Red Snapper Lyonnasie

Red Snapper Lyonnaise       10 Portions:

Ingredients:
10 Servings of cooked rice or, mashed potatoes
10 lemon wedges

10 fillets of red snapper, skin off, boneless
1/2 cup of flour
100 ml. of Olive Oil
2 tea spoon of garlic, paste/minced
2 tea spoon of onions, minced
1 tea spoon of ginger roots, minced
1 tea spoon of smoked paprika
1 cup of green onions, chopped
1 cup of melted butter (Brown), mixed with {1/4th cup of parsley leaves, chopped}
2 tea spoon of sea salt
1/2 cup of (Dry) white wine
1/2 cup of beef stock, thickened with corn starch, medium consistency
black pepper, ground (To season)

Method:
First,  dredge those fish with the flour, make sure you shake off the extra flour. Then, in a hot pan cook those fish (2-3 at a time), with the oil (Halfway cooked). Sprinkle those onion, garlic, ginger on the fishes. Season with salt-pepper. Then, sprinkle some paprika. Using a metal spatula, put those fish on a greased baking tray. Add the wine in the tray. Then, add the butter as well on the top of the fish. Cook @ 325 degrees for 3-4 min. Drizzle some thickened beef stock on the plate. Serve hot with rice/m-potatoes and garnish with the lemon wedge. Cheers.