I know we're moving into stews, soups, roasts and heavy-clothes-to-cover-up-fat territory - but similar to the way I defy the white pants rule, I would like to present you with this light, fresh, heavenly baked fish dish. But hey, I'm not totally behind the times. With simple ingredients and little prep time, this is perfect for a quick, after-school dinner. Also, it sounds fancy (white wine), so it would also be appropriate for a holiday-time meal. See? I'm not afraid of change! I can adapt! I'm still wearing white pants.
Saute some mushrooms in a couple tablespoons of olive oil until they're nice and brown. Add finely chopped celery and one clove of minced garlic, and saute for a few more minutes. Then add about 1/3 cup of white wine and let it simmer a bit. Add 1/4 cup of panko (or more, the trick is to sop up the sauce), paprika, salt and pepper to taste. Let it hang out over low heat...
Place your red snapper filets (I used 3) in a lightly buttered baking dish. Sprinkle with lemon juice, lemon herb seasoning, salt and pepper.
Cover fish with mushroom sauce. Top with thinly sliced tomatoes, sprinkle with some more panko and add a few pats of butter. Pats? I don't know.
Bake at 375 for 30-35 minutes. Eat outside on your patio, even in the wintertime.