The slow-roasting method that turns salmon all buttery and luxurious works equally well on the whole wide delicious world of flaky white fish, from cod to haddock. Here we give vegetables a head start in a hot oven before turning the heat way down, laying the fish on top, and letting everything finish cooking together. The result: an entire (healthy!) dinner in one pan. We call for fennel, potatoes, and red onion here, but you can swap in any seasonal vegetable that you love to eat in roasted form. As long as all your veg pieces are roughly the same size, you’re golden. Try: sweet potatoes, carrots, cauliflower florets, or butternut squash.
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Roast Fish with Curry Butter
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