Dover Sole Fillets With Cashew Chutney

Ingredients

Cashew Chutney

• 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)

Fillets

• 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)

Directions

1. 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. 2

   Rinse fillets and pat dry-- make sure they are not slippery at all.

3. 3

   Preheat oven to 375°F.

4. 4

   Put olive oil in the bottom of a baking dish, tilt to coat bottom.

5. 5

   Combine ginger garlic paste with tumeric, chili powder, cumin and salt and rub this all over the fillets on both sides.

6. 6

   Take each fillet and place about 3 tablespoons of chutney near the wide end and roll it up.

7. 7

   Place fillet rolls seam side down in the oiled dish.

8. 8

   Bake in preheated oven.

9. 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. 10

    Serves 4- 8, depending on the size of your fillets- we serve 2 per person.