Halibut with Coconut Sauce

For the halibut with coconut sauce, heat the oil in a saucepan and heat the curry paste in it, stirring, for about 1 minute until dissolved. Add the coconut milk and bring to a boil. Reduce the sauce by half over low heat for about 20 minutes. Skim off the oil and season the sauce with salt. Keep warm. Preheat the oven to 200 °C (convection oven 180 °C). Put the flour on a plate, whisk the eggs, season and put on a second plate. Spread the nuts on a third plate. Remove the bones from the fish fillets, then first turn them in the flour, pat them down, drag them through the eggs and finally roll them in the nuts until they are completely covered with them. Melt butter in a saucepan. Place the fish fillets on a greased baking sheet, pour the butter over them and bake in the oven for 12 to 14 minutes. Serve the halibut fillets with the coconut curry sauce. Sprinkle with cilantro. Add sweet chutney to taste.

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