The store had some beautiful red snapper for sale before Rosh Hashanah, so I took it home and braised it in wine, lemons and parsley, with just a little bit of salt and pepper. It turned out great and froze well too, because I didn't serve it until the second day of Yom Tov.
2 red snapper filets (about 2 pounds)
1 cup white wine (preferably a non-oaky Chardonnay)
2 lemons, juice only
Fresh parsley, roughly chopped
salt and pepper to taste
Place the snapper filets skin side up in a wide saucepan with a lid and add the liquid and the salt and pepper. Cover and braise for 10 to 15 minutes on medium heat until the sides curl up. Garnish generously with fresh parsley and serve either immediately, or freeze and defrost overnight in the refrigerator. Heat up just before serving.
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