Description
A simple yet flavorful one-pan dish featuring flaky white fish and tender new potatoes, all baked in a creamy herb sauce.
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 generously with salt and pepper.
- In a medium bowl, whisk together the heavy cream, water or vegetable broth, minced garlic, chopped fresh rosemary, chopped fresh thyme, onion powder, and a pinch more salt and pepper.
- After 20 minutes, remove the baking dish from the oven. Arrange the seasoned fish fillets evenly 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.
- For a golden crust, turn on the broiler to high for an additional 1-3 minutes, watching closely to prevent burning.
- Remove from the oven, garnish with fresh herbs if desired, and serve immediately.
Notes
For added flavor, consider squeezing lemon juice into the creamy sauce before pouring it over the fish.
