Roast Fish with Curry Butter
A flavorful dish combining roasted vegetables with delicate white fish, enhanced by a fragrant curry butter sauce. Fennel, potatoes, and red onion create a bed for the fish, while the aromatic curry butter adds a rich, warm finish.
Ingredients
- •1 whole fennel bulb
- •1 whole red onion
- •1 lb baby Yukon Gold potatoes
- •3 Tbsp extra-virgin olive oil
- •1 to taste Kosher salt
- •4 Tbsp unsalted butter
- •2 cloves garlic
- •1 piece ginger
- •1 tsp curry powder
- •1¼ lb white fish
- •1 to taste mint
Cooking Instructions
- 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.
40 min
- 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.
5 min
- 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.
15 min
- 4.
Serve vegetables and fish with mint scattered over.
2 min
