Go Back
Print Recipe
5 from 3 votes

Roast Fish and Vegetables with Curry Butter

Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: dinner
Cuisine: Fusion, Indian
Keyword: baby potatoes, butter, curry powder, fennel, Fish, garlic, ginger, gluten free, red onion, white fish
Servings: 4 servings
Author: GFchow @ gfchow.com

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

If you have leftovers, the flavors of this dish are even better the next day.
Experiment with different vegetables and potato varieties in this dish.
It's important to cut vegetables and potatoes into similar-sized pieces for even cooking.