Keyword: baby potatoes, butter, curry powder, fennel, Fish, garlic, ginger, gluten free, red onion, white fish
Servings: 4servings
Author: GFchow @ gfchow.com
Ingredients
1fennel bulbtops cut off and reserve fronds for use as garnish. Then cut through bulb end and cut into 8 wedges
1large red onionpeeled and cut through root end into 8 wedges
1lb.baby Yukon Gold potatoeshalved if large (or any baby potato), cleaned with a damp towel
3tablespoonsextra-virgin olive oil
kosher salt
8tablespoons(1 stick) butterunsalted
4garlic clovescrushed
1 1"piece gingerpeeled, finely chopped
2teaspoonscurry powder
1 1/2lbs.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.