DOVER SOLE FILLETS WITH CASHEW CHUTNEY
This is an adopted recipe. I'd made it several times before actually adopting it, and have made changes to it to my tastes...
Provided by love4culinary
Categories Asian
Time 3h30m
Yield 8 fillets
Number Of Ingredients 16
Steps:
- For the chutney (prep time includes marinating chutney, you can make the night before), mix all ingredients and allow flavors to mingle for about 3 hours- if you are in a pinch, it's fine to marinate it for less time.
- Rinse fillets and pat dry-- make sure they are not slippery at all.
- Preheat oven to 375°F.
- Put olive oil in the bottom of a baking dish, tilt to coat bottom.
- Combine ginger garlic paste with tumeric, chili powder, cumin and salt and rub this all over the fillets on both sides.
- Take each fillet and place about 3 tablespoons of chutney near the wide end and roll it up.
- Place fillet rolls seam side down in the oiled dish.
- Bake in preheated oven.
- Fish are done when they flake with a fork, about 30 minutes (watch closely; if your fillets are a little smaller or they are rolled a little bigger, the cooking time will vary).
- Serves 4- 8, depending on the size of your fillets- we serve 2 per person.
Nutrition Facts : Calories 380, Fat 21.2, SaturatedFat 3.4, Cholesterol 78.2, Sodium 702.1, Carbohydrate 13.7, Fiber 2.5, Sugar 2.2, Protein 36
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