Justin Wilson Looking Back: Baked Red Snapper

We have another amazing recipe from Mr. Justin Wilson!


  • 1 6-10 lb large red snapper
  • Olive oil for sautéing
  • 2 1/2 cups chopped green onions
  • 1 rib chopped celery
  • 2 13 oz cans of mushrooms, stems, and pieces
  • 1/4 cup olive oil
  • Salt
  • Ground cayenne pepper
  • 2 tablespoons dried parsley flakes
  • 3 cups Sauterne wine or dry white wine
  • 4 dashes of wine vinegar
  • 1 tablespoon of Worcestershire sauce


Preheat oven to 375.

Saute onions, celery and mushrooms in a frying pan in a little olive oil.

Pour 1/4 cup of olive oil in baking pan. Salt and pepper the fish to taste, and place it in the pan. Spread sautéed onions, celery, and mushrooms over the fish. Now sprinkle the parsley on top of the other ingredients.

Rinse frying pan (used for sautéing) with the wine, and pour over fish. Add vinegar and Worcestershire sauce.

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