Dover Sole Fillets With Cashew Chutney

Total Time
3hrs 30mins
Prep 3 hrs
Cook 30 mins

This is an adopted recipe. I'd made it several times before actually adopting it, and have made changes to it to my tastes...

Ingredients Nutrition


  1. 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.
  2. Rinse fillets and pat dry-- make sure they are not slippery at all.
  3. Preheat oven to 375°F.
  4. Put olive oil in the bottom of a baking dish, tilt to coat bottom.
  5. Combine ginger garlic paste with tumeric, chili powder, cumin and salt and rub this all over the fillets on both sides.
  6. Take each fillet and place about 3 tablespoons of chutney near the wide end and roll it up.
  7. Place fillet rolls seam side down in the oiled dish.
  8. Bake in preheated oven.
  9. 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).
  10. Serves 4- 8, depending on the size of your fillets- we serve 2 per person.
Most Helpful

The Chutney was fabulous, I particularly enjoyed the texture provided by the chopped cashews. The rub on the dover was also great, it had the perfect amount of spice to it.

*Orbit* January 08, 2009

A very unique fish dish. I could not find large sole, so I used a lot of small ones. And they were cute and very good. I love the chutney and will try it with chicken... I have a lot left over. I served the sole with plain white rice, and cucumber raita. It was a nice dinner. Thanks love4culinary.

Kathy228 March 29, 2007