snapper in black sauce

Ingredients

• Servings: 6
• 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 fillets
• 1/2 cup all-purpose flour
• 2 tablespoons chopped fresh parsley

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr 20 mins


• 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.