Heat 25g butter and 15ml olive oil in a pan and fry shallot, garlic, and thyme for 3 minutes until soft.
Add cumin seeds and ground coriander and cook for 1 minute until fragrant.
Stir in the Puy lentils and red wine, سپس simmer until the liquid reduces by one-third.
Add chicken stock, bring to a boil, then simmer for 25-30 minutes until lentils are tender.
Stir in remaining butter and vinegar, season with salt and pepper, and keep warm.
Heat oil and butter in a separate pan and fry snapper fillets skin-side down for 4 minutes.
Flip the fish and fry for 2 minutes until cooked through, then set aside on a warm plate.
Heat oil and butter in another pan and fry baby shallots for 4 minutes until coloured.
Add sugar and 110ml water, simmer for 8 minutes until shallots are tender and liquid evaporates, then season.
Stir chopped coriander into the lentils and warm through for 1 minute.
Divide lentils among plates, top with snapper, and garnish with braised shallots and olive oil.