Snapper fillets with lemon risotto
10
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Feel like fish tonight? Try this paprika rubbed snapper paired with a creamy, tangy risotto. Simple, yet a true flavour delight.
Ingredients
Chicken stock
4 cup(s), (1 litre)
Lemon juice
¼ cup(s), (60ml)
Reduced fat oil spread
30 g
Brown onion
1 medium, finely chopped
Garlic
2 clove(s), crushed
Arborio rice
1 cup(s), (200g)
Sweet-style white wine
¼ cup(s)
Baby spinach
1 cup(s), (30g)
Fresh basil
1 tbs
Olive oil
1 tbs
Ground paprika
1 tsp
Snapper, raw
600 g, skin on (4x150g fillets)
Oil spray
1 x 3 second spray(s)
Instructions
1
Place stock and juice in a medium saucepan over medium heat. Bring to the boil. Reduce heat and simmer, covered, until required.
2
Meanwhile, heat spread in a large saucepan over medium heat. Cook onion and garlic, stirring, for 5 minutes or until onion has softened.
3
Add rice and stir to coat. Cook, stirring, for 2 minutes or until rice is opaque. Add wine and bring to the boil. Reduce heat and add hot stock, a ladle (½ cup/125ml) at a time, stirring constantly, until liquid has absorbed. (This should take about 15–18 minutes. The rice should be tender but firm and the risotto creamy.) Stir in spinach and basil.
4
Meanwhile, combine oil and paprika in a shallow glass or ceramic dish. Add fish and turn to coat. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook snapper for 2 minutes each side or until just cooked through. Serve snapper with risotto, lemon wedges and extra basil (see tip).
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