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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.  It can be served 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
tsp freshly ground black pepper
tsp garam masala
2 tsp ground cumin
2 tbsp ground coriander seeds
tsp cayenne pepper
1 tsp freshly grated ginger
3 tbsp vegetable oil
50g unsalted cold butter cut up into small chunks

Serves 4

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.

 

Contributed by Salamander Cookshop  - where you will find a range of articles and recipes.

Why not try some of our other featured recipes such as Persian Apricot Chicken, Quince Cheese and Pumpkin marmalade?


 

 

 

 

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