Bombay Sole

Ingredients

·         750 g fillet of sole, skinned

·         250 ml  plain yoghurt

·         5 ml paprika

·         5 ml ground cumin

·         5 ml ground coriander

·         2 ml salt

·         Freshly ground black pepper

Preparation

1.       Put the sole in a rectangular oven-proof glass dish or earthenware dish.

2.       In a blender, blend together the yoghurt, paprika, cumin and coriander. Pour over the sole, cover with plastic wrap and marinate for about 2 hours in the refrigerator; turning the sole occasionally.

3.       Preheat oven on grill. Grill each side of sole for 4 minutes. Season with salt and pepper.

4.       Serve immediately with more yoghurt if desired.

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Serves 4