FILLET OF RED SNAPPER
on a warm cherry tomato salad with chanterelle mushrooms and coriander rice.
 

Ingredients for 4 people
4 red snapper fillets about 160g.
4 teaspoons olive oil
240g. cherry tomatoes
240g. chanterelle mushrooms
80g. onions
4 dessert spoons balsamic vinegar
4 sprigs of thyme
1/2 bunches of coriander
1/2 bunches of basil
3 cloves of garlic
2 teaspoons lemon juice
160g. rice 

Preparation of red snapper fillets:
Clean the fish with a little lemon juice; season with salt, pepper and some garlic. Brown lightly in olive oil and cook slowly in the oven at 100 to 120 degrees.

Cherry tomato and chanterelle mushroom salads:
Clean the mushrooms and tomatoes; cut tomatoes in half and chop up the mushrooms. Fry diced onion and a little garlic till brown. Add the mushrooms and cherry tomatoes.
Add basil and pour the balsamic vinegar over it. Remove from heat and taste and allow infusing. Place on plate and add the fish fillet. 

Coriander rice:
Heat the rice and season with a little salt. Pluck the coriander leaves and add to the rice. Taste and serve with the with the fish

Nutritional value per portion:
About 555 calories
3,0 units of carbohydrate 

Suitable for: