Grilled Basil & Coriander Pomfret

Fillet of Pomfret  - 1 No
Lemon Juice - 5 ml
Thyme - 3 Sprigs
Salt  - To taste
Basil Leaves - 10 nos
Coriander Leaves - Bunch
Cashew Nuts - 5 nos
Chilies - 2 Nos
Olive oil - 10 ml
Lettuce Leave - 3 nos
Lemon wedge - 1 No

Method:
Sauce: Grind Basil, Coriander Leaves, Cashew Nut, Chilies and Olive oil to fine paste. In a pan heat 5 ml of Olive oil, add the sauce mixture and cook for 5 minutes.
Marination: Apply Lemon Juice, Salt to the fillets  and  insert the thyme sprigs into the fillet and rest it for 20 minutes
Cooking: In a pan heat olive oil a tea spoon and shallow fry the marinated fillet till it turn to golden brown. Apply the sauce over the fish.

Presentation: Take plate place lettuce leaves, place the cooked fillet over the lettuce and garnish with lemon wedge and dazzle the sauce on the plate.