Description
A delightful haddock dish featuring a rich lemon garlic cream sauce, complemented by roasted baby potatoes, perfect for quick weeknight dinners or impressing guests.
Ingredients
- 2 High Liner® Pan-Sear Selects® Garlic & Herbs Haddock
- 1 pound baby potatoes, halved
- 4 tablespoons olive oil, divided
- 5-6 garlic cloves, minced, divided
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Salt, to taste
- 1 tablespoon salted butter
- 1 small shallot, minced
- 1 cup chicken broth
- ½ cup heavy cream
- 1 tablespoon cornstarch
- 1 teaspoon thyme, chopped
- 1 teaspoon parsley, chopped
- 2 tablespoons lemon juice
- Fresh chives and parsley for garnish
Instructions
- Preheat the oven to 450°F.
- Toss the halved baby potatoes with 2 tablespoons of olive oil, 2-3 minced garlic cloves, rosemary, thyme, and salt to taste.
- Line a large baking sheet with parchment paper. Arrange the haddock fillets on one side and the seasoned potatoes on the other.
- Bake for approximately 18 minutes, flipping halfway, until fully cooked and golden.
- Melt 1 tablespoon of butter with 2 tablespoons of olive oil in a skillet over medium heat. Cook the minced shallot until softened, about 2 minutes.
- Add the minced garlic and cook until fragrant, around 30 seconds.
- Mix chicken broth with 1 tablespoon of cornstarch in a separate bowl. Add to the skillet along with heavy cream, thyme, parsley, and lemon juice.
- Simmer the sauce until thickened, about 5 minutes, and season with salt and pepper to taste.
- Serve by plating the baked potatoes and haddock, drizzling sauce over the fish, and garnishing with chopped parsley and chives.
Notes
For added flavor, experiment with different herbs like dill or basil. Fresh garlic enhances the sauce significantly.