Step 1

In a deep pot, saute the red snapper bones and half the garlic in half the olive oil.

Step 3

Add lemon juice and stock, bring to the boil. Lower heat and gently simmer for 45 minutes, skimming regularly. Strain, return to a clean pan and keep at a simmer on the stove top.

Step 5

Cut snapper fillets into four 150g pieces, using a sharp knife score the skin at 1cm intervals.

Step 7

Heat remaining olive oil in another saucepan over low heat for 1 minute. Add shallots and remaining garlic and cook gently for 4 minutes until they are translucent. Add rice and stir through, coating rice with oil, then cook over high heat for a further 2 minutes.

Step 9

Add Prosecco, cook until wine has evaporated.

Step 11

Slowly add the hot stock to the rice, one ladle at a time, stirring continuously for about 15-20 minutes. The rice will absorb the stock and form a creamy texture.

Step 13

You will need to cook the snapper before the risotto is ready.

Step 15

Heat a little extra virgin olive oil in a non-stick frying pan over medium heat for 2 minutes. Season snapper on both sides and add to pan, skin side down. Gently press the top of each piece of fish with a spatula for 10 seconds, so the skin of the fish is flat against the base of pan – this will make skin crisp.

Step 17

Cook fish for about 7 minutes on the skin side, turn over and cook again for a further 2 minutes depending on thickness. Set aside to rest for 1-2 minutes.

Step 19

When risotto is ready, add butter and season. Cover and let risotto rest for 2 minutes, before stirring in the butter.

Step 21

Divide the risotto among four serving plates and top with a snapper fillet.