Caribbean Sole Fillets

Ingredients

4 x Regal Lemon Sole or Plaice Fillets, fresh or defrosted

2 x 15ml spoons (2 tbsps) Coriander

1 Mango, peeled and sliced

A pinch of nutmeg

2 x 15ml spoons (2 tbsps) White wine

4 x 15ml spoons (4 tbsps) Natural yogurt

2 x 5ml spoons (2 tsps) Mild curry paste

Method

1) Skin the fish and lay the fillet 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.



2) Place in a dish and add the white wine. Cover and microwave for 3-4 minutes minutes.



3) Meanwhile mix together the yoghurt and curry.



4) Remove the fish and slice. Serve on a bed of rice and peas and drizzled with the yoghurt sauce.

Serves: 4

Provided By: Sea Fish Authority