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4 redfish fillets
1/2 c. Chablis
1 small pkg. almonds
green onions, sliced
1 small onion, chopped
red pepper
1 stick butter
1 c. sliced mushrooms
lemon pepper
1 clove garlic
1/2 tsp. Kitchen Bouquet
Set oven at 375°F. Season filets with salt, red pepper and lemon pepper. Spray an 8 x 11-inch pan with non-stick cooking spray. Place fillets in pan and bake 20 minutes. Melt 1/2 stick butter. Sauté garlic, onions and mushrooms. Add wine and cook 10 minutes on low. Add lemon pepper and Kitchen Bouquet for color. Sauté almonds in remaining butter. Remove fillets from oven. Pour sauce over top and sprinkle with almonds. Bake 10 minutes. Sprinkle top with green onions for garnish.
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