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Pan-fried red snapper with coriander Puy lentils
Fruit and vegetables
1
shallot
, finely chopped
1
garlic
clove, finely chopped
1 sprig fresh
thyme
, leaves only
20 baby
shallots
, peeled
3 tbsp chopped
fresh coriander
leaves, to serve
Tins, packets and jars
300g/11oz
Puy lentils
450ml/16fl oz
chicken stock
Cooking ingredients
1 tbsp
olive oil
2 tsp
cumin
seeds
1 tsp ground coriander
2 tbsp Cabernet Sauvignon vinegar, or other
red wine vinegar
salt and freshly ground
black pepper
1-2 tsp
olive oil
1-2 tsp
olive oil
, plus extra to serve
1 tbsp
caster sugar
salt and freshly ground
black pepper
Dairy, eggs and chilled
50g/2oz
butter
25g/1oz
butter
25g/1oz
butter
Meat, fish and poultry
2
red snapper
fillets, trimmed, skin scored at 1cm/½in intervals using a sharp knife, each fillet cut into 2 portions
Other
175ml/6fl oz
red wine
110ml/4fl oz water
Back to recipe
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