Photo by Marcus Nilsson, Prop Styling by Amy Wilson, Food Styling by Frances Boswell
The slow-roasting method that turns salmon all buttery and luxurious works equally well on the whole wide delicious world of flaky white fish, from cod to haddock. Here we give vegetables a head start in a hot oven before turning the heat way down, laying the fish on top, and letting everything finish cooking together. The result: an entire (healthy!) dinner in one pan.
- 4 servings
- 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 (1/2") piece ginger, peeled, finely chopped
- 1 tsp. curry powder
- 1 1/4 lb. piece cod, hake, haddock, or pollock
- Mint (for serving)
- Preheat oven to 425°F. 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 color 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 350°F and bake fish until flesh easily flakes apart with a fork, 12–15 minutes.
- Serve vegetables and fish with mint scattered over.
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