Baked Red Snapper with Shrimp and Mushrooms

Ingredients

• cooking spray
• tablespoon sbutter
• 1/2 cup chopped onion
• 1/4 cup chopped celery
• 1/4 cup chopped bell pepper
• teaspoon chopped garlic
• 1/4 cup all-purpose flour
• 1/4 teaspoon Creole seasoning (such as Slap Ya Mama®), or more to taste
• cup shalf-and-half, or more as needed
• tablespoon ssherry
• tablespoon sfresh lemon juice
• 1/2 teaspoon dried basil
• 1/2 teaspoon ground thyme
• teaspoon salt, or to taste
• teaspoon ground black pepper, or to taste
• 1/4 cup shredded mozzarella and Cheddar cheese blend
• pound sred snapper fillets
• 1/2 pound smedium-large shrimp, peeled and deveined
• 1/2 teaspoon seafood seasoning (such as Old Bay®)
• (8 ounce) packagesliced fresh mushrooms
• 1/4 cup shredded Parmesan cheese

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
2. Melt butter for cream sauce in a large skillet over medium low heat. Add onion, celery, bell pepper, and garlic. Cook and stir until vegetables soften and onion turns translucent, 5 to 7 minutes.
3. Whisk flour and Creole seasoning into onion mixture to make a paste. Slowly add half and half, whisking constantly. Whisk in sherry, lemon juice, basil, and thyme. Season with salt and pepper. Cook, stirring constantly, until sauce thickens, 3 to 4 minutes. Remove from heat. Add mozzarella; stir until melted and combined.
4. Lightly season snapper and shrimp on both sides with seafood seasoning. Arrange snapper in a single layer in the prepared baking dish. Top with shrimp and mushrooms. Pour cream sauce over top. Sprinkle with Parmesan.
5. Bake, uncovered, in the preheated oven until fish flakes easily with a fork and shrimp are bright pink on the outside and the meat is opaque, about 30 minutes.

Tips

This recipe works for any white fish. In the sauce, you can substitute white wine for the sherry and Parmesan for the mozzarella and Cheddar cheese blend. One large lemon will give you about 3 tablespoons juice.