Madhur Jaffrey's Baked Cod in Yogurt Sauce

Circle B Kitchen

The only changes I made to this delicious recipe, were to decrease the cooking time a bit. I found that the fish was just a bit

over-cooked at 40 minutes. I also added a little olive oil to the yogurt sauce as I felt it needed that bit of richness. Otherwise,

this is a gorgeous (tasting) dish that's so easy to make.

Recipe courtesy, Madhur Jaffrey

Serves 6-8

2 tablespoons vegetable oil

2 medium onions, cut into 1/8-inch slices

2 pounds thick fillets cod

2 cups Greek yogurt

1/4 cup extra virgin olive oil

2 tablespoons lemon juice

1 teaspoon sugar

Salt and coarsely ground black pepper

2 teaspoons ground cumin

2 tablespoons ground coriander

¼ teaspoon garam masala

¾ teaspoon cayenne pepper

1 teaspoon grated fresh ginger

3 tablespoons butter, (optional)

1. Preheat the oven to 350 degrees. In a large skillet, heat the 2 tablespoons of oil. When hot, add the onions and cook over medium until translucent, 5 minutes. Season with salt and pepper and transfer to a baking dish just large enough to hold the fish in a single layer. Cut the fish fillets crosswise into 2-by-3-inch pieces and lay them over the onions.

2. In a large bowl, whisk together the yogurt, lemon juice, sugar, 1 ½ teaspoons salt, ¼ teaspoon pepper, cumin, coriander, garam masala, cayenne and ginger. Whisk in the olive oil. Pour sauce over the fish, tucking some under each piece. Cover with foil and bake until the fish is just cooked through, about 30 minutes. (I found that the fish was a bit over-cooked at 35 minutes, so I recommend you check it at 30 and if it's flaking, it's done!)

3. If you'd like to make extra sauce, pour the liquid from the baking dish into a small saucepan (the sauce will look separated); keep fish warm. Bring the sauce to a boil and reduce it by half. Remove from heat. Whisk in the butter, a few cubes at a time. Season to taste with salt and pepper and pour over the fish. (Patrice: this last step is totally optional, but does make the whole dish a little more moist and sauce-y. We liked it both ways; with and without the extra sauce.)