Sautéed snapper or other fish with mushrooms from Essentials of Classic Italian Cooking (page 296) by Marcella Hazan

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Notes about this recipe

  • nicolepellegrini on January 06, 2026

    I made this with red snapper filets instead of a whole fish, just reducing the cooking time as necessary. Really good, all those vegetables were delicious and perfect to scoop up and savor with some toasted bread.

  • Breadcrumbs on April 22, 2011

    p. 296 -The dish combines two recipes from the book; this one for the fish and the Mushroom component is the Sauteed Mushrooms with Olive Oil, Garlic, and Parsley – Method 1 from p. 509 in the Vegetables section.In the end this produced a flavourful, hearty dish. We especially enjoyed the subtle flavour that the anchovy imparts and felt it somehow brought out the earthiness of the mushrooms. I garnished this w fresh chives to reinforce the onion flavours in the dish. We really enjoyed this and I’d make it again. Photos here: http://chowhound.chow.com/topics/325702#6486633

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