tablespoon olive oil (light tasting not extra virgin)
Serving Size: 1 (1880) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 191 g50 %
Total Fat 21.2 g32 %
Saturated Fat 3.4 g17 %
Cholesterol 78.2 mg
Sodium 702.1 mg
Dietary Fiber 2.5 g10 %
Sugars 2.2 g8 %
Protein 36 g
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°F.
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.