Roast Fish with Curry Butter

Photo by Marcus Nilsson, Food Styling by Frances Boswell, Prop Styling by Amy Wilson

Photo by Marcus Nilsson, Food Styling by Frances Boswell, Prop Styling by Amy Wilson

ROAST FISH WITH CURRY BUTTER

Instructions

Preheat oven to 425°. Toss fennel, onion, potatoes, and oil in a 3-qt. baking dish to coat; season with salt. Roast, tossing once, until vegetables are browned and softened, 35–40 minutes.

Meanwhile, melt butter in a small saucepan over medium heat. Mix in garlic, ginger, curry powder, and a pinch of salt. Simmer until color intensifies, about 1 minute. Remove from heat.

Season fish with salt and lay on top of cooked vegetables. Drizzle fish with curry butter. Reduce oven temperature to 350° and bake fish until flesh easily flakes apart with a fork, 12–15 minutes.

Serve vegetables and fish with mint scattered over.

Ingredients

  • 1 fennel bulb, sliced

  • 1 large red onion, cut through root end into 8 wedges

  • 1 lb. baby Yukon Gold potatoes, halved if large

  • 3 Tbsp. extra-virgin olive oil

  • Kosher salt

  • 4 Tbsp. unsalted butter

  • 2 garlic cloves, crushed

  • 1 ½" piece ginger, peeled, finely chopped

  • 1 tsp. curry powder

  • 1¼ lb. piece cod, hake, haddock, or pollock

  • Mint (for serving)