Turbot with Plum and Coriander Sauce | Metro

Ingredients

• 2 Tbsp. (30 mL) olive oil
• 1 Tbsp. (15 mL) Dijon mustard
• 4x5 oz (4x150 g) frozen turbot filets, thawed
• 3 Tbsp. (45 mL) fresh lemon juice
• 1 tsp. (5 mL) curry powder
• 2 tsp. (10 mL) ginger, chopped
• 1/2 cup (125 mL) reconstituted chicken broth
• 3 Tbsp. (45 mL) sugar
• 4 plum, pitted, cut in half
• 1 Tbsp. (15 mL) corn starch
• 1 Tbsp. (15 mL) cold water
• 1 Tbsp. (15 mL) coriander, chopped