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Oven Poached Curry Halibut with embellishments.

Oven Poached Curry Halibut

This Oven Poached Curry Halibut dish is super easy and so good. Poaching the fish in the oven keeps it tender and juicy while cooking it evenly all around.
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Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Fish & Seafood
Cuisine American
Servings 4 servings


  • 1 pound halibut sea bass or another firm thick white fish, cut into 4 ounce portions (skin and bones removed please)
  • 1 ½ cups Lindy's Fumet (fish stock) or, clam juice
  • ½ cup heavy cream
  • 2 tablespoons fine curry powder I 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
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon cornstarch mixed with 1 teaspoon water (to thicken the sauce, optional, but I like a nice thick sauce)
  • Optional toppers optional yes, but good none the less
  • toasted coconut
  • chopped peanuts or cashews
  • thinly sliced green onion tops
  • golden raisins


  • 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
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