Snapper with Lemon Risotto
Tender snapper fillets served with a creamy lemon-infused risotto, perfectly balanced with fresh spinach and a hint of paprika.
Ingredients
- 4 x 150 gram snapper fillets
- 1 L chicken or seafood stock
- ¼ C lemon juice
- 3 T olive oil
- 1 medium brown onion, finely chopped
- 2 cloves garlic, crushed
- 1 stalk celery, finely chopped
- 1 C arborio rice
- ¼ C white wine
- Salt & pepper, to season
- 1 C baby spinach leaves
- 1 t ground paprika
Method
- Bring the stock and lemon juice to the boil in a saucepan and keep hot.
- In a fry pan, heat 2 T olive oil over medium heat and sauté onion, garlic, and celery for about 5 minutes until softened, without colouring.
- Add the rice to the pan, coat with the oil, and cook until opaque, about 2 minutes.
- Add the white wine and stir through.
- Gradually add the hot stock ½ cup at a time, stirring regularly until the risotto thickens. Stir through the spinach and season to taste just before serving.
- Meanwhile, coat the snapper with paprika and the remaining olive oil.
- Fry the snapper over medium-high heat for about 2 minutes per side (start cooking the snapper around the same time as the last two ladles of stock go into the risotto).
- Serve immediately with steamed green beans or broccoli.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Serves: 4
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