Baked Halibut in a Yogurt Sauce
This is a very easy dish to put together, just a matter of mixing all the ingredients together and baking for 30 minutes.
Baked Halibut in a Yogurt Sauce ingredients
- 1 large onion, peeled and thinly sliced
- 1 kg of 3cm thick halibut fillet
- 450 ml Natural yoghurt
- 1⁄2 Juice of half a lemon
- 1 t Sugar
- 1 t Salt
- 1⁄4 t Freshly ground black pepper
- 1⁄4 t Garam masala
- 2 t Ground cumin
- 2 T Ground coriander seeds
- 1⁄2 t Cayenne pepper
- 1 t Freshly grated ginger
- 3 T Vegetable oil
- 50 g unsalted cold butter cut up into small chunks
Cooking Baked Halibut in a Yogurt 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.
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.
Mixi the Yoghurt 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. Whiski in the butter, and as soon as it is melted, pour over the fish and serve.