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Mushroom Stuffed Snapper
This is both low in fat and sodium!

(Prep Time: About 30 minutes. Serves 6)

1 medium onion, finely chopped
¼ cup fresh parsley, chopped
1 cup fresh button mushrooms, sliced
1 teaspoon margarine
1½ lbs. snapper fillets
1/8 teaspoon black pepper, or to taste
¼ cup dry white wine
½ cup milk (1% milk fat)
1 tablespoon all-purpose flour
paprika to taste
parsley (dried or chopped fresh) for garnish

Preheat oven to 350° F.

Sauté the onion, parsley and mushrooms in the margarine, until the onion is soft.

Place half of the fillets in a lightly greased baking dish. Sprinkle lightly with pepper and spread the sautéed mixture evenly over the fish. Top with the remaining fillets, season with pepper, and pour the wine over all. Bake uncovered for 15 minutes. Remove from the oven and drain, reserving the pan juices.

In a small saucepan, combine the flour and milk. Add the reserved pan juices and cook, stirring constantly, until thickened. Pour this sauce over the fish and return it to the oven to bake for an additional 5 minutes. Sprinkle with paprika, garnish with parsley, and serve.

Calories
137
Protein (g)
24.6
Cholesterol (mg)
43
Fat (g)
2.3
Carbs (g)
4
Sodium (mg)
89



Calories from:
Fat
15.5%
Carbs
11.8%
Protein
72.7%

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