Dover Sole Fillets with Cashew Chutney

Name: Dover Sole Fillets with Cashew Chutney
Prep time: 180 min
Cook time: 30 min
Total time: 210 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 0.5 cup chopped tomato; 1 cup roasted cashews; 0.5 cup diced red onion; 2 garlic cloves; 1 tsp chopped fresh ginger; 5 jalapenos; 0.5 cup fresh cilantro; 1 tsp kosher salt; 0.25 cup olive oil; 8 dover sole fillets; 1 tbsp ginger-garlic paste; 1 tsp ground turmeric; 0.5 tsp red indian chili powder; 1 tsp ground roasted cumin; 1 tsp kosher salt; 1 tbsp olive oil

A South Asian chutney of dover sole fillets, tomato and cashews, seasoned with ginger and turmeric and baked in the oven.

3 hr 30 min · Serves 4 · Medium

Method

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Time: Prep 180 min · Cook 30 min · 210 min total
Difficulty: medium

1
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.
180 min
2
Rinse fillets and pat dry-- make sure they are not slippery at all. Preheat oven to 375°F.
3
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.
4
Take each fillet and place about 3 tablespoons of chutney near the wide end and roll it up.
5
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).
30 min