The garlic-curry crisp in this recipe is your new secret weapon—the crunchy topping can embellish most other proteins, like braised chicken or roasted vegetables.

2 servings

2

6-oz. skinless, boneless firm whitefish fillets (such as cod, pollock, or halibut)

2

Tbsp. extra-virgin olive oil

.

Kosher salt

2

Tbsp. ghee

2

garlic cloves, thinly sliced

2

tsp. black or yellow mustard seeds

1

1" piece ginger, peeled, finely grated

2

tsp. curry powder, such as vadouvan

2

stalks celery, thinly sliced crosswise, plus 1 cup celery leaves, torn if large

½

small red onion, thinly sliced

½

lemon

Step 1

Preheat the oven to 325°. Rub fish with oil on a parchment-lined rimmed baking sheet; season with salt. Bake fish until flesh is opaque and begins to flake, 12–16 minutes.

Step 2

Meanwhile, melt ghee in a small skillet over medium heat. Add garlic and mustard seeds and cook, shaking pan occasionally, until garlic is just beginning to turn golden and seeds begin to make a popping noise, about 4 minutes. Stir in ginger and curry powder and cook, stirring, until fragrant, about 20 seconds. Remove from heat; season lightly with salt.

Step 3

Toss celery, celery leaves, and onion in a small bowl. Finely grate zest and squeeze in juice from lemon into bowl; season with a pinch of salt. Toss to combine.

Step 4

Divide fish between plates. Spoon garlic curry over. Top with celery salad.