Chutney Roast Fish Recipes

CHUTNEY ROAST FISH

Steps:

• 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.

APPLE CHUTNEY

Steps:

• Combine the apples, onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, pepper flakes and salt and in a large saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat to simmer and continue cooking, stirring occasionally, for 50 minutes to 1 hour, until most of the liquid has evaporated. Take off the heat and add the raisins.
• Set aside to cool and store covered in the refrigerator for up to 2 weeks.