TANDOORI CRUSTED COLEY FILLET
Cooking Instructions
- Remove The Cucumber Chutney From The Fridge 30 Minutes Before Serving.
- Preheat Oven To 200°C. Place The Wedges On A Baking Sheet Lined With Greaseproof Paper And Roast In The Oven For 20–25 Minutes, Shaking Halfway Through Cooking.
- In A Pan With A Splash Of Oil Over Medium To High Heat, Fry The Coley For Around 2 Minutes Until Coloured, Then Place It On A Baking Sheet And Put Into The Oven For The Last 7 Minutes Or So With The Wedges.
- Heat The Pea Purée Gently In A Small Pan, Stirring Continuously Until Warm.
- Share The Pea Purée Between 2 Serving Plates And Top With The Coley. Serve With The Wedges, Lime, And Chutney On The Side.
Ensure Food Is Piping Hot Throughout.