Curried Sea Bass

Ingredients

• Wheat flour

  White, all-purpose, unenriched

  1 tsp or 3g

• Heavy whipping cream

  Fluid

  ¾ cup, fluid or 179g

• Bass

  Fish, fresh water, mixed species, raw

  4 fillet or 316g

• Butter

  Unsalted

  2 tbsp or 28g

• Salt

  Table

  ¾ tsp or 5g

• Shallots

  Raw

  1 tbsp chopped or 10g

• Pepper

  Spices, black

  ⅛ tsp or 0.3g

• Curry powder

  Spices

  1 tsp or 2g

• Limes

  Raw

  ½ fruit or 34g

Directions

1. Cut lime into wedges.
2. Put oven rack in middle position and preheat oven to 450F. Butter a 3-quart shallow baking dish.
3. Cook shallot in butter in a small heavy skillet over moderate heat, stirring occasionally, until softened, 3 to 4 minutes. Sprinkle with flour and curry powder and cook, stirring, 1 minute. Add cream and bring to a boil, whisking constantly, then remove from heat and whisk in 1/4 teaspoon salt.
4. Fold each piece of fish in half, skinned side in, and arrange pieces in 1 layer in baking dish. Sprinkle fish with pepper and remaining 1/2 teaspoon salt. Pour sauce over fish and bake until fish is just cooked through, 10 to 12 minutes.

Similar Foods

• Asian Sea Bass
• Pan Seared Chilean Sea Bass Recipe
• Sea Bass in Papillote
• Seared Bass with Cauliflower Duo
• Miso-Glazed Sea Bass with Asparagus
• Seared Chilean Sea Bass with Asian Glaze and Sesame Spinach