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🍽️ Cod with Curry Butter and Potato-Fennel Vegetables

492 kcal · 30 min · 4 servings

Ingredients

• Cod, frozen 600 g
• Potatoes, waxy 800 g
• Fennel 2 pcs.
• Onions, red 2 pcs.
• Oil 3 tbsp
• Salt pinch
• Pepper, black ground pinch
• Butter 4 tbsp
• Curry powder 1 tsp

Instructions

1. 1. Preheat the oven to 200 °C (top/bottom heat). Pat the cod dry and let it come to room temperature.
2. 2. Wash the potatoes and cut them into quarters or eighths depending on size. Wash the fennel, set the fennel fronds aside, remove the core and stalks, and cut it into strips. Quarter the onions, remove the skin, and separate the layers.
3. 3. Combine everything in a baking dish with oil, salt, and pepper, and roast it in the upper third of the oven for about 15 minutes, until golden brown. Meanwhile, melt the butter in a pot over medium heat, add the curry powder, and season with a little salt.
4. 4. Reduce the oven temperature to about 180 °C. Salt the cod pieces and place them on the vegetables. Drizzle everything with half of the curry butter and cook in the oven for approx. 10 minutes. The fish is done when it flakes easily with a fork.
5. 5. Take the baking dish out of the oven and serve it with the remaining curry butter and the fennel fronds. Enjoy your meal! Tip: You can wonderfully enhance the curry butter with fresh ginger or garlic.

Nutrition per serving

• kcal: 492
• Protein: 31 g · Fett/Fat: 24 g · Carbs: 38 g