Roast fish with curry butter for a delicious dinner option

Ingredients for Roast fish with curry butter

• 1 fennel bulb, sliced

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

• 450 g baby Yukon Gold potatoes, halved if large

• 45 ml extra-virgin olive oil

• kosher salt

• 60 g unsalted butter

• 2 garlic cloves, crushed

• 15 g piece ginger, peeled, finely chopped

• 5 ml curry powder

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

• mint (for serving)

How to make Roast fish with curry butter

1. Preheat the oven to 220°C (fan 200°C).

2. Toss the fennel, onion, potatoes, and oil together in a 2.5 L baking dish to coat; season with salt. Roast the vegetables, tossing once, until they are browned and softened, about 35–40 minutes.

3. Meanwhile, melt the butter in a small saucepan over medium heat.

4. Stir in the garlic, ginger, curry powder, and a pinch of salt. Simmer until the mixture deepens in colour, about 1 minute, then remove from heat.

5. Season the fish with salt and lay it on top of the cooked vegetables. Drizzle the fish with the curry butter.

6. Reduce the oven temperature to 180°C (fan 160°C) and bake the fish until the flesh easily flakes apart with a fork, about 12–15 minutes.

7. Serve the vegetables and fish topped with scattered mint.

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.