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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