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
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