Chutney Roast Fish Recipe

Name: Chutney Roast Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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 400u00b0F 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.

790

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 10 -12 small red potatoes, 3 quarts boiling water, salted, 1/4 cup olive oil, 5 large garlic cloves, mashed, and more.

Yes, Chutney Roast Fish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chutney Roast Fish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions