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Pan-Fried Red Snapper with Coriander Puy Lentils

Crispy skin-on red snapper fillets served over a bed of spice-infused Puy lentils and sweet braised baby shallots.

HealthyDinnerFishSeafoodHigh Protein
Estimated Nutrition
Calories
630.1
kcal / serving
2520.4 kcal total
Carbs
48.6g
per serving
194.2 g total
Fat
28.1g
per serving
112.5 g total
Protein
29.7g
per serving
118.8 g total
Cook Time
45
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
1
tbsp
Caster Sugar
CondimentsSauces
2
tbsp
Cabernet Sauvignon Vinegar
Or red wine vinegar
Dairy
25
g
Butter
Used for lentils
25
g
Butter
Remaining butter for finishing lentils
25
g
Butter
For snapper
25
g
Butter
For shallots
LegumesPulses
300
g
Puy Lentils
Liquids
175
ml
Red Wine
450
ml
Chicken Stock
110
ml
Water
NutsSeeds
1
clove
Garlic
Finely chopped
1
sprig
Thyme
Leaves only
2
tsp
Cumin Seed
1
tsp
Coriander
Ground
1
g
Salt
To taste
1
g
Black Pepper
To taste
3
tbsp
Coriander
Freshly chopped leaves
OilsFats
15
ml
Olive Oil
Used for lentils
1.5
tsp
Olive Oil
For snapper
1.5
tsp
Olive Oil
For shallots
Seafood
2
piece
Red Snapper Fillet
Trimmed, skin scored at 1cm intervals, cut into 4 portions
Vegetables
1
piece
Shallot
Finely chopped
20
piece
Baby Shallot
Peeled

Method

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