Chutney Roast Fish

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 10 -12 small red potatoes
• 3 quarts boiling water, salted
• 1/4 cup olive oil
• 5 large garlic cloves, mashed
• 1 large lemon, just the juice with the seeds removed
• 3/4 teaspoon salt
• 3/4 teaspoon fresh ground black pepper
• 1/4-1/3 cup fruit chutney (see earlier note)
• 4 salmon steaks, inch thick slices, wild if possible, pacific cod and halibut with the skin on can substitute
• fresh parsley (to garnish)

Recipe

• 1 slip the potatoes into the boiling water and simmer for 15 minutes, or until they are still slightly firm when they are pierced with a knife. do not completely cook them. drain them in a colander and rinse under cold running water to stop the cooking.
• 2 while the potatoes are cooking, heat the oven to 400°f in a food processor (or just with a quick whisk), combine the olive oil, garlic, lemon juice, and salt and pepper; puree/whisk.
• 3 stir in the chutney and whisk/puree to mix.
• 4 place the fish steaks in a shallow bowl. pour the marinade mixture over them, and refrigerate for 20 to 30 minutes.
• 5 thin-slice the potatoes (peel them as well if you want at this point).
• 6 in a shallow baking dish that can hold the fish steaks with some room to spare, overlap the potato slices to cover the bottom of the dish. moisten the potatoes with a little of the marinade. top the potatoes with the fish steaks, then the rest of the marinade.
• 7 roast the fish in the oven for 10-15 minutes, or until the fish is just firm when pressed. the flesh should be barely opaque near the center; make a small cut to check. remember, if the fish is cold when it goes into the oven, it could take longer to cook.
• 8 serve the fish and potatoes in the baking dish, sprinkled with the parsley leaves for garnish.