Baked Fish Recipe

• 1 (1 3/4- to 2-pound) firm-fleshed fish, such as pickerel, trout, or red snapper, cleaned and scaled
• About 1/4 cup vegetable oil
• About 2 tablespoons fresh lime or lemon
• About 1 tablespoon fine sea salt
• About 1/2 cup fresh green chile chutney, plus extra to serve as a condiment

1. Place a rack in the center of the oven and preheat the oven to 400 degrees F.
2. Wash and dry the fish.
3. Cut a slit along each side of the backbone down the length of the fish.
4. Place a large sheet of foil on a rimmed baking sheet (or in a large roasting pan).
5. Pour about 3 tablespoons oil on the part of the sheet where the fish will lie, and set near your work surface.
6. Rub the fish all over with the lime or lemon juice, then with the salt.
7. Stuff some of the chutney into the slits and put the remainder in the fishs cavity.
8. Lay the fish on the foil.
9. Pour on the remaining 1 tablespoon oil and spread it over the top of the fish.
10. Wrap the foil fairly tightly around the fish; use another piece of foil if necessary to ensure that the package is well sealed.
11. Bake for about 30 minutes; time will depend on the size and thickness of the fish.
12. To test, peel back the foil a little and press on the flesh at the thickest part of the fish.
13. It should yield a little and feel soft.
14. The other test is to unwrap more of the fish and test the texture of the flesh; if the flesh flakes with a fork, it is cooked.
15. Serve the fish warm or at room temperature, with extra chutney alongside as a condiment.
16. Serve by lifting sections of the top filet off the bone; when the first side is finished, flip the fish over to serve the second fillet.

firmfleshed fish, vegetable oil, lime, salt, fresh green chile chutney

Taken from www.chowhound.com/recipes/baked-goan-fish-with-fresh-green-chile-chutney-10189 (may not work)