Crispy-skin fish with barbecued eggplant, lemony lentils and yoghurt from More Fish, More Veg: Simple, Sustainable Recipes and Know-how for Everyday Delicious Meals (page 132) by Tom Walton

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Notes about this recipe

  • ozfoodie on January 15, 2023

    Very enjoyable. I used red emperor for the fish. I have never cooked it skin-on before but it was delicate and tasty. The salad was lovely and fresh with a delicious dressing, and the lentils and eggplant helped make the meal feel substantial. But it was the sumac yoghurt that really set the whole thing off. We will have this again.

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