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Curried Lemon Sole Serves 4

Method

  1. Lay the fillets onto a board, skinned side up, roll up and cut in half.
  2. Heat the oil in a large shallow pan, add the onion and cook for 2-3 minutes.
  3. Add the curry sauce, reduce the heat and simmer for 3-4 minutes.  Do not boil.
  4. Add the fish, lemon juice and rind, cover and cook for 5 minutes.
  5. Serve on a bed of rice, garnished with the almonds and coriander.

NUTRITIONAL VALUES PER PORTION (APPROX) 353 Kilocalories;
34g Protein; 18g Fat; 13g Carbohydrate; 2g Fibre.

Recipe kindly donated by The Seafish Industry

 

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