Description
Light and Flaky Pan-Seared White Fish & Creamy Potatoes recipe transforms ordinary ingredients into a gourmet meal that’s gluten-free and crowd-pleasing.
Ingredients
Scale
- 4 fillets White Fish Fillets (Cod, halibut, or snapper) (1-inch thick)
- 1 pound Small Baby Potatoes (Halve larger ones for uniform cooking)
- 2 tablespoons Olive Oil (Essential for golden crust)
- 4 tablespoons Unsalted Butter (For rich flavor)
- 1 medium Shallot (Minced)
- 2 cloves Garlic (Minced)
- 1 cup Vegetable or Chicken Broth (High-quality for deglazing)
- 1/2 cup Heavy Cream (For ultra-smooth sauce)
- 2 sprigs Fresh Rosemary (Can substitute thyme)
- 1/4 cup Fresh Parsley (Chopped for garnish)
- 1 teaspoon Salt (To taste)
- 1 teaspoon Black Pepper (To taste)
Instructions
- Pat the white fish fillets dry to remove excess moisture, then season with salt and black pepper.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear halved baby potatoes for 5-7 minutes until golden brown.
- Add the remaining tablespoon of olive oil and gently lay the seasoned fish fillets. Sear for 2-3 minutes until a golden crust forms.
- Reduce heat and add butter. Sauté minced shallot for 2-3 minutes, then add minced garlic and cook for 1 additional minute.
- Deglaze the skillet with 1 cup of broth and bring to a simmer. Stir in 1/2 cup of heavy cream and season with rosemary, salt, and pepper.
- Return the seared fish and potatoes to the skillet, simmer for 5-8 minutes until flavors meld and fish is cooked through.
- Remove from heat and garnish with chopped parsley. Serve warm with salad or crusty bread.
Notes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 80 mg
Keywords: Pan Seared White Fish