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
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.