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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 |  |
Method  | Heat the oven to 190C, gas mark 5 |  | 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. |  | Cut the fish into four equal sized portions and place on the onions. |  | Mix the Yoghurt / yogurt with the lemon juice, salt, pepper, garam masala, cumin, coriander, cayenne, ginger and oil, mixing well. |  | Pour the sauce onto the fish, making sure that some of it goes under as well as over. |  | Cover with either a lid or foil and bake in the oven for approximately 30 minutes, or until the fish is cooked. |  | Pour off the sauce from the fish into a saucepan and boil to reduce to about 350ml of liquid. |  | 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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