I try to eat more fish but somehow it doesn’t always seem to happen. I found some fresh trout at the store yesterday and wondered about different ways to cook it. This is the one I found; of course, those of you who’ve been following me for awhile know my addiction to curry! I wondered since I’d never thought about curry and fish prior to finding a recipe but decided to give it a try. And it is delicious! Adds a spicy flavor to the fish which is quite tasty and baked in the oven keeps it nice and moist. I used trout but I’m pretty sure any milder fish will work. I also bought some flounder that I put in the freezer, maybe I’ll try currying it next week. Very easy and cooks in about a half hour depending on the thickness of your fillet.
Preheat oven to 425 degrees. Spray a baking dish large enough to hold the fish.
Dry with a paper towel:
2-4 fish fillets (1 – 2 pounds of fish)
Place in the baking dish, skin side down. Whisk in a small bowl:
1 1/2 – 3 tablespoons vegan margarine (butter if you can have it) or avocado oil
1/2 to 1 teaspoon curry powder
1/4 to 1/2 teaspoon ground turmeric
1/4 to 1/2 teaspoon garlic powder
1/8 to 1/4 teaspoon sea salt
If cooking 2 fillets, use the smaller amount, 4 fillets use the larger. If margarine (or butter) is used, spread evenly on the fillets. If oil is used, pour evenly across the fillets. Bake 15-20 minutes for thinner fillets and 30-35 minutes for thicker ones. Serve on a bed of rice or lentil pilaf with a tossed salad.
I cooked my fillets for 30 minutes.
cookingwithoutallergens 