2 lbs. fish fillets such as cod, snapper, halibut or tilapia
2 tablespoons lime juice
1 teaspoon salt
2 teaspoons flour
4 bananas split lengthwise (more if needed)
1/2 cup mango chutney
6 tablespoons currants
1 cup heavy cream
1 tablespoon curry powder (or to taste)
1/2 cup almonds blanched and slivered, slightly toasted
1/2 cup Thai basil roughly torn or chopped (cilantro may be substituted)
Place oven rack in lower third of oven. Preheat oven to 400 degrees.
Select a baking dish, 2 1/2 to 3 inches high, and of a size into which the fish fillets will fit in a 1/2 inch to 3/4 inch layer (a 9 inch square or 8 × 10 inch dish should work). Sprinkle salt on the bottom of the pan; brush with lime juice.
Cut and trim the fish to fit the bottom of the dish. Brush fish fillets with lime juice and sprinkle with salt and flour. Place split bananas on top of fish to cover. Distribute mango chutney and currants over bananas.
Whip cream to soft peaks. Add curry powder and almonds to whipped cream and mix to distribute. Pour whipped cream over bananas and spread to even layer.
Bake casserole uncovered for 15 to 20 minutes, depending on the thickness of the layer of fish. Remove from oven and let stand for 5 minutes before serving.
Sprinkle dish with Thai basil or cilantro, and serve with green peas or green beans and steamed basmati rice. Wine: a good, dry Gewürztraminer. This dish may also be made with chicken breasts, pounded slightly to an even thickness.