Panfried King Red Snapper Fillets with Thyme & Lemon Risotto

Ingredients

200 gm Red King Snapper Fillets

3 tbls Olive Oil

SeaSalt

1 Small Brown Onion, finely chopped

2 Cloves Garlic, finely chopped

Zest of One Lemon

2 tbls Lemon Juice

1 tbls Fresh Thyme Leaves

¾ Cup Aborio Rice

½ Cup White Wine

2-3 Cups of Fish Stock (Or Chicken)

50 gm Butter

Extra Thyme Sprigs, for garnish

Lemon Wedges, to serve

Method

Place half of the olive oil into a large saucepan over a medium heat, add the onion and garlic and cook gently for a few minutes without browning. Stir in the rice, stir frequently and cook for a further few minutes until translucent.

Pour in the white wine & cook, stirring constantly until the wine has evaporated. Add a couple of ladles of the fish stock at a time, allow to simmer, stirring often until most of the stock has been absorbed. Repeat this step until the rice is al dente, approximately 15-20 minutes.

Add the lemon zest, thyme leaves and butter and allow to rest while you cook the fish fillets.

In a large non-stick frypan over a medium heat add the remaining olive oil, season the fish fillets with sea salt and place in the pan skin side down for 2 minutes, turn the fillets and cook for further 2 minutes.

To serve place a large heaped spoon of risotto onto a plate and top with the fish fillets, serve with extra lemon wedges and garnish with thyme sprigs.

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