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Dust fish with flour and season with some salt.
Heat oil in a large nonstick frying pan, add and pan- fry fish fillets over medium high heat until golden brown. Remove fish from pan and place on a serving dish.
Melt butter in a medium saucepan, fry garlic and walnuts and stir over low heat for 1-2 minutes. Add chili powder and flour and stir for another minute.
Add lemon juice, water and MAGGI Chicken Stock cubes. Bring to boil and simmer for 5 minutes.
Stir in the parsley and serve the sauce over the fish fillets or serve the sauce separately.
Per Portion of 300g
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