Roast Fish with Curry Butter
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)
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