GT party hamper

Our first-ever Christmas hamper is available for ordering now. Here's how to get yours.

Subscribe to Gourmet

Subscribe to the print version and you’ll go into the draw to win a brand new luxury Audi Q5, valued at more than $75,000.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Snapper with silverbeet, herb and almond pilaf

You'll need

400 ml chicken or fish stock 30 ml olive oil 80 gm butter, coarsely chopped 1 onion, finely chopped 1 garlic clove, finely chopped 1 lemon, finely grated rind and juice only 1 bunch silverbeet, stalks thinly sliced, leaves coarsely chopped 200 gm long-grain rice, rinsed under cold running water 80 gm natural almonds, coarsely chopped 4 pink snapper fillets (about 150gm each), skin on, pin-boned 1/3 cup each coarsely chopped mint, dill and flat-leaf parsley To serve: natural yoghurt and lemon wedges


  • 01
  • Bring stock to a simmer in a saucepan over medium-high heat.
  • 02
  • Meanwhile, combine half the oil and 30gm butter in a large casserole or large deep-sided frying pan over medium heat, add onion, garlic, lemon rind and silverbeet stalks, stir occasionally until just tender (4-5 minutes). Add silverbeet leaves and rice, stir to wilt silverbeet and coat rice in oil, season to taste, add hot stock and lemon juice. Bring to boil, stirring occasionally, cover with a tight-fitting lid, reduce heat to low and cook (12 minutes).
  • 03
  • Meanwhile, melt 20gm butter in a small saucepan over medium heat, add almonds, sauté until brown (1-2 minutes), add to rice (do not stir), cover and cook (5 minutes). Remove from heat, remove lid, cover with a clean tea towel, replace lid and set aside.
  • 04
  • Meanwhile, cut snapper fillets diagonally crossways into 4 pieces. Heat remaining oil and butter in a large non-stick frying pan over medium-high heat until foaming. Add fish, skin-side down. Cook until brown (1-2 minutes), turn and cook through (1-2 minutes).
  • 05
  • To serve, add herbs to pilaf, stir and fluff pilaf with a fork. Serve immediately with pan-fried snapper and yoghurt and lemon wedges.

At A Glance

  • Serves 4 people
a Heilala Vanilla prize pack!

Win one of 16 Deluxe Bakers Tins prize packs from Heilala Vanilla valued at $120 each!

Read More
a premium drinks pack!

Win one of three Premium Drinks Packs valued at more than $550 each. Find out how here.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

You might also like...

Easy summer recipes


Christmas pudding ice-cream

Summer seafood recipes


Raspberry and Mint Mojito

Summer salad recipes


Neil Perry: Prawn cocktail

Quick summer recipes


Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes


Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes


Serge Dansereau: Homemade lemonade

Holiday entertaining recipes


Serge Danserau: Duck confit and potato terrine

David Thompson's Thai recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.