Rouget Grill Beurre Nantaise - Red Snapper With Butter Nantaise - cooking recipe

Ingredients

1/4 teaspoon salt
1 dash pepper
1/4 teaspoon dried thyme
1 small bay leaf, crumbled
1 tablespoon lemon juice
3 lbs red snapper, cleaned
cooking oil
1/8 teaspoon salt
1/4 teaspoon dried thyme
BEURRE NANTAISE
1/4 cup shallot, chopped
1/4 cup white vinegar
1/4 cup white wine
1 1/2 cups whipping cream

Preparation

Combine salt, pepper, 1/4 tsp thyme, bay leaf & lemon juice. Rub inside of cavity of fish. Rub outside of fish with a little oil & sprinkle with salt & 1/4 tsp thyme. Place in greased baking pan. Bake in 350 deg oven for 45 to 60 minutes.
While the fish is cooking, make your sauce. In a small pan combine shallots, vinegar & wine. Bring to boiling; boil until reduced to 3 T. Discard solids. In a 3-quart saucepan, boil cream until reduced to 3/4 cup. Add strained wine liquid. Serve over fish.