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cookies - more information
Baked
Halibut in a Yogurt / Yoghurt Sauce
This is a very easy dish to
put together, just a matter of mixing all the ingredients together and
baking for 30 minutes. The sauce needs to be reduced at the end of
the cooking, but that only takes about 5 minutes. I suggest that you
serve it with a Saag aloo and rice.
Ingredients
1 large onion, peeled and thinly sliced
1kg of 3cm thick halibut fillet
450ml natural yoghurt / yogurt
Juice of half a lemon
1 tsp sugar
1 tsp salt
¼ tsp freshly ground black pepper
¼ tsp garam masala
2 tsp ground cumin
2 tbsp ground coriander seeds
½ tsp cayenne pepper
1 tsp freshly grated ginger
3 tbsp vegetable oil
50g unsalted cold butter cut up into small chunks
Serves 4
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Method
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Heat the oven to 190C, gas mark 5
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Lay the onions on the bottom of a large based baking dish, one that is big enough to lay the fish flat in one layer.
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Cut the fish into four equal sized portions and place on the onions.
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Mix the Yoghurt
/ yogurt with the lemon juice, salt, pepper, garam masala, cumin, coriander, cayenne, ginger and oil, mixing well.
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Pour the sauce onto the fish, making sure that some of it goes under as well as over.
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Cover with either a lid or foil and bake in the oven for approximately 30 minutes, or until the fish is cooked.
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Pour off the sauce from the fish into a saucepan and boil to reduce to about 350ml of liquid.
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Whisk in the butter, and as soon as it is melted, pour over the fish and serve.
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Originally published on the Salamander
Cookshop Blog
Why not try some of our other
featured recipes such as Persian
Apricot Chicken, Quince Cheese
and Pumpkin marmalade?
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