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Photo of Snapper fillets with lemon risotto by WW

Snapper fillets with lemon risotto

Total Time
50 min
20 min
30 min
Feel like fish tonight? Try this paprika rubbed snapper paired with a creamy, tangy risotto. Simple, yet a true flavour delight.


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


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)


  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).


SERVVING SUGGESTION: Green beans.TIP: The risotto needs to be served immediately. If risotto begins to thicken on standing, add a little hot stock or hot water.