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)
1. 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.
2. 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.
3. 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 the flesh easily flakes apart with a fork, 12–15 minutes.
4. Serve vegetables and fish with mint scattered over.
