Welcome to Our Community!
Each month we'll give away a free delivery to a randomly selected new visitor.
We’re committed to keeping the oceans and your inbox free from unnecessary junk - we promise not to spam you.
Thanks for signing up!
Please wait (up to a minute) while we process your order.
2 6-oz. skinless, boneless cod fillets (you could also use pollock or halibut)
2 Tbsp. extra-virgin olive oil
2 Tbsp. ghee
2 garlic cloves, thinly sliced
2 tsp. black or yellow mustard seeds
1 1" piece ginger, peeled, finely grated
2 tsp. curry powder
2 stalks celery, thinly sliced crosswise, plus 1 cup celery leaves, torn if large
½ small red onion, thinly sliced
Preheat oven to 325°. Rub fish with oil on a parchment-lined rimmed baking sheet and season with salt. Bake fish until flesh is opaque and begins to flake, 12–16 minutes.
Meanwhile, melt ghee in a small skillet over medium heat.
Add garlic and mustard seeds and cook, shaking pan occasionally, until garlic is just beginning to turn golden and seeds begin to make a popping noise, about 4 minutes.
Stir in ginger and curry powder and cook, stirring, until fragrant, about 20 seconds. Remove from heat; season lightly with salt.
Toss celery, celery leaves, and onion in a small bowl. Finely grate zest and squeeze in juice from lemon into bowl; season with a pinch of salt. Toss to combine.
Divide fish between plates. Spoon garlic curry over. Top with celery salad.
Author: Bon Appétit
Prep Time: 5 minutes
Total Time: 20 minutes (approx)
Yield: 2 Servings