Chutney Roast Fish

Name: Chutney Roast Fish
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 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)

Submitted by Wildroze

"This is a wonderful recipe from The Splendid Table on American Public Media. It is my husband's fovorite fish recipe and very easy to make. We usually use wild caught sockeye salmon (which has a relatively low calorie count for salmon) and always leave the potatoe skins on, but you can skin them as well. This same maranade will work wonders on pork and lamb! Magor Grey is a jarred chutney that works wonderfully with this recipe and is available in most supermarkets, however Farmhouse Chutney from Stonewall Kitchen works as well. Experiment with your own tastes. You can cook your fish in one full fillet, but ad at least 10 minutes to the cooking time. Cooking time may vary according to your stove. The secret to good fish is not over cooking it. Especially with salmon, shoot for "just flaky", or just firm when pressed."

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Ready In:: 50mins
Ingredients:: 10
Serves:: 4

ingredients

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)

directions

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.
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.
Stir in the chutney and whisk/puree to mix.
Place the fish steaks in a shallow bowl. Pour the marinade mixture over them, and refrigerate for 20 to 30 minutes.
Thin-slice the potatoes (peel them as well if you want at this point).
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.
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.
Serve the fish and potatoes in the baking dish, sprinkled with the parsley leaves for garnish.