Creamy Rosemary Lemon White Fish & Potatoes

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Best Season: Suitable throughout the year
Dietary: Gluten Free, Nut Free, Pescatarian, Refined Sugar Free, Soy Free
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* (For a lighter sauce, use 1 cup whole milk + 1/2 cup half-and-half in place of the 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)
Instructions
  1. 1
    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.
  2. 2
    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.
  3. 3
    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.
  4. 4
    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.
  5. 5
    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.
  6. 6
    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.
  7. 7
    Add the potatoes. Add the cooked potatoes to the skillet and gently toss until evenly coated in the creamy rosemary lemon sauce.
  8. 8
    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).
  9. 9
    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

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