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Real Good Fish | Recipe | | Roast Fish with Curry Butter | 6 medium red, orange, and/or yellow bell peppers - 6 Tbsp. extra-virgin olive oil, divided - 4 garlic cloves, smashed - 2 Tbsp. sherry vinegar or...
Real Good Fish
Roast Fish with Curry Butter

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 ½" piece ginger, peeled, finely chopped
1 tsp. curry powder
1¼ lb. piece cod, hake, haddock, or pollock
Mint (for serving)

Preheat oven to 425°. 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.

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. Drizzle fish with curry butter. Reduce oven temperature to 350° and bake fish until flesh easily flakes apart with a fork, 12–15 minutes.

Serve vegetables and fish with mint scattered over.

Author: Bon Appétit
Prep Time: 10 minutes
Total Time: 60 minutes
Yield: 4 servings


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