Roast Fish with Curry Butter
Prep Time:
Serves
Ingredients
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1 fennel bulb, sliced
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1 large red onion, cut through root end into 8 wedges
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1 lb. baby Yukon Gold potatoes, halved if large
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3 Tbsp. extra-virgin olive oil
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Kosher salt
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4 Tbsp. unsalted butter
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2 garlic cloves, crushed
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1 ½” piece ginger, peeled, finely chopped
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1 tsp. curry powder
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1¼ lb. piece cod, hake, haddock, or pollock
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Mint (for serving)
Created By
https://www.bonappetit.com/recipe/roast-fish-with-curry-butter
Directions
- 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.