Ingredients

4 x 170g (6oz) plaice or sole fillets, skinned, fresh or defrosted
2 x 15ml spoon (2 tablespoons) coriander leaves
1 mango, peeled and sliced
a pinch of nutmeg
2 x 15ml spoon (2 tablespoons) white wine
4 x 15ml spoon (4 tablespoons) natural yogurt
2 x 5ml spoon (2 teaspoons) mild curry paste

Serves 4

Method

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.

Place in a deep pan and add the white wine. Cover and cook for 5-7 minutes.

Meanwhile mix together the yogurt and curry

Remove the fish and slice. Serve on a bed of ‘rice and peas’ and drizzled with the yogurt sauce.

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