Fish Family friendly Main

Crispy snapper with salsa verde risotto

Name: Crispy snapper with salsa verde risotto
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4
Ingredients: 1L (4 cups) chicken stock; 100ml olive oil; 2 eschalots, thinly sliced; 2 garlic cloves, finely chopped; 2 teaspoons Dijon mustard; 4 anchovies in oil, drained, chopped; 50g capers; 370g rice; 20.00 ml white wine vinegar; 20.00 ml oregano leaves, finely chopped; 125.00 ml flat-leaf parsley, chopped; 25g unsalted butter; 4 snapper fillets (skin on); Lemon wedges, to serve

1 rating

05m

45m

Jump to recipe

by Warren Mendes

delicious. team

Oct 03, 2015

Crispy snapper and risotto is perfect for weeknight dinners.

1L (4 cups) chicken stock
100ml olive oil
2 eschalots, thinly sliced
2 garlic cloves, finely chopped
2 teaspoons Dijon mustard
4 anchovies in oil, drained, chopped
1/4 cup (50g) capers, rinsed, drained
1 2/3 cups (370g) arborio rice
1 tablespoon white wine vinegar
1 tablespoon oregano leaves, finely chopped
1/2 cup flat-leaf parsley, chopped
25g unsalted butter
4 snapper fillets (skin on)
Lemon wedges, to serve

Method

1.

Place stock in a saucepan with 1 cup (250ml) water. Bring to the boil, then reduce heat to low and keep warm.
2.

Heat 1/4 cup (60ml) oil in a deep frypan over medium heat. Add the eschalot and cook for 3-4 minutes until softened. Add the garlic, mustard, anchovy and capers, and cook for a further 1 minute or until fragrant. Add the rice and cook, stirring, for a further 1-2 minutes until well coated.
3.

Add hot stock, 1 ladle at a time, stirring and allowing the stock to be absorbed before adding the next, until all stock has been used, the rice is cooked and the mixture is thick and creamy – this will take 20 minutes. Stir through vinegar, herbs and butter. Season and keep warm.
4.

Heat remaining 2 tbs oil in a frypan over medium-high heat. Season fish with salt and cook, skin-side down, for 3-4 minutes until skin is crisp. Turn and cook for further 2 minutes or until cooked through.
5.

Serve risotto with fish and lemon.