A golden, melt-in-your-mouth seafood dish with French flair

If you’re craving something a little luxurious yet effortlessly elegant, this Roast Haddock in Butter and Saffron Cream is the showstopper you didn’t know you needed. Paired with tender, herb-scented confit potatoes, it’s a dish that feels straight from a fine dining bistro—but you can pull it off right at home!

Delicate haddock fillets are gently pan-roasted in butter until golden, then finished with a fragrant saffron cream sauce that’s as silky as it is flavorful. And those confit potatoes? Soft, aromatic, and absolutely divine with every bite.

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Ingredients (Serves 4)

For the Fish & Sauce:

• 4 haddock fillets (skin-on preferred for crispiness) 🐟
• 40g butter
• 200ml heavy cream
• 1 teaspoon saffron threads
• Salt and freshly ground black pepper
• Fresh thyme, for garnish

For the Confit Potatoes:

• 500g baby potatoes
• 2 garlic cloves, smashed
• 2 tablespoons olive oil
• 1 sprig fresh thyme
• Salt and black pepper

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Instructions

Step 1: Make the Confit Potatoes

1. Preheat the oven to 200°C (392°F).
2. In a baking dish, arrange the whole baby potatoes in a single layer.
3. Tuck in the smashed garlic cloves and add the thyme sprig.
4. Drizzle with olive oil, season with salt and pepper, and toss gently to coat.
5. Cover with foil or a lid and roast for 40 minutes, or until fork-tender and lightly golden.

Step 2: Infuse the Saffron Cream

1. In a small saucepan, heat the cream over low heat—do not boil.
2. Add the saffron threads and let them steep gently for 5–10 minutes to release their golden color and aroma.
3. Season with a pinch of salt and black pepper. Set aside.

Step 3: Cook the Haddock

1. In a skillet, melt the butter over medium heat.
2. Once sizzling, place the haddock fillets skin-side down and sear for 3 minutes, until crispy and golden.
3. Carefully flip and cook the other side for 2 minutes.
4. Pour in a few spoonfuls of the saffron cream to deglaze the pan. Let it reduce for 1–2 minutes until slightly thickened.

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To Serve:

• Spoon the warm confit potatoes onto each plate.
• Top with a golden haddock fillet and drizzle generously with the saffron cream sauce.
• Garnish with a sprig of fresh thyme and a few cracks of black pepper.

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Serving Tips & Variations:

• Add a handful of wilted spinach or sautéed leeks for a touch of green.
• Swap haddock for cod or halibut if desired—any firm white fish will do.
• For an extra elegant twist, serve with a chilled glass of Chardonnay or dry white Burgundy.

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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Calories: ~420 kcal per serving

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This dish is all about balance—creamy yet light, rustic yet refined. Whether you’re hosting a dinner party or just treating yourself, Roast Haddock with Saffron Cream is the kind of meal that tastes like a little luxury on a plate. Bon appétit!