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Filet of Snapper Portugaise

6 (5-6 oz.) red Snapper Fillets seasoned with salt and black pepper to taste
3/4 cup white wine
1 1/2 cups Marinara Sauce*
2/3 stick butter
1 cup sliced mushrooms
1 medium onion, chopped
2 cloves garlic, chopped
1 Tbsp. freshly minced parsley
1/4 tsp. thyme leaves
Chopped parsley for garnish


In a large baking dish saute onions in butter until translucent. Add parsley and garlic. Saute a minute or so keeping garlic from browning. Add mushrooms and make a bed, lay Fillets of fish to cover the bottom of the dish, season with thyme, pour wine over the fish and bake in oven until wine begins to simmer and evaporates. Add Marinara Sauce, cover and bake 10 to 15 minutes in a 350 degree oven until fish is cooked.


Serves 6.


Omit oregano and use thyme leaves for fish dishes.



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