Haddock in Lemon Garlic Cream Sauce – A restaurant quality dinner cooked in less than 30 minutes. Perfect for busy nights! All made easy thanks to High Liner® Pan-Sear Selects® Roasted Garlic & Herbs Haddock.
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Restaurant quality in under 30 minutes!
When juggling a busy schedule, cooking can sometimes feel like a chore. While I love to make certain meals from scratch, I’m never opposed to a little shortcut in the kitchen. I’m a firm believer that frozen fish dinner recipes can be both convenient and easily elevated. High Liner® Pan-Sear Selects® Roasted Garlic & Herbs Haddock is one of my favorite frozen fish that helps me during those charged weeknights. Pop it in the oven, sear it on the stove top or fire it up on the grill!
Why Haddock?
Haddock is a mild-flavoured white fish that can pair easily with a variety of sauces and spices. It’s tender, flakey and perfect for those who prefer a less “fishy” taste. This wild caught option from High Liner® is lightly breaded and seasoned with garlic, thyme and basil.
The magic is in the sauce!
This rich and tangy sauce complements the delicate haddock perfectly. The combination of garlic and lemon creates a bright, aromatic flavor, while the cream adds a luxurious texture that feels indulgent without being too heavy.
Easy Side Dish Suggestions
This Haddock in Garlic Lemon Cream Sauce pairs wonderfully with a variety of sides. Here are a few suggestions to complete your meal:
Potatoes: Whether it be mashed potatoes or roasted, you can’t go wrong with this pairing. I like to bake herb roasted potatoes on the same sheet pan with the fish.
Salad: Keeping the meal light and fresh with a simple vinaigrette.
Crusty Bread: Use it to dip in the sauce!
Haddock in Lemon Garlic Cream Sauce
- Prep Time: 5 minutes
- Cook Time: 22 minutes
- Total Time: 27 minutes
- Yield: 2 1x
Ingredients
2 High Liner® Pan-Sear Selects® Garlic & Herbs Haddock
For the Garlic Lemon Cream Sauce
2 tbsp olive oil
1 tbsp salted butter
1 small shallot, minced
3–4 garlic cloves, minced
1 cup chicken broth
½ cup heavy cream
1 tbsp cornstarch
1 tsp thyme, chopped
1 tsp parsley, chopped
2 tbsp lemon juice
salt and pepper to taste
Fresh chives and parsley for garnish
For the Herb Roasted Potatoes
1 lb baby potatoes, halved
2 tbsp olive oil
2–3 garlic cloves, minced
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
Salt to taste
Instructions
In a bowl, toss the potatoes with olive oil, garlic, rosemary, thyme and salt to taste.
Preheat the oven at 450F. To a large baking sheet with parchment paper, add the High Liner® Pan-Sear Selects® Roasted Garlic & Herbs Haddock fillets to one side and the potatoes to the other. Bake for 18 minutes, turning halfway, until the potatoes and fish are cooked through.
Melt butter in olive oil over medium heat, in a skillet or saucepan. Add shallot until softened, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Mix chicken broth with cornstarch and add to the skillet with the heavy cream, lemon thyme, parsley and lemon juice. Simmer until the sauce thickens and is reduced by half, about 5 minutes. Season with salt and pepper to taste.
To serve, add potatoes and haddock fillets to a plate. Drizzle fish with lemon garlic cream sauce and garnish with chopped fresh parsley and chives.
Many thanks to High Liner® Canada for sponsoring this post. As always, all opinions are my own.
