2 6-oz. skinless, boneless cod fillets (you could also use pollock or halibut)
2 Tbsp. extra-virgin olive oil
Kosher salt
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
½ lemon

Directions
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