Dover Sole Fillets With Cashew Chutney

Total Time: 3 hrs 30 mins Preparation Time: 3 hrs Cook Time: 30 mins

Ingredients

• 1/2 cup chopped tomato
• 1 cup roasted cashews, coarsely chopped
• 1/2 cup diced red onion
• 2 garlic cloves, chopped
• 1 teaspoon chopped fresh ginger
• 5 jalapenos, seeded and diced (jalapenos can vary in size, use your judgement, if the ones you find are gigantic, use 2 or 3, i use)
• 1/2 cup fresh cilantro, chopped
• 1 teaspoon kosher salt (adjust to your preference, i would use less if you are using regular table salt)
• 1/4 cup olive oil (light tasting not extra virgin)
• 8 dover sole fillets
• 1 tablespoon ginger-garlic paste (i generally just run ginger and garlic over my microplane)
• 1 teaspoon ground turmeric
• 1/2 teaspoon red indian chili powder, to taste
• 1 teaspoon ground roasted cumin
• 1 teaspoon kosher salt
• 1 -2 tablespoon olive oil (light tasting not extra virgin)

Recipe

• 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.
• 2 rinse fillets and pat dry-- make sure they are not slippery at all.
• 3 preheat oven to 375°f.
• 4 put olive oil in the bottom of a baking dish, tilt to coat bottom.
• 5 combine ginger garlic paste with tumeric, chili powder, cumin and salt and rub this all over the fillets on both sides.
• 6 take each fillet and place about 3 tablespoons of chutney near the wide end and roll it up.
• 7 place fillet rolls seam side down in the oiled dish.
• 8 bake in preheated oven.
• 9 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).
• 10 serves 4- 8, depending on the size of your fillets- we serve 2 per person.