New this month
Get the Allrecipes magazine
  • ✕
+
  • ✕
—

Snapper in Black Sauce

Rated as 3.67 out of 5 Stars
 made it  |  5 reviews   |   photos

Recipe by:

"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."
Added to shopping list. Go to shopping list.

Ingredients

1 h 20 m servings 320 cals
Original recipe yields 6 servings

Directions

{{model.addEditText}} Print

  • Prep

  • Cook

  • Ready In

  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.
You might also like
Penne with Italian Sausage, Mushrooms, and Pumpkin Sauce

Make-ahead meal full of rich sauce!
Rigatoni al Segreto (Rigatoni with Secret Sauce)

Let Chef John show you the secret of Gino's famous pasta dish.
Chef John's Spring Pea Curry with Black Cod

Sugar snap pea sauce with seared black cod and strawberry garnish.

Get the magazine

Subscribe to Allrecipes Magazine

Get a full year for $10!

Cook 5-star weekday dinners every time.

Nutrition Facts


Per Serving: 320 calories; 11.4 g fat; 16.9 g carbohydrates; 36.2 g protein; 56 mg cholesterol; 75 mg sodium. Full nutrition

Similar recipes

Get the magazine

Subscribe to Allrecipes Magazine

Get a full year for $10!

Cook 5-star weekday dinners every time.

Reviews

Read all reviews 5
Rate and review
Most helpful
Most positive
Least positive
Newest

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.

Read more

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

Read more

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

Read more

Not a fan of the nutmeg.

Read more

Ehh, just okay. I made the recipe exactly as written, with the exception of substituting ground pecans for ground walnuts and lightening up a little on the nutmeg, since I use fresh-ground. The ...

Read more
More Reviews