juices. |
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