Easy Cider-Cream Roasted Fish Dinner
This family-friendly meal brings a touch of French coastal cuisine to your dinner table. Tender fish fillets are roasted in a delightful cider-cream sauce, creating a dish that’s both sophisticated and simple. Paired with steamed potatoes dusted with sea salt and fresh herbs, this meal offers a perfect balance of flavors and textures. It’s a quick, nutritious dinner option that will please both adults and kids alike.
Equipment
- Large baking dish or gratin dish
- Steamer or steamer basket
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Large serving platter
Ingredients
Seafood
- 4 large mackerel about 1 lb / 450g each, cleaned and gutted [or substitute with milder fish like tilapia, cod, or halibut]
Produce
- 4 medium shallots finely chopped
- 4 sprigs fresh chives finely chopped
- 2 lbs small potatoes washed [900g]
Dairy
- 3 tablespoons crème fraîche or heavy cream [45ml]
Beer, Wine & Liquor
- 3/4 cup dry hard cider [180ml]
Baking & Spices
- 1 teaspoon fleur de sel or sea salt flakes
- 1/2 teaspoon freshly ground black pepper
- to taste Additional salt and pepper for seasoning fish
Instructions
Prepare the Oven and Ingredients
- Preheat the oven to 475°F (245°C).
- Rinse the mackerel under cold water and pat dry with paper towels. Season the fish inside and out with salt and pepper.
- Finely chop the shallots and chives, keeping them separate.
Prepare the Sauce
- In a bowl, whisk together the cider, crème fraîche, and chopped shallots until well combined.
Roast the Mackerel
- Pour about 1/3 of the cider-cream mixture into the baking dish.
- Arrange the mackerel side by side in the dish, then pour the remaining sauce over the fish.
- Place the dish in the preheated oven and roast for 15 minutes, or until the fish is cooked through and the sauce is bubbling.
Steam the Potatoes
- While the fish is roasting, steam the potatoes for about 15-20 minutes, or until tender when pierced with a fork.
Finish and Serve
- Once the potatoes are cooked, peel them if desired and transfer to a large serving platter.
- Sprinkle the potatoes with fleur de sel and chopped chives.
- Remove the mackerel from the oven and carefully transfer to the platter alongside the potatoes.
- Spoon the hot cider-cream sauce from the baking dish over both the fish and potatoes.
- Serve immediately, garnished with additional chives if desired.
- For picky eaters, consider serving the sauce on the side.
Notes
1. Fish Selection: While mackerel is rich in healthy omega-3 fatty acids, its strong flavor might not appeal to all family members. Feel free to substitute with milder fish like tilapia, cod, or halibut. Adjust cooking time as needed for thicker or thinner fillets.
2. Sauce Ingredients: If crème fraîche isn’t available, substitute with sour cream or a mixture of heavy cream and a squeeze of lemon juice. For the cider, use any dry hard cider or apple juice with a splash of white wine vinegar.
3. Kid-Friendly Tips: Let kids help by sprinkling herbs on the potatoes or whisking the sauce. For very picky eaters, consider preparing plain steamed fish alongside this dish.
4. Flavor Customization: Feel free to add minced garlic, lemon zest, or your family’s favorite herbs to the sauce for extra flavor.
5. Make-Ahead Option: Prepare the sauce and clean the fish in advance. Store separately in the refrigerator for up to 24 hours before cooking.
6. Leftover Ideas: Use any leftover fish and potatoes to make a quick fish chowder or fish cakes the next day.
7. Nutrition Boost: This meal is rich in omega-3 fatty acids, which support brain health and development. The potatoes provide fiber and vitamins, making this a well-balanced family dinner.
8. Time-Saving Tip: Use pre-washed baby potatoes to cut down on prep time. They can often be steamed with the skin on, saving even more time.
9. Serving Suggestion: Pair with a simple green salad or steamed vegetables for a complete meal. This dish goes great with apple slices for dessert, tying in with the cider flavor in the main course.
Notes:
- For a lighter version, use low-fat crème fraîche or Greek yogurt instead of heavy cream.
- Substitute dry white wine for cider if preferred.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in the oven at 350°F (175°C) to maintain texture.
- Use the freshest fish possible for best flavor and texture.
Quick Tips:
- To thicken the sauce, simmer it for a few extra minutes before adding the fish.
- For crispier skin, pat the fish dry thoroughly before seasoning.
- Use a meat thermometer to ensure fish is cooked to 145°F (63°C) internal temperature.
- Let the fish rest for a few minutes after cooking to allow juices to redistribute.
Side Dish Suggestions:
- Steamed green beans or asparagus
- Simple mixed green salad with vinaigrette
- Crusty bread to soak up the sauce
- Roasted root vegetables for a heartier meal
Nutritional Benefits:
- Fish provides high-quality protein and omega-3 fatty acids for heart and brain health.
- Potatoes offer fiber, vitamin C, and potassium.
- Shallots contain antioxidants and may help regulate blood sugar.
- Chives add vitamin K and mild antibacterial properties.
Serving Suggestions:
- Serve one fish fillet per person with a generous portion of potatoes.
- Garnish with extra chives and a lemon wedge for freshness.
- Pair with a crisp white wine or dry cider.
- Drizzle extra sauce over the dish just before serving.
Meal Prep Tips:
- Clean and season the fish up to 24 hours in advance.
- Prepare the cider-cream sauce a day ahead and refrigerate.
- Chop shallots and chives in advance and store in airtight containers.
- Steam potatoes ahead of time and reheat before serving.
Customization Ideas:
- For a gluten-free version, ensure the cider used is gluten-free.
- Make it dairy-free by using coconut cream instead of crème fraîche.
- Add sliced mushrooms or cherry tomatoes to the baking dish for extra vegetables.
- Sprinkle with toasted almonds before serving for added crunch and nutty flavor.
