Generously rub salt on all sides of the fish. Drizzle lemon juice across the surface of the fish then dunk it in a bowl of flour until it is coated.
In a large skillet, heat 4 tbsp of oil over medium-high heat.
Place each fillet in the skillet and cook for 4 minutes. Flip the fillets to the other side and cook for another 4 minutes. If you have a food thermometer, you can use it to check if the fish is done.
Cooked fish should be at least 145F in the middle.
Remove the fish and place on a plate covered with a paper towel.
Peel and dice the white onion. Deseed and chop the green pepper. Chop the carrot.
Add the onion to the skillet over medium heat. Cook for 5 minutes or until the onions become translucent.
Add 2 tbsp of the spice blend you made earlier and stir for 2 minutes.
Add the rest of the spices as well as 1 ½ cups of water. Stir constantly until well mixed.
Add to the skillet the green pepper and carrot. Bring to a boil then turn the heat to low.
Allow to simmer for 10 minutes or until the vegetables are soft.
Add ¼ cup of the previously made fruit chutney. Stir thoroughly.
Place the fish fillets into the saucepan and spoon the sauce over until the fillets are covered.
Cover the skillet with a lid and allow to sit for 5 minutes over low heat.
Remove from heat and serve. Make sure to coat the fish in plenty of gravy first and enjoy!