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)

Instructions

1. 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.
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°F and bake fish until flesh easily flakes apart with a fork, 12–15 minutes.
4. Serve vegetables and fish with mint scattered over.