Turmeric and lime fish fillets

Liz Clarkson

This recipe comes from Always Delicious by Lauraine Jacobs.

Ingredients

4	Firm fish fillets, 180g, John Dory, flounder, orange roughy or turbot (Main)
½ tsp	Salt
1 tsp	Ground turmeric (Main)
2	Limes, juice and finely grated zest (Main)
2 tsp	Finely grated root ginger (Main)
1	Garlic clove, crushed
2 Tbsp	Flour
4 Tbsp	Grapeseed oil

Directions

1. Lay the fish fillets on a plate. Combine the salt, turmeric, lime juice and zest, ginger and garlic together in a small bowl and mix well. Rub this mixture over the fish on all sides and then cover with cling film and refrigerate for 30 minutes.
2. When ready to fry the fish, shake off the excess moisture and dust the fillets lightly with the flour.
3. Heat the oil in a heavy frying pan and when hot, lay the fish in a single layer in the pan. Fry until the fish turns golden and then turn each fillet over and cook for a further minute, so the fish is just cooked through and not drying out.
4. Serve at once with extra lime wedges and a bowl of yoghurt with chopped coriander stirred through. Excellent with potatoes or rice.