This came out so very good, I had to share. The recipe is from Bon Appetit website, adapted by me.
This serves two. I used frozen cod--it would work equally well with any thick white fish. This would also be great with any roast-y type veggies of your choosing. The recipe calls for yukon gold potatoes, but we had just had them, so I went with sweet potatoes. I also didn't realize I was out of my favorite World Spice Kashmiri Curry, so I pivoted to World Spice Kashmiri Garam Masala. I can't recommend this company highly enough--most of our spice cabinet comes from them. Once you buy the jar, you can buy bagged refills much cheaper. They have a fabulous cookbook as well--and you can buy a kit with the cookbook and all the spices they use in it. I got it for hubs a couple of years ago, and now I'm really enjoying it!
3 cod fillets (mine were about 4 oz, so hubs got 2)
2 sweet potatoes, large dice
1 bulb of fennel, large dice
1 red onion, peeled, sliced from roots down into 8 sections, separated
2 garlic cloves, mashed (I used 1 tsp jarred, it's what I had)
1/2 inch of ginger (I used 1 tsp jarred, it's what I had)
4 tbsp butter (I used Kerrygold, the stuff is so superior)
1-1/2 tsp curry powder (I used World Spice Kashmiri Curry Powder--yumm)
3 tbsp avocado or olive oil (I pretty much have moved to avocado oil...great stuff, super high smoke point)
Mint for garnish (I used freeze dried in a jar and reconstituted)
Large dice fennel, sweet potatoes, and slice onion as directed. In a 13 x 9 glass dish, mix vegetables with olive oil and salt. Heat oven to 425 degrees and roast for 20 minutes. Stir. Roast another 20 minutes, stir. Salt fish fillets and place on top of vegetables. Saute garlic, ginger, and curry powder in butter over medium heat for about a minute. Pour over fish, turn oven down to 350 degrees, bake for 15 minutes.
It doesn't get easier than that. I am looking forward to trying this with various roast-y sorts of veggies in the future.