Snapper-Vegetable Gratin

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Oxmoor House


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1 pound red snapper fillets

1/2 teaspoon freshly ground black pepper, divided

Vegetable cooking spray

1/2 cup Chablis or other dry white wine

1/2 cup water

1 1/2 tablespoons lemon juice, divided

6 cups sliced fresh mushrooms

2 small zucchini, thinly sliced

1 large sweet red pepper, chopped

1/4 teaspoon salt

1/2 cup minced celery

2 tablespoons minced green onions

1/4 teaspoon crushed red pepper

1 cup evaporated skimmed milk, divided

1/4 cup all-purpose flour

1/2 cup minced fresh parsley

1/2 cup (2 ounces) shredded Cheddar cheese

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