Whole baked fish with vadouvan butter from Time for Dinner: Smarter Recipes for Faster Cooking (page 137) by Adam Liaw

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute whole snapper for Murray cod, and store-bought curry powder for the vadouvan curry powder specified in this recipe.

  • treay on February 01, 2026

    This was a very delicious meal! Once you have made the vadouvan curry mix, it is just a matter to put the fish in the oven and cook the topping while it cooks. I used a whole snapper and it was perfect. You can get the backbone out easily and then there aren't any small bones left, just some big ones on the side which are easy to remove while you're eating it. Next time I cook it, I will halve the butter and put olive oil instead, I thought it was too buttery for my liking, but then again, I prefer olive oil than butter!! Hubby thought it was lovely!

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