Description
Baked White Fish with Creamy Rosemary Sauce
Ingredients:
2 white fish fillets (cod, halibut, or tilapia)
1 tablespoon olive oil
Salt and pepper, to taste
1 tablespoon fresh rosemary, chopped
1 cup heavy cream
1/4 cup chicken broth
1 tablespoon butter
1 tablespoon lemon juice
1 teaspoon garlic, minced
1 cup baby potatoes, halved
Instructions:
Prepare the Potatoes:
Preheat the oven to 400°F (200°C).
Toss the halved baby potatoes with a drizzle of olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer.
Roast the potatoes in the preheated oven for 20-25 minutes, or until golden and crispy, flipping halfway through.
Prepare the Fish:
While the potatoes are roasting, heat a large oven-safe skillet over medium heat with the olive oil.
Season the fish fillets with salt, pepper, and half of the chopped rosemary.
Sear the fish fillets for 2-3 minutes per side, until golden brown, then remove from the pan and set aside.
Make the Creamy Rosemary Sauce:
In the same skillet, add the butter and minced garlic, cooking for 1-2 minutes until fragrant.
Pour in the chicken broth and let it reduce for 2-3 minutes.
Add the heavy cream, lemon juice, and remaining rosemary, stirring to combine. Let the sauce simmer for 5-7 minutes, or until it thickens slightly.
Combine and Bake:
Return the fish fillets to the skillet, spooning some of the sauce over the fish.
Place the skillet in the oven and bake for 10-12 minutes, or until the fish flakes easily with a fork.
Serve:
Remove from the oven, plate the fish with roasted potatoes on the side, and spoon more creamy rosemary sauce over the top.
Garnish with fresh rosemary and serve warm.
This Baked White Fish with Creamy Rosemary Sauce is perfect for a light but indulgent dinner, bringing together tender fish and crispy potatoes with a savory, creamy sauce. Enjoy your meal!
