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Crispy snapper with salsa verde risotto
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Prep Time:
5 minutes
Cook Time:
45 minutes
Total Time:
50 minutes
Try crispy snapper with creamy risotto for a quick and delicious weeknight meal.
Ingredients:
  • 1L (4 cups) chicken style liquid stock
  • 100ml olive oil
  • 2 eschalots, thinly sliced
  • 11.80 gm 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
Instructions:
  • In a saucepan, combine stock and 1 cup (250ml) water. Bring to a boil, then simmer on low to keep warm.
  • In a deep frypan over medium heat, warm 1/4 cup (60ml) oil. Sauté the eschalot for 3-4 minutes until softened. Stir in the garlic, mustard, anchovy, and capers, cook for another minute until fragrant. Add the rice and stir for 1-2 minutes until well coated.
  • Gradually pour in hot stock, one ladle at a time, stirring until absorbed before adding more. Continue until all stock is used and the rice is tender and creamy, about 20 minutes. Fold in vinegar, herbs, and butter. Season to taste and keep warm.
  • In a frypan over medium-high heat, heat 2 tablespoons of oil. Season fish with salt, cook skin-side down for 3-4 minutes until crispy, then flip and cook for another 2 minutes until done.
  • Present a delectable dish of creamy risotto accompanied by tender fish and a squeeze of fresh lemon for a burst of flavor.

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