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Kashmir Fish
Courtesy of UK Seafish Authority
Servings: 4
Prep Time: 10 Min.
Cook Time: 12-15 Min.
What you need:
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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
What to do:
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

"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."
Serve with:
Poppadums, chutneys or relishes.
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