Ingredients:

  • 2 (6-ounce) snapper fillets, skin on (170g)
  • 2 tablespoons olive oil (30ml)
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoons unsalted butter (57g)
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine (e.g., Sauvignon Blanc) (60ml)
  • 2 tablespoons fresh lemon juice (30ml)
  • 1 tablespoon chopped fresh parsley
  • Pinch of red pepper flakes (optional)
  • 4 cups chicken broth (950ml)
  • 2 tablespoons olive oil (30ml)
  • 1 small onion, finely chopped
  • 1 cup Arborio rice (200g)
  • 1/2 cup dry white wine (120ml)
  • 1/2 cup grated Parmesan cheese, plus more for serving (50g)
  • 2 tablespoons unsalted butter (28g)

Instructions:

  1. Heat the chicken broth in a saucepan and keep warm over low heat.
  2. Sauté onion in olive oil in a separate saucepan until softened. Add Arborio rice and toast for 1-2 minutes.
  3. Pour in the white wine and cook until absorbed.
  4. Gradually add the warm chicken broth, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next.
  5. Stir in Parmesan cheese and butter. Season with salt and pepper.
  6. Pat the snapper fillets dry with paper towels. Score the skin lightly in a few places. Season with salt and pepper.
  7. Heat olive oil in a large skillet over medium-high heat. Place the snapper fillets skin-side down in the hot skillet and sear until the skin is crispy and golden brown (about 5-7 minutes). Reduce heat if necessary to prevent burning.
  8. Flip the snapper and cook for another 2-3 minutes, or until cooked through. The flesh should be opaque and flake easily with a fork.
  9. In the same skillet, melt butter over medium heat. Add garlic and cook until fragrant.
  10. Pour in the white wine and let it reduce slightly.
  11. Stir in lemon juice, parsley, and red pepper flakes (if using).
  12. Spoon risotto onto plates. Top with the pan-seared snapper and drizzle with the lemon-butter sauce. Garnish with extra Parmesan cheese and parsley.