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Epicurious

Roast Fish With Curry Butter

4.6

(19)

A single large fillet of white fish tinted yellow with curry on bed of roasted red onion and potatoes topped with fresh...
Photo by Marcus Nilsson, Prop Styling by Amy Wilson, Food Styling by Frances Boswell

The slow-roasting method that turns salmon all buttery and luxurious works equally well on the whole wide delicious world of flaky white fish, from cod to haddock. Here we give vegetables a head start in a hot oven before turning the heat way down, laying the fish on top, and letting everything finish cooking together. The result: an entire (healthy!) dinner in one pan.

Recipe information

  • Yield

    4 servings

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 (1/2") piece ginger, peeled, finely chopped
1 tsp. curry powder
1 1/4 lb. piece cod, hake, haddock, or pollock
Mint (for serving)

Preparation

  1. Step 1

    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.

    Step 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.

    Step 3

    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.

    Step 4

    Serve vegetables and fish with mint scattered over.

TagsHaddockFishSeafoodCodMainDinnerGluten FreeNut FreeEasySheet-Pan DinnersWeeknight MealsRoastBon Appétit

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