Seared snapper, dahl lentil sauce, seasonal greens, fresh chilli & coriander – SNAPDAHL

Heating Instructions: Preheat oven to 190°C. Transfer the snapper to a flat baking tray, leaving the tomatoes aside for the moment. Bake the snapper for 10 min. After the snapper has been cooking for 6 min, add the tomatoes to the tray with the fish. While the snapper is cooking, bring a saucepan of water to the boil and add the vegetables. When the water comes back to the boil, remove from the heat and strain. Microwave the dahl in its current container with the lid on for 90 sec. To plate up, pour the dahl onto your plate and top with the snapper, vegetables, and garnishes. Enjoy!

Ingredients : Snapper, broccolini, cherry tomatoes, green beans, red onions, coriander, red chilli. dahl Makani: urad dal, passata, onions, celery, butter, kidney beans, cream, garlic, ginger, chilli powder, chaat masala spice blend.

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