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Caribbean Sole Fillets Serves 4


  1. Lay the fish fillets 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 deep pan and add the white wine.  Cover and cook for 5-7 minutes.
  3. Meanwhile mix together the yogurt and curry
  4. Remove the fish and slice.  Serve on a bed of ‘rice and peas’ and drizzled with the yogurt sauce.

Recipe kindly donated by The Seafish Industry