Rating: 3.5 stars
6 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

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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Recipe Summary

cook:
30 mins
additional:
30 mins
total:
1 hr 20 mins
prep:
20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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

  • 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.

  • 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.

Nutrition Facts

320 calories; protein 36.2g; carbohydrates 16.9g; fat 11.4g; cholesterol 55.5mg; sodium 74.5mg. Full Nutrition
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