Win presentation points with this whole snapper on a platter. Roasted, drizzled in a herb sauce and strewn with SICILIAN OLIVES, your guests will be delighted.
Satisfy hunger with this wonderfully filling prawn risotto. We’ve left the tails on the prawns so you have a cheeky FINGER LICKING excuse to pick them up to munch on.
ROASTED SNAPPER WITH BASIL & OLIVES
SERVES 4
1kg small waxy potatoes (we used Dutch cream), scrubbed
100ml extra virgin olive oil
½ cup basil leaves, plus extra 1 cup basil leaves, finely chopped
½ bunch oregano
1.2kg whole snapper, gutted, scaled
Plain flour, to dust
25g unsalted butter, plus 50g extra
Juice of 1 small lemon
2 garlic cloves, thinly sliced
½ cup (125ml) white wine
1 cup (250ml) fish stock
½ cup green Sicilian olives
1 cup flat-leaf parsley leaves, finely chopped
Preheat oven to 220°C/180°C fan-forced. Place potatoes in a saucepan of cold salted water and bring to the boil. Cook for 5 minutes, then drain well. Cool slightly, then cut into 1.5cm rounds.
Heat ¼ cup (60ml) oil in a flameproof roasting dish over high heat. Add potato and season with salt flakes and freshly ground black pepper. Cook, turning occasionally, for 4-5 minutes until lightly golden. Add basil leaves and half the oregano, then stir to combine. Roast for 20-25 minutes until golden and crisp.
Meanwhile, line a baking tray with baking paper. Dust snapper in a little flour and season well with salt flakes and freshly ground black pepper. Heat butter and 1 tbs oil in a large non-stick frypan over high heat. Add fish and cook for 1-2 minutes each side until lightly golden. Squeeze over half the lemon juice and transfer to prepared tray. Roast for 10-12 minutes until just cooked through.
Meanwhile, wipe frypan clean. Place over high heat. Add remaining oil and garlic. Cook for 1 minute or until lightly golden. Add wine (it may spit), and cook for 1-2 minutes, scraping bottom of pan with a wooden spoon, until reduced completely.
Add stock, olives and remaining oregano. Cook for 3-4 minutes until reduced by half. Remove from heat and gradually add extra 50g butter, a few cubes at a time, whisking constantly until sauce is thick and glossy. Stir in parsley, extra basil and remaining lemon juice.
Transfer fish to a serving platter, spoon over the herb sauce and serve with potato alongside.
PEA PESTO & PRAWN RISOTTO
SERVES 4
2 cups (240g) frozen peas, thawed 1½ cups basil leaves, plus extra to serve 2 garlic cloves, chopped ¼ cup (40g) pine nuts, toasted (or cashews, peanuts or almonds) Pared rind of 1 lemon, lemon cut into wedges ½ cup (40g) finely grated parmesan, plus extra to serve 200ml extra virgin olive oil, plus extra to drizzle 4 cups (1L) vegetable stock (or water) 60g unsalted butter 1 onion, finely chopped 2 cups (440g) arborio rice (or pearl barely or basmati rice) ½ cup (125ml) dry white wine 600g green prawns (fresh or frozen), peeled, tails intact, deveined 120g baby spinach
