1poundhalibutsea bass or another firm thick white fish, cut into 4 ounce portions (skin and bones removed please)
1 ½cupsLindy's Fumet(fish stock) or, clam juice
2tablespoonsfine curry powderI found one at a little farmer's market called lemon curry powder, that was soooo good, but I've made this with others and they turn out good too, or to taste
1teaspoonfresh lemon juice
1teaspooncornstarch mixed with 1 teaspoon water(to thicken the sauce, optional, but I like a nice thick sauce)
Optional toppersoptional yes, but good none the less
chopped peanuts or cashews
thinly sliced green onion tops
Heat oven to 350º F.
Place the fish stock, cream, and curry into an ovenproof saute pan and bring to a boil. Reduce heat to a simmer. Season the fish with salt and pepper (white pepper works well here) and place in the curry mixture, turning to cover the fish with sauce. Cover the pan and pop it into the oven. Cook for 5 - 7 minutes (depending on the thickness of fish) or until JUST cooked through. Do NOT overcook the fish.
Remove fish, cover lightly with foil. Bring the sauce to a boil over medium heat and either allow to reduce slightly or add your cornstarch slush. Stir until thickened. Stir in lemon juice.
Place the fish on top of plain boiled or steamed white rice. Spoon the sauce over and sprinkle with condiments of choice.
Keyword curry fish oven, easy oven fish, halibut curry