- 1/2 cup dried porcini mushrooms
- 1 cup boiling water
- 2 tablespoons olive oil
- 2 onions, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon ground nutmeg
- 1/2 cup ground walnuts
- 1 bay leaf
- salt and pepper to taste
- 2 pounds red snapper fillets
- 1/2 cup all-purpose flour
- 2 tablespoons chopped fresh parsley
- Soak the porcini mushrooms in the water for 30 seconds. Drain, reserving the liquid, and chop.
- 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.
08/06/2019
recipepes.com
snapper in black sauce, recipe
PT15M
PT1H
5
455 calories
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