Ingredients
- 1 shallot, finely chopped
- 2 tablespoons unsalted butter
- 1 teaspoon all-purpose flour
- 1 teaspoon curry powder (preferably Madras)
- 3/4 cup heavy cream
- 3/4 teaspoon salt
- 4 (6- to 7-oz) pieces black sea bass fillet, skinned
- 1/8 teaspoon black pepper
- Accompaniment: fresh lime wedges
Directions
- Put oven rack in middle position and preheat oven to 450°F. Butter a 3-quart shallow baking dish.
- Cook shallot in butter in a small heavy skillet over moderate heat, stirring occasionally, until softened, 3 to 4 minutes. Sprinkle with flour and curry powder and cook, stirring, 1 minute. Add cream and bring to a boil, whisking constantly, then remove from heat and whisk in 1/4 teaspoon salt.
- Fold each piece of fish in half, skinned side in, and arrange pieces in 1 layer in baking dish. Sprinkle fish with pepper and remaining 1/2 teaspoon salt. Pour sauce over fish and bake until fish is just cooked through, 10 to 12 minutes.
