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Roasted Fish with Light Herb Sauce

Total Time

Prep/Total Time: 25 min.

Makes

4 servings

An easy sauce with the flavors of Provence makes fish fillets into a meal worthy of company. I like to add steamed rice and sautéed spinach to complete the plate. The recipe works with many types of fish such as cod, flounder, sole, trout, tilapia or catfish. —Suzanne Banfield, Basking Ridge, New Jersey
Roasted Fish with Light Herb Sauce Recipe photo by Taste of Home

Ingredients

  • 4 haddock fillets (6 ounces each)
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 shallot, thinly sliced
  • 1/2 teaspoon herbes de Provence or dried rosemary, crushed
  • 1 tablespoon butter
  • 1/4 cup marinade for chicken
  • 2 tablespoons half-and-half cream

Directions

  1. Place the fillets in a greased 15x10x1-in. baking pan. Brush with oil; sprinkle with salt and pepper. Bake at 450° for 14-18 minutes or until fish flakes easily with a fork.
  2. Meanwhile, in a small saucepan over medium heat, cook and stir shallot and herbes de Provence in butter until shallot is tender. Stir in marinade for chicken; cook and stir for 1 minute. Add cream; cook and stir 1 minute longer. Spoon over fish.
Editor's Note: Look for herbes de Provence in the spice aisle. This recipe was tested with Lea & Perrins Marinade for Chicken.

Nutrition Facts

1 each: 222 calories, 7g fat (3g saturated fat), 109mg cholesterol, 726mg sodium, 5g carbohydrate (3g sugars, 0 fiber), 33g protein. Diabetic Exchanges: 4 lean meat, 1 fat.

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