Workout: Great Sweat Workout/Meal: Roast Fish with Curry Butter

Friday, Jan. 15, 2021

Workout: Great Sweat Workout

Repeat 2-3 times

15 Mountain Climbers
15 Squat Jumps
45 Sec Plank
10 Burpees
45 Sec Jumping Jacks
15 Pushups
25 Sumo Squats
45 Sec Butt kciks
45 sec Plank
15 Mountain Climbers
25 Squat Jumps
15 Pushups
30 Jumping Jacks
10 Burpees

Meal: 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 1/4lb. piece cod, hake, haddock, or pollock
Mint (for serving)

Preparation

Step 1

Preheat 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.

Step 2

Meanwhile, 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.

Step 3

Season 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.