Roast Fish with Curry Butter

Prep Time:



  • 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)

Created By


  1. 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.
  2. 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.
  3. 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.
  4. Serve vegetables and fish with mint scattered over.

Created By