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 chicken stock
½ 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

Start Warm Lentil Salad: place the lentils in a fine sieve, rinse under the tap and drain well. Heat olive oil in a 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.

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.

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

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.

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.