Description
Baked White Fish with Creamy Rosemary Sauce
Ingredients:
2 white fish fillets (cod, halibut, or tilapia)
1 tablespoon olive oil
Salt and pepper, to taste
1 tablespoon fresh rosemary, chopped
1 cup heavy cream
1/4 cup chicken broth
1 tablespoon butter
1 tablespoon lemon juice
1 teaspoon garlic, minced
1 cup baby potatoes, halved
Instructions:
Prepare the Potatoes:
Preheat the oven to 400°F (200°C).
Toss the halved baby potatoes with a drizzle of olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer.
Roast the potatoes in the preheated oven for 20-25 minutes, or until golden and crispy, flipping halfway through.
Prepare the Fish:
While the potatoes are roasting, heat a large oven-safe skillet over medium heat with the olive oil.
Season the fish fillets with salt, pepper, and half of the chopped rosemary.
Sear the fish fillets for 2-3 minutes per side, until golden brown, then remove from the pan and set aside.
Make the Creamy Rosemary Sauce:
In the same skillet, add the butter and minced garlic, cooking for 1-2 minutes until fragrant.
Pour in the chicken broth and let it reduce for 2-3 minutes.
Add the heavy cream, lemon juice, and remaining rosemary, stirring to combine. Let the sauce simmer for 5-7 minutes, or until it thickens slightly.
Combine and Bake:
Return the fish fillets to the skillet, spooning some of the sauce over the fish.
Place the skillet in the oven and bake for 10-12 minutes, or until the fish flakes easily with a fork.
Serve:
Remove from the oven, plate the fish with roasted potatoes on the side, and spoon more creamy rosemary sauce over the top.
Garnish with fresh rosemary and serve warm.
This Baked White Fish with Creamy Rosemary Sauce is perfect for a light but indulgent dinner, bringing together tender fish and crispy potatoes with a savory, creamy sauce. Enjoy your meal!
Step-by-Step Guide
Follow this detailed sequence for perfect results. First, preheat your oven to 400°F (200°C). Prepare your potatoes by halving them, tossing with oil, salt, and pepper, and roasting them on a baking sheet for 20-25 minutes, flipping halfway. While they roast, season your fish fillets. In a large, oven-safe skillet, sear the fish for 2-3 minutes per side until golden, then set aside. For the sauce, in the same skillet, melt butter and sauté garlic. Add broth to deglaze, letting it reduce. Stir in cream, lemon juice, and rosemary, simmering until slightly thickened. Finally, nestle the fish back into the sauce and transfer the entire skillet to the oven to bake for 10-12 minutes, until the fish is opaque and flakes easily.
Serving Suggestions
Plate this elegant dish by placing a fish fillet atop or beside the crispy roasted potatoes and generously spooning the creamy sauce over everything. For a complete meal, pair it with simple steamed green beans, asparagus, or a bright arugula salad with a lemon vinaigrette to cut through the sauce’s richness. A slice of crusty bread is perfect for sopping up any extra sauce. For wine, a crisp Chardonnay or Sauvignon Blanc complements the herbal and creamy notes beautifully.
How-to Summary
Roast halved baby potatoes with oil, salt, and pepper at 400°F for 20-25 mins. Season and sear fish fillets in an oven-safe skillet, then set aside. In the same pan, make a sauce with butter, garlic, chicken broth, heavy cream, lemon juice, and rosemary. Return fish to the sauce and bake the entire skillet for 10-12 minutes. Serve fish and potatoes with the creamy sauce.
Frequently Asked Questions
Can I use dried rosemary instead of fresh? Yes, but use only 1 teaspoon, as dried herbs are more potent. Crush it between your fingers to release the oils before adding.
What if I don’t have an oven-safe skillet? After searing the fish and making the sauce in a regular pan, transfer everything to a lightly greased baking dish before placing it in the oven.
How can I tell when the fish is perfectly cooked? The fish is done when it turns opaque and flakes easily with a fork. An internal temperature of 145°F is ideal.
Can I prepare any components ahead of time? You can roast the potatoes ahead and reheat them. The sauce can also be made a few hours in advance and gently reheated before combining with the fish to bake.
Is there a lighter substitute for heavy cream? For a slightly lighter sauce, half-and-half can work, but it will not thicken as much. Avoid milk, as it may curdle.
Common Mistakes to Avoid
- Overcrowding the Pan: Do not overcrowd the skillet when searing the fish, as this steams them instead of creating a golden crust.
- Overcooking the Fish: Fish continues to cook from residual heat. Remove it from the oven as soon as it flakes to keep it moist.
- Boiling the Sauce: Let the cream sauce simmer gently. A rapid boil can cause it to break or become greasy.
- Using a Cold Skillet: Ensure your skillet is properly preheated before adding the fish to get a good sear.
Conclusion
This Baked White Fish with Creamy Rosemary Sauce is a restaurant-quality meal that is deceptively simple to make at home. By following the step-by-step guide and heeding the common pitfalls, you’ll achieve tender, flaky fish, perfectly crispy potatoes, and a luxurious, herb-infused sauce every time. It’s a versatile and impressive dish perfect for both weeknight dinners and entertaining guests. Enjoy the process and the delicious results!