Dover Sole Fillets With Cashew Chutney - cooking recipe

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)

Preparation

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.
Rinse fillets and pat dry-- make sure they are not slippery at all.
Preheat oven to 375\u00b0F.
Put olive oil in the bottom of a baking dish, tilt to coat bottom.
Combine ginger garlic paste with tumeric, chili powder, cumin and salt and rub this all over the fillets on both sides.
Take each fillet and place about 3 tablespoons of chutney near the wide end and roll it up.
Place fillet rolls seam side down in the oiled dish.
Bake in preheated oven.
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).
Serves 4- 8, depending on the size of your fillets- we serve 2 per person.