4 fillets (7 oz. ea.) snapper
1 tsp. fresh ground black pepper
1/2 lb. mushrooms, thinly sliced
2 tbsp. butter
2 tbsp. shallots, finely minced
1 c. heavy cream
3 tbsp. dry white wine
2 tbsp. ripe tomatoes, peeled, seeded and finely diced
5 tsp. dried tarragon, crumbled

Sprinkle fillets with 1 teaspoon pepper in greased jelly roll pan or large shallow baking dish; arrange well apart in single layer. In skillet over medium heat, saute mushrooms in butter until tender and juice evaporates. Add shallots; stir to heat through. Stir in cream, wine, tomatoes and tarragon; pour over fillets. Bake, uncovered, in preheated 400 degree oven, basting occasionally, just until flesh barely separates when tested with a fork, 12 to 15 minutes. Serve; spoon pan juices and mushrooms over fish.