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.
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
CondimentsSauces
2
tbsp
Cabernet Sauvignon Vinegar
Or red wine vinegar
Dairy
LegumesPulses
300
g
Liquids
NutsSeeds
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
1
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