Roast Fish with Curry Butter

Ingredients for Roast Fish with Curry Butter

• 1 fennel bulb, sliced

• 1 large red onion, cut through root end into 8 wedges

• 450g baby Yukon Gold potatoes, halved if large

• 3 tablespoons extra-virgin olive oil

• Kosher salt

• 4 tablespoons unsalted butter

• 2 garlic cloves, crushed

• 1 (1/2") piece ginger, peeled, finely chopped

• 1 teaspoon curry powder

• 575g piece cod, hake, haddock, or pollock

• Mint (for serving)

How to make Roast Fish with Curry Butter

Preheat oven to 218°C. 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 colour 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 177°C and bake fish until flesh easily flakes apart with a fork, 12–15 minutes.

Serve vegetables and fish with mint scattered over.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.