Dover Sole Fillets with Cashew Chutney
Delight your taste buds with this flavorful recipe for Dover Sole Fillets with Cashew Chutney, a perfect fusion of light, flaky fish and a rich, creamy topping. Seasoned to perfection and pan-seared until golden, the tender Dover sole fillets are elevated by a vibrant chutney made from toasted cashews, fresh cilantro, zesty lemon, and a hint of spice from green chili. A touch of plain Greek yogurt adds creaminess to the homemade chutney, while warming it briefly in butter enhances its silky texture. This dish is ready in just 30 minutes, making it an elegant yet easy dinner option that pairs wonderfully with steamed vegetables or fluffy white rice. Perfect for seafood lovers, this recipe combines bold flavors with wholesome ingredients to create a restaurant-quality meal at home.
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Recipe Information
Ingredients
- 4 pieces Dover sole fillets
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Lemon juice
- 0.5 cup Unsalted cashews
- 0.5 cup Cilantro leaves
- 1 piece Green chili
- 2 pieces Garlic cloves
- 1 teaspoon Ginger
- 3 tablespoons Water
- 2 tablespoons Plain Greek yogurt
- 1 tablespoon Butter
Instructions
Pat the Dover sole fillets dry with a paper towel and season both sides with salt and black pepper.
Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Add the fish fillets and cook for 2-3 minutes on each side, or until the fish is opaque and flakes easily with a fork. Set them aside on a plate and keep warm.
To make the cashew chutney, add the cashews, cilantro leaves, green chili, garlic, ginger, lemon juice, and 3 tablespoons of water into a blender or food processor. Blend until smooth, scraping down the sides as needed.
Transfer the blended chutney mixture into a bowl and stir in the plain Greek yogurt until creamy. Taste and adjust seasoning with salt if needed.
In the same skillet where the fish was cooked, melt 1 tablespoon of butter over low heat. Add the prepared cashew chutney to the skillet and gently warm it for 1-2 minutes, stirring constantly. Do not let it boil.
Plate each Dover sole fillet and spoon the warm cashew chutney over the top. Serve immediately with your choice of steamed vegetables or rice on the side.
Nutrition Facts
Calories |
1111 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.5 g | 92% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 236 mg | 79% | |
| Sodium | 2754 mg | 120% | |
| Total Carbohydrate | 30.8 g | 11% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 7.2 g | ||
| Protein | 92.3 g | 185% | |
| Vitamin D | 20.1 mcg | 100% | |
| Calcium | 246 mg | 19% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2409 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
