Recipe courtesy of Seafish, the UK Sea Fish Industry Authority.
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
- Heat the oil in a large pan. Add the spring onions and pepper. Cook for 1 to 2 minutes and stir in the nuts.
- Place the fish onto a board, skinned side up. Cut in half lengthwise, fold once and set aside.
- 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.
- 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.