Description
A comforting dish of pan-seared white fish topped with a rich creamy sauce and served alongside tender, crispy potatoes.
Ingredients
- 4 (6-ounce) white fish fillets (cod, halibut, or snapper), about 1-inch thick
- 1 pound of small baby potatoes or creamer potatoes, halved if large
- 2 tablespoons of olive oil, divided
- 2 tablespoons of unsalted butter
- 1 small shallot, finely minced
- 2 cloves of garlic, minced
- 1 cup of vegetable broth or chicken broth
- 1/2 cup of heavy cream
- 2 sprigs of fresh rosemary
- 1 tablespoon of fresh parsley, chopped, plus more for garnish
- Salt and fresh black pepper, to taste
- Optional: A few sprigs of fresh thyme
Instructions
- Pat the fish fillets thoroughly dry with paper towels. Season generously on both sides with salt and pepper.
- Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Add the potatoes, cut-side down if halved, and sear for 5-7 minutes until golden brown and slightly tender. Remove the potatoes from the skillet and set aside.
- Add the remaining 1 tablespoon of olive oil to the same skillet. Increase the heat slightly. Once hot, carefully place the seasoned fish fillets, presentation-side down, into the skillet. Sear for 2-3 minutes until a beautiful golden-brown crust forms. Remove the seared fish from the pan and set it aside on a plate.
- Reduce the heat to medium. Add the butter to the skillet. Once melted, add the minced shallot and cook for 2-3 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- Pour in the vegetable broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer, then stir in the heavy cream, rosemary sprigs, and thyme if using. Season the sauce with a pinch of salt and pepper.
- Return the seared potatoes to the simmering sauce. Then gently nestle the partially cooked fish fillets back into the sauce, seared-side up, ensuring the sauce comes about halfway up the sides of the fish.
- Let the fish gently simmer in the sauce for 5-8 minutes or until it is cooked through and flakes easily with a fork. Remove the rosemary sprigs. Stir in the chopped fresh parsley. Serve immediately, spooning the creamy sauce and potatoes over each fish fillet, and garnish with more fresh parsley or a small rosemary sprig.
Notes
For a delicious twist, try adding citrus zest or using seasonal vegetables instead of potatoes.