Baked Halibut with Lemon Curry Cream

Ingredients

• 2 halibut fillets, about 150-180 g each
• 1 medium sweet onion, thinly sliced
• 1 tablespoon olive oil
• 1/2 cup heavy cream or single cream
• 1 teaspoon mild curry powder
• 1 small garlic clove, finely grated or minced
• 1 lemon, finely zested and juiced
• 1-2 tablespoons water or light stock, to loosen the sauce
• 1 tablespoon chopped parsley
• Fine salt and black pepper
• Optional: cooked rice, boiled new potatoes, asparagus, spinach, or crisp green salad for serving

Method

1. Heat the oven to 200 C / 400 F. Lightly oil a small baking dish that fits the fish snugly.
2. Warm olive oil in a small pan over medium-low heat. Add the sliced onion and a pinch of salt. Cook for 6 to 8 minutes, stirring often, until the onion is glossy, softened, and sweet but not browned hard.
3. In a jug or bowl, whisk together cream, curry powder, garlic, lemon zest, 1 tablespoon lemon juice, and 1 tablespoon water or stock. Season with a little salt and black pepper.
4. Spread the softened onions in the baking dish. Pat the halibut dry, season lightly, and place the fillets over the onions.
5. Spoon the lemon curry cream around and lightly over the fish. Bake for 10 to 14 minutes, depending on thickness, until the halibut flakes easily in thick moist pieces.
6. Rest for 2 minutes. Spoon the warm onions and sauce over the fish, then finish with parsley and extra lemon juice if needed.
7. Serve with rice, boiled potatoes, asparagus, spinach, or a crisp salad.

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