Champagne Snapper

1. 1

   Preheat oven to 350u00b0 and butter a 9x13-inch baking dish.

2. 2

   Combine Champagne, butter, bay leaf, parsley, onion and celery in a saucepan; bring to a boil, reduce heat and simmer until reduced by half; remove the bay leaf and add the cream, remove pan from the stove.

3. 3

   Rinse then dry fish with paper towels and sprinkle with salt and pepper; arrange in one layer in the baking dish.

4. 4

   Add the mushrooms to the sauce and pour the sauce over the fillets; sprinkle with cheese.

5. 5

   Bake uncovered for 25-30 minutes, or until the top is browned.

No additional tips available.