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Pan-Seared White Fish & Creamy Potatoes

Savor the Flavors: Pan-Seared White Fish & Creamy Potatoes

This Pan-Seared White Fish & Creamy Potatoes dish combines flaky fish with a decadent sauce, perfect for a family-friendly dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American, Seafood
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fish
  • 1 lb White Fish (cod, halibut, snapper) Ensure fish is fresh or fully thawed if frozen.
  • 2 tbsp Olive Oil Use divided for both fish and potatoes.
For the Potatoes
  • 1 lb Small Baby Potatoes Halve larger ones to ensure even cooking.
  • 2 tbsp Unsalted Butter Adds richness to the sauce and aids in sautéing aromatics.
For the Sauce
  • 1 medium Shallot Finely mince for even distribution.
  • 2 cloves Garlic Avoid burning during sautéing.
  • 1 cup Vegetable or Chicken Broth Choose high-quality for best results.
  • 1 cup Heavy Cream For a lighter version, use half-and-half.
  • 1 tbsp Fresh Rosemary Could substitute with thyme for different flavor.
  • 2 tbsp Parsley Reserve for garnish.
  • to taste Salt & Pepper Essential for seasoning to enhance overall flavor.

Equipment

  • skillet

Method
 

Step-by-Step Instructions
  1. Pat the fish fillets dry with a paper towel and season both sides with salt and pepper.
  2. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add halved baby potatoes cut-side down, and sear for 5-7 minutes until golden brown.
  3. Add the remaining tablespoon of olive oil to the skillet. Carefully place the seasoned fish fillets presentation-side down and sear for 2-3 minutes until golden crust forms. Remove and keep warm.
  4. Reduce heat to medium, add unsalted butter, minced shallots, and garlic. Cook for 2-3 minutes, stirring constantly until shallots are translucent but garlic isn't burnt.
  5. Pour in broth, scrape up browned bits, bring to simmer, then add heavy cream, rosemary, and season with salt and pepper. Let sauce thicken for 3-4 minutes.
  6. Return seared potatoes to the skillet and place fish on top. Simmer for another 5-8 minutes until fish flakes easily.
  7. Remove the rosemary sprig, stir sauce, and add chopped parsley before serving. Plate immediately.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 1gVitamin A: 1000IUVitamin C: 25mgCalcium: 80mgIron: 2mg

Notes

Store leftovers in an airtight container for 2-3 days. Freeze wrapped tightly for up to 2 months. Reheat gently on the stovetop, adding broth if needed.

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