Red Snapper Royale
From chefamari 16 years agoIngredients
- 6 Nice sized red snapper or fresh bass fillets shopping list
- - dry white wine shopping list
- 1/2 lemon, quartered shopping list
- 4tbs chopped fresh basil divided shopping list
- 2 1/2 lb. Fresh spinich, Chopped ( no frozen stuff ) shopping list
- 2 1/2 Tbs. unsalted organic butter shopping list
- 2 shallots, finely chopped shopping list
- 2 Tbs all purpose flour shopping list
- 1 pt. whipping cream shopping list
- 3 Tbs. sun-dried tomato paste shopping list
- add sea salt and fresh ground pepper to taste. shopping list
- 1/4 cFresh grated parmesan cheese shopping list
- 1/8 c. dry white wine shopping list
- 4Tbls organic salted butter shopping list
How to make it
- In a shallow pan over medium heat, (Poach ) fish fillets in wine to half cover.
- Add lemon and 2 tsp. basil to wine and fish and let cook until fish has turned white.
- Remove fish from pan and break into large chunks, be careful to remove all bones. Set aside .
- Saute spinach in 1/8 cup dry white wine and 4 Tbls butter until just turning a bright green remove immediatly and drain. set aside.
- Then take your shallots and 2 tsp fresh basil and saute in butter over med. heat till tender then add your flour and cook stiring constantly , until a light sand -colored.
- Blend in whipping cream and wish until thickened .
- Remove from heat and whisk in tomato paste and 2 tsp fresh basil chopped finely.
- Add your salt and fresh pepper to taste.
- Preheat oven to 350.
- Spread spinach over bottom of a large, greased baking dish, then layer fish pieces on spinach .
- Pour sauce over top fish and spinich and top with cheese.
- Bake for at least 20 min.
- Enjoy.
- Goes great with some nice steamed broccoli and a nice balsimic Vinigarette salad with glazed walnuts and Feta Cheese
People Who Like This Dish 6
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