Spice Road Spices - Crispy Skin Barramundi with Chermoula on Puy Lentils with Ginger, Thyme and Rais
Spice Road Spices - The Art of Flavour
Ingredients
- For the Lentils
- 1 ½ Cups Puy lentils
- ¼ Cup olive oil
- 3 x Small shallots, diced
- 2 x Garlic cloves, diced
- ½ x Cup raisins
- 1 x Tablespoon fresh ginger, finely grated
- 1 x Teaspoon dried Rosemary. To order go to Spices
- 1 x Teaspoon dried Thyme. To order go to Spices
- ½ Cup Chopped Italian sundried tomatoes (packed in oil)
- 1 x Cup dry white wine
- Pepper to your taste
- Pinch of crushed red chilli pepper. To order go to Spices
- ½ Cup chopped Italian parsley, plus more for garnish
- Note: The pinch of crushed red chilli pepper provides a wonderful, soft background flavour when replacing salt
- For the Barramundi
- 4 x Barramundi skin on fillets - about 200g each
- 5 x Teaspoons Natural Moroccan Chermoula Spice Seasonning - refer Spice Blends
- Sea Salt for salt reduced recipe
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