Caribbean Sole Fillets
Ingredients
4 x 170g (6oz) plaice or sole fillets, skinned, fresh or defrosted - 2 x 15ml spoon (2 tablespoons) coriander leaves
- 1 mango, peeled and sliced
- A pinch of nutmeg
- 2 x 15ml spoon (2 tablespoons) white wine
- 4 x 15ml spoon (4 tablespoons) natural yogurt
- 2 x 5ml spoon (2 teaspoons) mild curry paste
Serves 4 persons
Method:
Lay the fish fillets on a board skinned side up and line with coriander leaves, top with the mango slices. Sprinkle with the nutmeg. Roll up and if necessary secure with a cocktail stick.
Place in a deep pan and add the white wine. Cover and cook for 5-7 minutes.
Meanwhile mix together the yogurt and curry
Remove the fish and slice. Serve on a bed of ‘rice and peas’ and drizzled with the yogurt sauce.
