Recipe information
Total Time
30 min
Yield
Makes 4 servings
Ingredients
1 shallot, finely chopped
2 tablespoons unsalted butter
1 teaspoon all-purpose flour
1 teaspoon curry powder (preferably Madras)
3/4 cup heavy cream
3/4 teaspoon salt
4 (6- to 7-oz) pieces black sea bass fillet, skinned
1/8 teaspoon black pepper
Accompaniment: fresh lime wedges
Preparation
Step 1
Put oven rack in middle position and preheat oven to 450°F. Butter a 3-quart shallow baking dish.
Step 2
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.
Step 3
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.
