Snapper Gratin Supreme

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 647
  • Calories from fat: 67%
  • Fat: 48.4g
  • Saturated fat: 19.4g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 34.1g
  • Carbohydrate: 15.9g
  • Fiber: 0.0g
  • Cholesterol: 123mg
  • Iron: 0.0mg
  • Sodium: 1181mg
  • Calcium: 0.0mg


  • 1 pound red snapper fillets
  • 1 teaspoon salt, divided
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup Chablis or other dry white wine
  • 1/2 cup water
  • 6 cups sliced fresh mushrooms
  • 1/2 cup margarine, melted and divided
  • 1 1/2 tablespoons fresh lemon juice, divided
  • 1/8 teaspoon freshly ground pepper
  • 1/2 cup minced celery
  • 2 tablespoons minced green onions
  • 1/4 teaspoon crushed red pepper
  • 1/4 cup all-purpose flour
  • 3/4 cup whipping cream
  • 1/2 cup minced fresh parsley
  • 1/8 teaspoon ground white pepper
  • 1/4 cup freshly grated Parmesan cheese
  • 1/2 cup (2 ounces) shredded Cheddar cheese
  • 1/2 cup soft breadcrumbs


  1. Rinse fillets, and pat dry; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in a greased 13- x 9- x 2-inch baking dish. Combine wine and water; pour over fillets. Bake, uncovered, at 400° for 12 minutes. Drain, pouring liquid into a glass measure; let solids settle. Reserve 1/2 cup clear liquid.
  2. Saute mushrooms in 2 tablespoons margarine and 1 tablespoon lemon juice 3 minutes or until tender. Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper. Spoon over fillets.
  3. Saute celery, green onions, and crushed red pepper in 1/4 cup margarine in a saucepan over medium-high heat until tender. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Add whipping cream and 1/2 cup reserved liquid; cook over medium heat, stirring constantly, 1 minute or until thickened. Remove from heat; stir in parsley, white pepper, 1/2 tablespoon lemon juice, and 1/4 teaspoon salt. Spoon over vegetables and fillets; sprinkle with cheeses. Combine 2 tablespoons margarine and breadcrumbs; sprinkle over casserole. Bake at 400° for 15 minutes.
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