Kashmir Fish
Courtesy of UK Seafish Authority 4 Servings • 10 Min. Prep Time • 12-15 Min. Cook Time • Poppadums, chutneys or relishes.| Ingredients |
|---|
| 4 (6 oz. EACH) lemon sole or plaice fillets, skinned |
| 2 Tbsp. sunflower oil |
| salt and black pepper |
| 1 bunch spring onions, chopped |
| 1 red pepper, deseeded and chopped |
| 1/4 c. raw cashews, nuts |
| 12.25 oz. jar Indian saffron chicken sauce |
| fresh chopped coriander, to garnish |
Directions:
1. Heat the oil in a large pan. Add the spring onions and pepper. Cook for 1-2 min. and stir in the nuts.
2. Place the fish onto a board, skinned side up. Cut in half lengthways, fold once and set aside.
3. Add the sauce, bring to a boil, reduce the heat and add the fish. Cover and cook for 10-15 min., stirring the sauce occasionally. Season.
4. Serve garnished with the coriander and serve with poppadums and a selection of chutneys or relishes.
Courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org
"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."
