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Red Snapper Veracruz

4 large red Snapper or Orange Roughy Fillets
1/2 cup dry white wine
Juice of 1/2 lemon
3 Tbsp. chopped parsley (optional)
10 to 12 sliced mushrooms
Salt and pepper
1 cup mild or medium salsa or 1/2 can cut up tomatoes
2 cups grated Monterey Jack cheese


Butter 9 x 13 Pyrex dish. Place Fillets side by side. Pour on wine and lemon juice. Place parsley and mushrooms on fish. Salt and pepper. Cover with salsa or tomatoes, then grated cheese.


Cook in 375 to 400 degree oven for 20 to 25 minutes until cheese has browned. Can be made in morning, refrigerated and then cooked for dinner.





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