6 red snapper fillets, 2 - 2 1/2 lbs.
1/2 c. butter
4 tbsp. green onion tops, chopped
2 tbsp. chopped parsley
3 cloves garlic, minced
1 (8 oz.) can sliced mushrooms
1 (14 oz.) can artichoke hearts, sliced and drained
1 tsp. salt
1/2 tsp. cayenne pepper or to taste
1 tbsp. lemon juice

Pat fillets dry in baking dish. Saute butter, onion, parsley, garlic, mushrooms, artichoke hearts, salt and cayenne for 2 minutes. Add lemon juice. Pour over top of fish. Bake at 350 degrees until fish is flaky. Serve with white rice.