Method

Preheat oven to 230º C (450º F) and butter shallow baking dish large enough to just fit all four pieces of fish.

Cook shallot in butter in a small, heavy skillet over moderate heat with a small amount of oil, stirring occasionally until softened, about 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 2.5 ml (1/2 tsp) 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 salt. Pour sauce over fish and bake until fish is just cooked through, 10 to 12 minutes.

Serve with rice and lime or lemon wedge.