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Roasted Fish with Light Herb Sauce

 Roasted Fish with Light Herb Sauce
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
4 ServingsPrep/Total Time: 25 min.


  • 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


  • Place the fillets in a greased 15-in. x 10-in. x 1-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.
  • 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. Yield: 4 servings.
Editor's Note: Look for herbes de Provence in the spice aisle. This recipe was tested with Lea & Perrins Marinade for Chicken.

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Roasted Fish with Light Herb Sauce (continued)

Nutritional Facts: 1 fillet with 1 tablespoon sauce equals 222 calories, 7 g fat (3 g saturated fat), 109 mg cholesterol, 726 mg sodium, 5 g carbohydrate, trace fiber, 33 g protein. Diabetic Exchanges: 4 lean meat, 1 fat.
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