If you’re looking for a new way to make white fish that actually feels exciting, you have to try my Creamy Rosemary Lemon White Fish & Potatoes. The fish is flaky and perfectly seasoned, the baby potatoes are tender, and everything gets coated in the most delicious creamy rosemary lemon sauce.
I love a good fish dinner, but sometimes plain baked or grilled fish just gets a little boring. This recipe is anything but that! The sauce is made with fresh rosemary, garlic, shallot, lemon, Parmesan, and cream, so it’s rich and cozy without overpowering the fish. The fresh lemon and rosemary really help balance out the creaminess and give the whole dish so much flavor.
I used triple tail for this recipe, but you can easily use your favorite white fish or whatever you can find fresh. Cod, grouper, halibut, or sea bass would all be great options. It’s also one of those meals that looks and tastes a little fancy, but it’s actually really simple to make at home.
The best part might be the potatoes because they soak up all of that rosemary lemon cream sauce. You get your protein, carbs, and a ton of flavor all in one meal. Add your favorite veggie or a simple side salad and dinner is done!
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Equipment You’ll Need
- Large pot
- Colander
- Blender or food processor
- Large deep skillet
- Measuring cups and spoons
- Citrus zester
- Citrus juicer
- Wooden spoon or tongs
Why You’ll Love This Creamy White Fish Recipe
This has quickly become one of my favorite ways to make white fish because it’s such a nice change from the usual baked or grilled fish recipes. It feels like something you would order at a restaurant, but everything comes together with simple ingredients right at home.
The fish is lightly seasoned with smoked paprika, garlic powder, lemon zest, salt, and pepper before being seared until golden. Then, instead of dirtying another pan, you use all of those flavorful browned bits left behind to make the creamy rosemary sauce. The fish goes back into the skillet at the end so it can finish cooking right in the sauce.
I also love that you can adjust the creaminess depending on what you have on hand or how rich you want the dish to be. Heavy cream will give you the richest, creamiest sauce, but I included a lighter option using whole milk and half-and-half that still turns out delicious.
What Does Rosemary Lemon Cream Sauce Taste Like?
If you’ve never paired rosemary and lemon with a creamy sauce, they work so well together. Rosemary adds that cozy, savory flavor, while fresh lemon brightens everything up and keeps the cream sauce from feeling too heavy.
Garlic, shallot, Dijon mustard, Worcestershire sauce, and Parmesan add even more depth without making the ingredient list complicated. Make sure you use freshly grated Parmesan if you can because it melts much more smoothly into the sauce.
Ingredients
Fish & Potatoes
- 1 1/2 lbs white fish (triple tail, cod, halibut, or other firm white fish)
- 1 lb baby yellow potatoes (halved)
- 1 tbsp olive oil (extra virgin)
- 1 tbsp butter (grass-fed)
- 1 lemon (zest)
- Salt (to taste)
- Black pepper (to taste)
- 1/2 tsp smoked paprika
- 1 tsp garlic powder
Creamy Rosemary Lemon Sauce
- 1 tbsp olive oil (extra virgin)
- 3 tsp garlic (minced)
- 1 shallot (finely diced)
- 2 tsp rosemary (fresh, finely chopped)
- 1 1/2 cups heavy cream*
- 1/2 cup chicken broth (organic)
- 1/2 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1/2 lemon (juice)
- 1/4 cup Parmesan (freshly grated)
- Salt (to taste)
- Black pepper (to taste)
*For a lighter sauce, use 1 cup whole milk + 1/2 cup half-and-half in place of the heavy cream.
Instructions
- Cook the potatoes. Bring a large pot of salted water to a boil. Slice the baby potatoes in half, add them to the boiling water, and cook for 10–15 minutes, or until just fork-tender. Drain and set aside.
- Season the fish. While the potatoes cook, pat the fish dry with paper towels. Season both sides with salt, black pepper, smoked paprika, garlic powder, and lemon zest.
- Sear the fish. Heat 1 tablespoon of olive oil and the butter in a large skillet over medium heat. Once hot, add the fish and cook for approximately 2–4 minutes per side, depending on the thickness, until lightly golden and almost cooked through. Transfer the fish to a plate and set aside. The fish does not need to be completely cooked at this point because it will finish cooking in the sauce.
- Sauté the aromatics. Reduce the heat to medium-low. Add the remaining tablespoon of olive oil to the same skillet, followed by the shallot. Sauté for 2–3 minutes, or until softened. Add the garlic and fresh rosemary and cook for another 30–60 seconds, stirring frequently, until fragrant.
- Make the creamy rosemary sauce. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Add the heavy cream, Dijon mustard, and Worcestershire sauce. Stir to combine. Bring the sauce to a gentle simmer and cook for 3–5 minutes, stirring occasionally, until it begins to thicken.
- Finish the sauce. Reduce the heat to low. Stir in the Parmesan until completely melted and the sauce is smooth and creamy. Stir in the fresh lemon juice and season with salt and black pepper to taste.
- Add the potatoes. Add the cooked potatoes to the skillet and gently toss until evenly coated in the creamy rosemary lemon sauce.
- Finish the fish. Nestle the fish back into the skillet and spoon some of the sauce over the top. Cook over low heat for another 2–4 minutes, or until the fish is cooked through and flakes easily with a fork. For food safety, fish should reach an internal temperature of 145°F (63°C).
- Serve. Remove from the heat and garnish with additional rosemary, Parmesan, and black pepper if desired. Serve immediately with plenty of creamy rosemary lemon sauce spooned over the fish and potatoes.
What White Fish Can I Use?
I made this recipe with triple tail, but you definitely don’t have to use it. That’s one of the things I love about this recipe—you can use whatever firm white fish you enjoy or have available.
Cod, grouper, halibut, sea bass, haddock, or snapper can all work. Just keep in mind that cooking time will vary depending on the type of fish and how thick your fillets are.
How to Make a Lighter Cream Sauce
If you want the same creamy rosemary lemon flavor but don’t want to use all heavy cream, use 1 cup of whole milk and 1/2 cup of half-and-half instead.
The sauce won’t be quite as rich or thick as the heavy cream version, so give it a little extra time to gently simmer and thicken before adding the Parmesan.
What to Serve With White Fish & Potatoes
This is already a pretty complete meal on its own since you have the white fish and baby potatoes, but I love adding something green on the side. Roasted asparagus, green beans, broccoli, or a simple salad would all pair really well with the creamy lemon rosemary flavors.
If you’re a sauce person like me, you could also serve it with a little crusty bread to soak up any extra sauce left in the skillet.
How to Store Leftovers
Store leftover fish, potatoes, and sauce in an airtight container in the refrigerator for up to 3 days. Because this is a cream-based sauce and fish can dry out quickly, I recommend reheating it gently.
You can warm everything in a skillet over low heat until just heated through. If the sauce has thickened in the refrigerator, add a small splash of chicken broth, milk, or cream while reheating to loosen it back up.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stovetop or in short intervals in the microwave. Avoid overheating, which can dry out the fish and cause the cream sauce to separate.
Frequently Asked Questions
Can I use frozen white fish?
Yes! Just make sure the fish is completely thawed before cooking. Pat it really well with paper towels to remove as much excess moisture as possible before seasoning and searing.
Can I use dried rosemary instead of fresh?
You can, but I really recommend fresh rosemary for this recipe if possible. If you’re using dried rosemary, start with about 2/3 teaspoon since dried herbs are more concentrated.
How do I know when white fish is done?
The fish should be opaque and flake easily with a fork. For food safety, fish should reach an internal temperature of 145°F.
Can I make this recipe dairy-free?
You could experiment with an unsweetened dairy-free cream alternative and dairy-free Parmesan, but it will change the flavor and consistency of the sauce. I haven’t tested a completely dairy-free version yet, so I can’t guarantee the same results.
Can I make this ahead of time?
I think this one is best made fresh. You can boil the potatoes ahead of time and prep your shallot, garlic, and rosemary to make dinner even quicker, but I would wait to cook the fish and make the cream sauce until you’re ready to eat.
Check Me Out on Social Media!
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
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Description
If you’re looking for a new way to make white fish that actually feels exciting, you have to try my Creamy Rosemary Lemon White Fish & Potatoes. The fish is flaky and perfectly seasoned, the baby potatoes are tender, and everything gets coated in the most delicious creamy rosemary lemon sauce.
Ingredients
Fish & Potatoes
Creamy Rosemary Lemon Sauce
Instructions
-
Cook the potatoes. Bring a large pot of salted water to a boil. Slice the baby potatoes in half, add them to the boiling water, and cook for 10–15 minutes, or until just fork-tender. Drain and set aside.
-
Season the fish. While the potatoes cook, pat the fish dry with paper towels. Season both sides with salt, black pepper, smoked paprika, garlic powder, and lemon zest.
-
Sear the fish. Heat 1 tablespoon of olive oil and the butter in a large skillet over medium heat. Once hot, add the fish and cook for approximately 2–4 minutes per side, depending on the thickness, until lightly golden and almost cooked through. Transfer the fish to a plate and set aside. The fish does not need to be completely cooked at this point because it will finish cooking in the sauce.
-
Sauté the aromatics. Reduce the heat to medium-low. Add the remaining tablespoon of olive oil to the same skillet, followed by the shallot. Sauté for 2–3 minutes, or until softened. Add the garlic and fresh rosemary and cook for another 30–60 seconds, stirring frequently, until fragrant.
-
Make the creamy rosemary sauce. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Add the heavy cream, Dijon mustard, and Worcestershire sauce. Stir to combine. Bring the sauce to a gentle simmer and cook for 3–5 minutes, stirring occasionally, until it begins to thicken.
-
Finish the sauce. Reduce the heat to low. Stir in the Parmesan until completely melted and the sauce is smooth and creamy. Stir in the fresh lemon juice and season with salt and black pepper to taste.
-
Add the potatoes. Add the cooked potatoes to the skillet and gently toss until evenly coated in the creamy rosemary lemon sauce.
-
Finish the fish. Nestle the fish back into the skillet and spoon some of the sauce over the top. Cook over low heat for another 2–4 minutes, or until the fish is cooked through and flakes easily with a fork. For food safety, fish should reach an internal temperature of 145°F (63°C).
-
Serve. Remove from the heat and garnish with additional rosemary, Parmesan, and black pepper if desired. Serve immediately with plenty of creamy rosemary lemon sauce spooned over the fish and potatoes.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
