Champagne Snapper - cooking recipe

Ingredients

1 cup champagne or 1 cup dry white wine
1 tablespoon butter
1 bay leaf
1/4 cup finely chopped fresh parsley
1 tablespoon finely chopped onion
1 tablespoon finely chopped celery
2 tablespoons cream
4 red snapper fillets (sole or cod can be substituted)
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1/3 cup sliced mushrooms
2 tablespoons grated parmesan cheese

Preparation

Preheat oven to 350\u00b0 and butter a 9x13-inch baking dish.
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.
Rinse then dry fish with paper towels and sprinkle with salt and pepper; arrange in one layer in the baking dish.
Add the mushrooms to the sauce and pour the sauce over the fillets; sprinkle with cheese.
Bake uncovered for 25-30 minutes, or until the top is browned.