Roast Fish with Curry Butter
- Preparing Time: -
- Total Time: -
- Served Person: 4 servings
- kosher salt
- 1 tsp. curry powder
- 4 tbsp. unsalted butter
- 3 tbsp. extra-virgin olive oil
- 1 fennel bulb, sliced
- 1 large red onion, cut through root end into 8 wedges
- 1 lb. baby yukon gold potatoes, halved if large
- 2 garlic cloves, crushed
- 1 (1/2") piece ginger, peeled, finely chopped
- 1 1/4 lb. piece cod, hake, haddock, or pollock
- mint (for serving)
- Carbohydrate 31 g(10%)
- Cholesterol 91 mg(30%)
- Fat 23 g(35%)
- Fiber 6 g(22%)
- Protein 29 g(58%)
- Saturated Fat 9 g(45%)
- Sodium 913 mg(38%)
- Calories 444
Preparation Preheat oven to 425°F. 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°F and bake fish until flesh easily flakes apart with a fork, 12–15 minutes. Serve vegetables and fish with mint scattered over.
Preparation Preheat oven to 425°F. 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°F and bake fish until flesh easily flakes apart with a fork, 12–15 minutes. Serve vegetables and fish with mint scattered over.
