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Red Snapper Au Gratin

Remove skin and bones from a three-pound very fresh red snapper. Cut in thin slices, place on a dish. Season with a level teaspoon salt, three saltspoons pepper, half teaspoon chopped parsley; squeeze in juice of half a sound lemon, pour in half gill white wine, turn well in seasoning and let infuse until required. Prepare an Italian sauce, pour a quarter of it into a baking dish, then place a third of the fish over, then another fourth of the sauce, a layer of fish, then the sauce, and so on until finished. Sprinkle two tablespoons grated Parmesan cheese over, arrange a few little bits butter on top. Set in moderate oven forty-five minutes. Remove, cut a lemon in half, finely slice it, arrange slices around fish and serve.