Snapper in Black Sauce So Tasty

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Snapper in Black Sauce

"This is a baked fish recipe from Argentina that combines each the Spanish and Italian impacts in that subculture. You also can use striped bass."

Ingredients :

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

Instructions :

Prep : 20M	Cook : 6M	Ready in : 1H20M

Soak the porcini mushrooms inside the water for 30 seconds. Drain, reserving the liquid, and chop.
Preheat an oven to 350 levels F (one hundred seventy five levels C).
Heat the olive oil in a large, oven-proof skillet over medium warmth; cook dinner and stir the onion and garlic in the hot oil until the onion has softened and grew to become translucent, approximately 5 minutes. Add the nutmeg, walnuts, bay leaf, mushrooms, and mushroom liquid; bring to a simmer and cook dinner until the sauce reduces and darkens, five to 10 mins. 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 within the preheated oven and bake till the fish flakes effortlessly with a fork, about 20 minutes. Sprinkle with parsley to serve.

Notes :

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