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

prep:
20 mins
cook:
30 mins
additional:
30 mins
total:
1 hr 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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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/30/2010
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. Read More
(5)

Most helpful critical review

Rating: 2 stars
10/01/2010
Not a fan of the nutmeg. Read More
(2)
6 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
08/30/2010
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. Read More
(5)
Rating: 4 stars
03/08/2010
Great dish!! Required a bit of salt, but overall, A+ Try with rice pilaf and steamed asparagus. Read More
(4)
Rating: 5 stars
10/16/2011
This is one of the best fish recipes I have ever tasted. Delicious! Read More
(3)
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Rating: 2 stars
10/01/2010
Not a fan of the nutmeg. Read More
(2)
Rating: 2 stars
11/15/2015
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 nuts gave the dish a weird consistency and it wasn't so much a sauce as a topping. I let the "sauce" start to brown as directed in the skillet before adding the fish and putting it in the oven but it still looked kind of brownish gray when done and was nearly impossible to plate without the fish falling apart. Read More
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