Crispy snapper with salsa verde risotto

Recipes / Fish

Crispy snapper and risotto is perfect for weeknight dinners.

Recipe «Crispy snapper with salsa verde risotto» presented in category Recipes / Fish, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author Gomer would need: 1L Massel chicken style liquid stock, 100ml olive oil, 2 eschalots, thinly sliced, 2 garlic cloves, finely chopped, 2 tsp Dijon mustard , 4 anchovies in oil, drained, chopped, 1/4 cup capers, rinsed, drained, 1 2/3 cups arborio rice , 1 tbsp white wine vinegar, 1 tbsp oregano leaves, finely chopped, 1/2 cup flat-leaf parsley, chopped, 25g unsalted butter, 4 snapper fillets, Lemon wedges, to serve.

Ingredients:

  • 1L Massel chicken style liquid stock 
  • 100ml olive oil 
  • 2 eschalots, thinly sliced 
  • 2 garlic cloves, finely chopped 
  • 2 tsp Dijon mustard 
  • 4 anchovies in oil, drained, chopped 
  • 1/4 cup capers, rinsed, drained 
  • 1 2/3 cups arborio rice 
  • 1 tbsp white wine vinegar 
  • 1 tbsp oregano leaves, finely chopped 
  • 1/2 cup flat-leaf parsley, chopped 
  • 25g unsalted butter 
  • 4 snapper fillets 
  • Lemon wedges, to serve 

Instructions

  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.