Snapper-Vegetable Gratin

Ingredients

• 0.5 teaspoon pepper black divided freshly ground
• 0.5 cup celery minced
• 0.5 cup chablis wine dry white
• 0.3 teaspoon pepper red crushed
• 0.3 cup flour all-purpose
• 6 cups mushrooms fresh sliced
• 0.5 cup parsley fresh minced
• 2 tablespoons green onions minced
• 1.5 tablespoons juice of lemon divided
• 1 large bell pepper sweet red chopped
• 1 pound snapper fillets red
• 0.3 teaspoon salt 
• 2 ounces cheddar cheese shredded
• 1 cup evaporated skimmed milk divided
• 0.5 cup water 
• 2 small zucchini thinly sliced

Equipment

• frying pan
• sauce pan
• oven
• baking pan

Directions

1. Rinse fillets, and pat dry; sprinkle with 1/4 teaspoon black pepper.
2. Place in a 13- x 9- x 2-inch baking dish coated with cooking spray.
3. Combine wine and water; pour over fillets.
4. Bake, uncovered, at 400 for 12 minutes.
5. Drain, pouring liquid into a glass measure; let solids settle. Reserve 3/4 cup clear liquid.
6. Coat a nonstick skillet with cooking spray; add 1/4 cup of the reserved liquid and 1 tablespoon lemon juice.
7. Place over medium-high heat until hot.
8. Add mushrooms; saute 3 minutes.
9. Add zucchini and sweet red pepper; saute 3 minutes. Stir in salt and remaining 1/4 teaspoon black pepper. Spoon over fillets.
10. Combine 1/4 cup reserved liquid, celery, green onions, and crushed red pepper in a saucepan. Bring to a boil; reduce heat, and simmer until vegetables are tender.
11. Combine 1/4 cup milk and flour, stirring until smooth. Stir in remaining 3/4 cup milk and 1/4 cup reserved liquid; stir into celery mixture. Cook, stirring constantly, 2 minutes or until slightly thickened.
12. Remove from heat; stir in parsley and remaining 1/2 tablespoon lemon juice. Spoon over vegetables and fillets; sprinkle with cheese.
13. Bake at 400 for 15 minutes.