Flaky Cod with Celery Salad

Flaky Cod with Celery Salad



Preheat oven to 325°. Rub fish with oil on a parchment-lined rimmed baking sheet; season with salt. Bake fish until flesh is opaque and begins to flake, 12–16 minutes.

Meanwhile, melt ghee in a small skillet over medium heat. Add garlic and mustard seeds and cook, shaking pan occasionally, until garlic is just beginning to turn golden and seeds begin to make a popping noise, about 4 minutes. Stir in ginger and curry powder and cook, stirring, until fragrant, about 20 seconds. Remove from heat; season lightly with salt.

Toss celery, celery leaves, and onion in a small bowl. Finely grate zest and squeeze in juice from lemon into bowl; season with a pinch of salt. Toss to combine.

Divide fish between plates. Spoon garlic curry over. Top with celery salad.


  • 2 6-oz. skinless, boneless firm whitefish fillets (such as cod, pollock, or halibut)

  • 2 Tbsp. extra-virgin olive oil

  • Kosher salt

  • 2 Tbsp. ghee

  • 2 garlic cloves, thinly sliced

  • 2 tsp. black or yellow mustard seeds

  • 1 1" piece ginger, peeled, finely grated

  • 2 tsp. curry powder, such as vadouvan

  • 2 stalks celery, plus 1 cup celery leaves, torn if large

  • ½ small red onion, thinly sliced

  • ½ lemon