Kashmir Fish

Recipe courtesy of Seafish, the UK Sea Fish Industry Authority.

Recipe Ingredients:

4 (6-ounce) lemon sole or plaice fillets, skinned
2 tablespoons sunflower oil
Salt and ground black pepper to taste
1 bunch spring (green) onions, chopped
1 red pepper, seeded and chopped
1/4 cup raw cashews, nuts
1 (12.25-ounce) jar Indian saffron chicken sauce
Fresh chopped coriander (cilantro) for garnish

Cooking Directions:

1. Heat the oil in a large pan. Add the spring onions and pepper. Cook for 1 to 2 minutes and stir in the nuts.
2. Place the fish onto a board, skinned side up. Cut in half lengthwise, fold once and set aside.
3. Add the sauce, bring to a boil, reduce the heat and add the fish. Cover and cook for 10 to 15 minutes, stirring the sauce occasionally. Season.
4. Serve garnished with the coriander and serve with poppadums and a selection of chutneys or relishes.

Makes 4 servings.

"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."

Recipe and photograph courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org.