Roast Haddock with Curry Butter

February 14, 2020

The haddock soaks up the curry, ginger, and garlic flavors; add in the potatoes and onions, and you've got a delectable meal.

  • Prep: 10 mins
  • Cook: 55 mins
  • Yields: 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 Haddock

mint (for serving)


1Preheat 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.

2Meanwhile, 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.

3Season 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.

4Serve vegetables and fish with mint scattered over.

This recipe originally appeared on


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