Description
A delicious and creamy herbed white fish dish served with herbed baby potatoes.
Ingredients
Scale
- 4 fillets white fish (cod, haddock or halibut)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- 1/2 teaspoon paprika
- 1/2 cup heavy cream
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped parsley
- Juice of 1/2 lemon
- 1 1/2 lbs baby potatoes
- 2 tablespoons olive oil or melted butter
- 1/4 cup chopped parsley
- Salt to taste
Instructions
- Boil baby potatoes in salted water until fork-tender, about 15–18 minutes. Drain and toss with olive oil or butter, chopped parsley, and a pinch of salt. Set aside.
- Pat fish dry and season with salt, pepper, and paprika.
- Heat olive oil and butter in a skillet over medium-high. Sear fish 3–4 minutes per side until golden and cooked through. Remove and keep warm.
- In the same pan, add garlic and sauté for 30 seconds. Stir in cream, Dijon, dill, parsley, and lemon juice. Simmer for 2 minutes until slightly thickened.
- Return fish to pan and spoon sauce over to coat. Serve hot with herbed baby potatoes.
Notes
- This dish pairs well with a fresh salad.
- Adjust seasoning to taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sauté
- Cuisine: American
Nutrition
- Serving Size: 1 fillet with potatoes
- Calories: 500
- Sugar: 1g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 90mg