Description
A delicious and easy-to-prepare dish featuring tender haddock drizzled with a luscious lemon garlic cream sauce, perfect for any occasion.
Ingredients
- 2 High Liner® Pan-Sear Selects® Garlic & Herbs Haddock
- 2 tbsp olive oil
- 1 tbsp salted butter
- 1 small shallot, minced
- 3-4 garlic cloves, minced
- 1 cup chicken broth
- ½ cup heavy cream
- 1 tbsp cornstarch
- 1 tsp thyme, chopped
- 1 tsp parsley, chopped
- 2 tbsp lemon juice
- Salt and pepper, to taste
- Fresh chives and parsley for garnish
- 1 lb baby potatoes, halved
- 2 tbsp olive oil (for potatoes)
- 2-3 garlic cloves, minced (for potatoes)
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped (for potatoes)
- Salt to taste
Instructions
- Preheat the oven to 450°F.
- Toss the potatoes with 2 tbsp of olive oil, minced garlic, fresh rosemary, fresh thyme, and salt to taste.
- Add the High Liner® Pan-Sear Selects® Garlic & Herbs Haddock fillets to one side of a large baking sheet lined with parchment paper and the seasoned potatoes to the other side.
- Bake for approximately 18 minutes, flipping halfway, until both the haddock and potatoes are fully cooked and golden.
- Melt 1 tbsp of butter with 2 tbsp of olive oil over medium heat in a skillet.
- Add the minced shallot, cooking until softened, approximately 2 minutes.
- Incorporate the minced garlic and let it cook until fragrant, around 30 seconds.
- Mix together chicken broth with 1 tbsp of cornstarch in a separate bowl. Add this mixture to the skillet along with the heavy cream, 1 tsp of chopped thyme, 1 tsp of chopped parsley, and 2 tbsp of lemon juice.
- Simmer the sauce until it thickens, which should take about 5 minutes. Season with salt and pepper to taste.
- Serve by placing the baked potatoes and haddock on a plate, then drizzling the lemon garlic cream sauce over the fish. Garnish with fresh chopped parsley and chives.
Notes
Use fresh herbs whenever possible for the best flavor and presentation. Adjust sauce thickness as needed.
