Roast Fish & Vegetables with Curry Butter
Not only is Roast Fish and Vegetables with Curry Butter delicious but it’s virtually a one-pan meal. You start with roasting red onions, fennel and baby potatoes in the pan. Once they get wonderfully caramelized you add the fish and curry butter right on top. When cooking is done, serve right out of the pan and enjoy the silky, aromatic and earthy flavors…which only intensify if you happen to have leftovers.
Jump to RecipeVegetables for Roasting
Organize ingredients. Clean potatoes with a damp towel, then cut each in half. Peel onion skin then cut through root into eight wedges.
How to Cut Fennel
Cut off the tops of the fennel 
Cut each bulb in half lengthwise and separate fronds
Trim fennel. (See photos above.) Cut off the top stalks and fronds (the grassy part that looks like dill). Reserve fronds as a garnish for later. Then cut through bulb into eight wedges.
Onions and Fennel Cut into Wedges, Potatoes Halved
Put fennel, onion, potatoes, and oil in large dutch oven and toss to coat; season with salt.
Roast vegetables uncovered in the oven at 425 degrees until browned and softened, 35–40 minutes.
Curry Butter
Organize ingredients for curry butter; curry powder, unsalted butter, garlic, ginger and salt.
While vegetables are roasting, melt butter in a small saucepan over medium heat. Mix in garlic, ginger, curry powder, and a pinch of salt. Simmer until color intensifies and butter becomes fragrant, about 1 minute. Remove from heat.
Place Fish and Curry Butter over Roasted Vegetables
Season fish with salt and lay on top of cooked vegetables then drizzle fish with curry butter. Reduce oven temperature to 350 degrees and continue cooking for 12-15 minutes, until flesh flakes easily.
Roast Fish & Vegetables with Curry Butter
Scatter fennel fronds (or your favorite herbs) over vegetables and fish and serve.
Roast Fish and Vegetables with Curry Butter
Ingredients
- 1 fennel bulb tops cut off and reserve fronds for use as garnish. Then cut through bulb end and cut into 8 wedges
- 1 large red onion peeled and cut through root end into 8 wedges
- 1 lb. baby Yukon Gold potatoes halved if large (or any baby potato), cleaned with a damp towel
- 3 tablespoons extra-virgin olive oil
- kosher salt
- 8 tablespoons (1 stick) butter unsalted
- 4 garlic cloves crushed
- 1 1" piece ginger peeled, finely chopped
- 2 teaspoons curry powder
- 1 1/2 lbs. cod, hake, haddock, pollock or tilapia
- Garnish with fennel fronds or your favorite herbs
Instructions
- Preheat oven to 425°.
- Place fennel, onion, potatoes, and oil in large dutch oven and toss to coat; season with salt.
- Roast uncovered, 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. If your piece of fish is too large for the pan, cut to fit.
- Drizzle fish with curry butter.
- Reduce oven temperature to 350° and bake fish until flesh easily flakes apart with a fork, 12–15 minutes.
- Scatter fennel fronds (or your favorite herbs) over vegetables and fish and serve.
Notes
Recipe from Bon Appetit. Slight modifications made by me.
If you like this recipe, you may also like these GFchow recipes. Roasted Fennel with Parmesan, Smashed Thyme Potatoes with Aioli and Balsamic Syrup, and Coconut Curry Chicken with Spinach, Mushrooms and Pine Nuts.
Gluten Free Disclaimer
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
Total family favorite. Making again tonight for the umpteenth time. We add broccoli to the dish and extra red onion (those are my favorite). Delicious!!!
Great idea to add broccoli!
WOW this is delicious! I don’t eat much fish because I feel like fish dishes are often bland, but this is certainly not the case with this one. Amazing all around, but that curry butter on top really took it to the next level. Love it!
Thanks so much for the high praise. Love it!
This dish was out of this world. The flavor was amazing. I used Mahi Mahi. It was the first time I cooked with fennel. My family loved it. It was so different from anything I normally make. Can’t wait to make it again next week. May add another vegetable to the dish.
I’m glad the recipe was a success and that you had a chance to try a new vegetable! And thanks for being adventurous!!
I was inspired! But, I had to do quarantine substitutions, which worked just fine! No fennel, and no potatoes, so I substituted broccoli and then served it over rice. Very easy and delicious!
I’m so glad you were inspired! And it’s all about substitutions these days!!
This looks amazing!!
Perhaps you’ll try it?? I hope so:-)