Description
A quick and healthy one-pan meal combining flaky white fish with tender potatoes in a creamy herb sauce, perfect for busy weeknight dinners.
Ingredients
- 1.5 pounds white fish fillets (like cod, haddock, or halibut), about 1-inch thick
- 1.5 pounds small new potatoes, halved or quartered if large
- 2 tablespoons olive oil
- 1 cup heavy cream
- 1/2 cup water or vegetable broth
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1/2 teaspoon onion powder
- Salt to taste
- Freshly ground black pepper to taste
- Extra fresh rosemary or thyme sprigs for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large baking dish, toss the halved or quartered potatoes with 1 tablespoon of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread them in a single layer.
- Roast the potatoes in the preheated oven for 20 minutes.
- While the potatoes roast, pat the fish fillets dry with paper towels and season with salt and pepper.
- In a medium bowl, whisk together the heavy cream, water or vegetable broth, minced garlic, chopped rosemary, chopped thyme, onion powder, and additional salt and pepper.
- After 20 minutes, remove the baking dish from the oven and arrange the seasoned fish fillets among the par-cooked potatoes. Pour the creamy herb sauce over the fish and potatoes.
- Return the baking dish to the oven and continue to bake for another 12-15 minutes, or until the fish flakes easily with a fork.
- Turn on the broiler to high for an additional 1-3 minutes for a golden crust, watching closely to prevent burning.
- Remove from the oven, garnish with fresh herbs if desired, and serve immediately.
Notes
For additional flavor, consider adding dill, parsley, or red pepper flakes to the sauce.