Snapper in Black Sauce

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"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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1 h 20 m servings 320 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 320 kcal
  • 16%
  • Fat:
  • 11.4 g
  • 18%
  • Carbs:
  • 16.9g
  • 5%
  • Protein:
  • 36.2 g
  • 72%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 75 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • 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.


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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.

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

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

Not a fan of the nutmeg.

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 ...

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