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Barbecued Goldband Snapper Fillets in Vine Leaves with Warm Lentil Salad

Recipe for Barbecued Goldband Snapper Fillets in Vine Leaves with Warm Lentil Salad, on MiNDFOOD.

Barbecued Goldband Snapper Fillets in Vine Leaves with Warm Lentil Salad

Serves 6

6-12 preserved vine leaves (depending on size)

6 x 180g Goldband Snapper fillets, skin off, bones removed

2 tablespoons extra virgin olive oil

Warm Lentil Salad

500g Puy lentils (see notes)

2 tablespoons extra virgin olive oil

1 large red onion

2 cloves garlic

2 fresh bay leaves

3 sprigs thyme

400ml dry white wine

900ml fish stock

1⁄2 cup chopped flat-leaf parsley

2 large tomatoes, seeded and diced

200ml crème fraîche or sour cream

Salt flakes and freshly ground black pepper, to taste

1 Start Warm Lentil Salad: place the lentils in a fine sieve, rinse under the tap and drain well. Heat olive oil in a heavy-based frying pan over medium heat, cook onion and garlic until soft but not coloured. Add lentils and cook for a further minute. Add bay leaves, thyme, white wine and enough stock to cover the lentils. Cover and cook for 20 minutes, stirring occasionally, or until lentils are tender but still nutty. Add extra stock if necessary as the mixture dries out.

2 Meanwhile, rinse the vine leaves to remove excess brine and pat dry with paper towel. Use 1 or 2 vine leaves (depending on size) to wrap each fillet and brush well with olive oil.

3 Heat a large heavy-based frying pan, barbeque or char-grill plate.

4 When lentils are ready, cook wrapped fish for 4 minutes on one side, turn and cook other side for about 3 minutes, until flesh flakes easily when tested with a fork.

5 Stir parsley, tomatoes, crème fraîche, salt and pepper through lentils. Divide between plates. Cut fish parcels diagonally in half and place on top of lentils.

Notes: Puy lentils are small grey-green lentils originally imported from France, but now also grown in Australia; they are available from good delis and specialty food stores.

Alternative Species: Blue-Eye Trevalla, Coral Trout, Emperor, Green Jobfish, King Snapper, Pearl Perch, Red Emperor, Ruby Snapper, Snapper.

Visit the FISHline pages at www.sydneyfishmarket.com.au for more great seafood recipes; advice on seafood purchasing, storage and cooking; species information and answers to frequently asked seafood questions. FISHline is Sydney Fish Market’s free consumer advisory service.

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