Sheet Pan Breaded Wild Alaska Pollock with Potatoes and Rosemary Cream Sauce

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Ingredients:

1lb battered Alaska Pollock
Fresh parsley to garnish

Potatoes:
- 1 lb baby red potatoes
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper

Green Beans:
- 1 lb green beans, trimmed
- 1 tbsp olive oil
- 3 garlic cloves, minced
- 1/2 tsp salt
- 1/2 tsp pepper

Cream Sauce:
- 2 tbsp butter
- 1 tbsp olive oil
- 1 shallot, diced
- 4 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 2 sprigs rosemary
- 1/2 lemon, zested
- 1 lemon, juiced
- 3 tsp dijon mustard
- 1/2 tsp salt
- 1/2 tsp pepper

Instructions:

1. Preheat oven to 400 degrees and line a baking sheet with foil, then set aside
2. Throughly wash the potatoes, then cut them into quarters and place them in a large bowl with olive oil, salt and pepper and toss them until evenly coated. Spread the potatoes onto a third of the baking sheet in a single layer and bake for 15 mins
3. Trim each end of the green beans, then place in a bowl with olive oil, garlic, salt and pepper and toss until evenly coated.
4. Once the potatoes have cooked for 15 mins, add the green beans and battered Alaska Pollock to the & baking sheet for another 25 mins
5. In a saucepan over medium heat, melt the butter with the olive oil, then add shallot and garlic and saute for 3-5 mins until fork tender. Add cream, chicken broth, rosemary, lemon zest, lemon juice, dijon, salt, pepper and cayenne and bring to a simmer. Once the sauce is simmering, reduce heat for about 5 mins until the sauce begins to thicken
6. Plate each serving with potatoes, green beans and battered Alaska Pollock topped with the rosemary cream sauce and parsley & ENJOY!