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Pan-Fried Snapper with Broccomole
Ingredients
  • 4 x 160 g snapper fillets, skin on or off, pin-boned
  • sea salt and freshly ground black pepper
  • 1 ½ teaspoon lemon thyme leaves, chopped
  • 2 tablespoons coconut oil
  • 100 g sauerkraut
  • 1 large handful of watercress sprigs
  • 4 lemon wedges, to serve
  • Broccomole
  • 100 g broccoli, broken into florets
  • 1 avocado, diced or mashed
  • ⅛ red onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 tablespoon lime juice
  • ½ teaspoon chilli flakes (optional)
  • 1 tablespoon extra-virgin olive oil, plus extra for drizzling
  • 1 tablespoon chopped
  • coriander leaves
Steps
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