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Snapper in Black Sauce

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    1 h 20 m
Barnaby

Barnaby

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 320 kcal
  • 16%
  • Fat:
  • 11.4 g
  • 18%
  • Carbs:
  • 16.9g
  • 5%
  • Protein:
  • 36.2 g
  • 72%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 139 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Soak the porcini mushrooms in the water for 30 seconds. Drain, reserving the liquid, and chop.
  2. Preheat an oven to 350 degrees F (175 degrees C).
  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.
  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.
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Reviews

SusieQ
4

SusieQ

8/30/2010

I just used normal mushrooms because I was trying to find a recipe to use up what I had in the fridge. Very tasty and easy to make.

Cryssy
3

Cryssy

3/8/2010

Great dish!! Required a bit of salt, but overall, A+ Try with rice pilaf and steamed asparagus.

Winter
2

Winter

10/16/2011

This is one of the best fish recipes I have ever tasted. Delicious!

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