Snapper in Black Sauce

This is a baked fish recipe from Argentina that combines both the Spanish and Italian influences in that culture. You can also use striped bass.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 320 Calories

Ingredients

• ½ teaspoon ground nutmeg
• ½ cup all-purpose flour
• ½ cup ground walnuts
• 1 cup boiling water
• 2 tablespoons olive oil
• salt and pepper to taste
• 3 cloves garlic, minced
• 2 tablespoons chopped fresh parsley
• 2 onions, chopped
• 1 bay leaf
• 2 pounds red snapper fillets
• ½ cup dried porcini mushrooms

Recipe Instructions

Step 1

Preheat an oven to 350 degrees F (175 degrees C).

Step 2

Soak the porcini mushrooms in the water for 30 seconds. Drain, reserving the liquid, and chop.

Step 3

Heat the olive oil in a large, oven-proof skillet over medium heat; cook and stir the onion and garlic in the hot oil until the onion has softened and turned translucent, about 5 minutes. Add the nutmeg, walnuts, bay leaf, mushrooms, and mushroom liquid; bring to a simmer and cook until the sauce reduces and darkens, 5 to 10 minutes. Press the snapper fillets into the flour and shake off the excess. Place the fillets into the pan and cover with the sauce.

Step 4

Place the skillet in the preheated oven and bake until the fish flakes easily with a fork, about 20 minutes. Sprinkle with parsley to serve.