ROAST FISH WITH CURRY BUTTER RECIPES

Name: Roast Fish with Curry Butter
Yield: 4 servings
Ingredients: 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)

ROAST FISH WITH CURRY BUTTER RECIPE | BON APPÉTIT

Roast Fish with Curry Butter Recipe | Bon Appétit image

This roast fish uses a slow-roasting method , giving vegetables a head start in a hot oven before turning the heat way down, laying the fish on top, and letting everything finish together.

Provided by Chris Morocco

Yield 4 servings

Number Of Ingredients 11

Ingredients

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)

Steps:

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.
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° and bake fish until flesh easily flakes apart with a fork, 12–15 minutes.
Serve vegetables and fish with mint scattered over.

ROAST FISH WITH CURRY BUTTER RECIPE RECIPE | EPICURIOUS

Roast Fish with Curry Butter Recipe Recipe | Epicurious image

Give vegetables a head start in a hot oven before turning the heat way down. Then lay the fish on top, and let everything finish cooking together.

Provided by Chris Morocco

Yield 4 servings

Number Of Ingredients 11

Ingredients

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)

Steps:

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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PAN-ROASTED OCEAN TROUT WITH CURRY BUTTER RECIPE | GOOD FOOD

The curry butter is my version of cafe de Paris and it's awesome on fish, but equally good on any roasted or barbecued meat. Make it in bigger batches and freeze what you don't need, that way you will have a real flavour boost in the freezer for whenever you are having a simple dinner at home.
From goodfood.com.au
Total Time 30 minutes
Category Dinner

1. To make the butter, heat oil in a frying pan and cook onion and curry powder over low heat until soft and fragrant. Set aside to cool. Process all butter ingredients in a food processor until just combined.

Roll butter into a 3- to 4-centimetre diameter log, wrap in plastic and refrigerate until firm.

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