1 red snapper (approximately 1 1/2 lbs.)
1/2 tsp. green onions, chopped
1 1/2 c. fresh tomatoes, peeled & seeded
1 c. fresh mushrooms, sliced
1/4 c. white wine
1/4 c. sherry
Dash salt
Dash pepper
1 c. heavy cream
Grating of nutmeg
Sm. amount of parsley, chopped
Lemon wedges

Clean and trim the fish. Place in a baking dish along with onions, wine, sherry, salt and pepper. Cover with parchment or waxed paper and place in a preheated 350 degree oven. Cook about 10 minutes; add tomatoes and mushrooms. Continue cooking about 10 more minutes or until the fish flakes easily when pressed with a fork.

Transfer the fish carefully to a serving platter and remove the liquid from the dish. Over high heat, boil the liquid until reduced by half. Add the cream and nutmeg and boil until the sauce is again reduce by half. Pour over the fish and garnish with parsley and lemon wedges.