Snapper Fillets Recipe #175492
This is so good. From a 1982 Birmingham, Al
Jr. League cookbook (Magic)
by flgolfgirl
35 min | 15 min prep
SERVES 6
- 2-4 lbs red snapper fillets
- 1 (10 3/4 ounce) can cream of shrimp soup
- 3 tablespoons sherry wine
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon basil
- 1 cup parmesan cheese
- Place fish fillets in bottom of greased baking dish in one layer.
- Mix soup with sherry, salt, pepper, and basil.
- Spread this over fish fillets.
- Sprinkle Parmesan cheese over top.
- Bake at 350 F for 20-30 minutes until fish flakes.
- Garnish with lemon wedges and parsley.
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5 stars