Ingredients

• 4 tablespoons unsalted butter
• 4 garlic cloves, finely grated or minced
• 1 ½ tablespoons minced thyme leaves
• 1 ½ teaspoons curry powder
• 1 ½ teaspoons grated ginger
• ¼ teaspoon fine sea salt, more as needed
• ¾ teaspoon finely grated lemon zest
• Ground black pepper, to taste
• 4 (6-ounce) blackfish, flounder or hake fillets
• Fresh lemon juice, for serving
• Dill fronds or fresh parsley, for serving

Preparation

Heat the broiler. In a small saucepan over medium heat, melt butter. Stir in garlic, thyme, curry powder, ginger and 1/4 teaspoon salt; heat until fragrant, about 1 minute. Stir in lemon zest.

Season fish with salt and pepper and place on a rimmed baking sheet. Pour sauce over fish and broil until fish is flaky and cooked through, about 5 minutes. Top with a squeeze of lemon juice and fresh dill, and serve.

New York Times