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Stuck inside and on a budget? Doesn’t mean you have to stop eating delicious food. Our risotto requires minimal ingredients, is super simple and packed with flavour. Feeling adventurous? Swap out the sausage for another meat (or veg for our veg/vegan friends) to make it your own.
Adjust the quantities to cater for your party size.
4 people
2 whole snapper (ask fish shop to clean it for you)
Bunch of thyme
Bunch of oregano
2 lemons (sliced)
4 cloves garlic (sliced)
Extra virgin olive oil
Salt and pepper
50g butter
Salsa verde (See recipe)
A bunch of herbs you like (we've used parsley, oregano and chives)
1 lemon (juice)
1 clove garlic (minced)
Handful of pickled chilli, chopped (guindilla or jalapeno are always good)
Extra virgin olive oil
Splash of sherry vinegar
500g kipfler potato (boiled/steamed until tender, skin removed and sliced into discs)
400g green beans (blanched, cut)
½ punnet cherry tomatoes (quartered)
4 anchovy fillets (chopped)
6 eggs (boiled, peeled, quartered)
Handful Sicilian olives (pitted and slice)
Dill (chopped)
Chives (finely chopped)
1 tablespoon Dijon mustard
1 lemon (juice)
Extra virgin olive oil
8 bullhorn chillies
Extra virgin olive oil
½ lemon (juice)
Salt and pepper
Snapper is a super versatile fish to work with. Roast it whole, pan fry fillets or poach it - it’s always delicious.
A great potato for salads. They hold their shape a lot more than other varieties when steamed or boiled.
30 - 45 mins
Preheat oven to 220 degrees Celsius
Score snapper along skin (not too deep) and place in large baking tray (lined with baking paper or oil)
Fill cavities of both fish with the herbs, sliced lemon and butter
Pour a bit of oil on the outside of fish to coat and season well with salt and pepper (both sides)
Roast snapper for around 20 mins (power of oven and size of fish available may vary cooking times slightly)
Now for the salsa verde. Finely chop herbs and place in a bowl with garlic and chilies
Pour in olive oil mixing the herbs until a fairly loose sauce is formed
Add lemon juice and vinegar. Stir and taste, add more acid or oil until there is a balance you’re happy with.
Season salsa verde with salt and pepper
Remove the fish from the oven, spoon salsa verde on fish as desired and serve
Start with the dressing. Put mustard and lemon juice in bowl
Whisk in olive oil until flavour is balanced and a dressing consistency is formed
Throw potato, beans, tomato, olives and anchovy into a bowl with a little olive oil to separate and loosen potatoes
Add the mustard dressing and toss together until everything is coated
Toss in the herbs and egg briefly, season with salt pepper and serve
Preheat oven to 240 degrees celsius
Coat peppers in olive oil and a little salt
Roast peppers baking tray until charred on outside (about 15- 20 mins)
Removed peppers from oven and set aside to cool
Remove skin and seeds
Tear peppers into strips or chop smaller if desired. Dress with oil, lemon juice, salt and pepper.
Serve with your favourite bread
Pair with a nice crisp white. We've gone with a lovely delicious and lively Riesling from Jordy Kay. A subtle acidity keeps it crisp and so appropriate for this dish.
