Fish with Broccoli Baked Potato and Cheese Sauce Lite Bleu
Delight your taste buds with this balanced and flavorful recipe for Fish with Broccoli, Baked Potato, and Cheese Sauce Lite Bleu. Perfect for a wholesome dinner, this dish combines tender, oven-baked white fish fillets with fluffy baked russet potatoes and vibrant steamed broccoli, all topped with a velvety cheese sauce featuring a subtle tang of blue cheese. With minimal prep and a quick 40-minute cook time, this meal is ideal for busy weeknights while remaining nutritious and satisfying. The light cheese sauce, crafted with low-fat milk and a touch of Parmesan, adds an irresistible creamy finish without feeling heavy. Serve with a squeeze of fresh lemon for a burst of brightness, and enjoy a dish that’s as delicious as it is wholesome. Keywords: baked fish recipe, broccoli side dish, healthy cheese sauce, easy dinner ideas, blue cheese recipes.
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Recipe Information
Ingredients
- 4 fillets White fish fillets (cod, haddock, or tilapia)
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 4 whole Large russet potatoes
- 4 cups Broccoli florets
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 2 cups Low-fat milk (2% recommended)
- 0.25 cups Blue cheese crumbles
- 0.25 cups Parmesan cheese, grated
- 0.25 teaspoons Garlic powder
- 4 wedges Lemon wedges (optional, for serving)
Instructions
Preheat your oven to 425°F (220°C).
Wash and dry the potatoes, then prick each potato a few times with a fork. Place them directly on the oven rack or a baking tray and bake for 40-50 minutes until tender.
While the potatoes bake, prepare the fish. Pat the fish fillets dry with paper towels. Brush both sides with olive oil and season with salt and black pepper.
Place the fish fillets on a parchment-lined baking sheet. Set aside to bake later with the potatoes.
In the last 15 minutes of potato baking time, place the tray of fish in the oven. Bake for 12-15 minutes, or until the fish is opaque and flakes easily with a fork.
While the fish cooks, steam the broccoli florets. Bring a pot of water to a boil, place a steamer basket over the pot, and steam the broccoli for 5-7 minutes until tender yet vibrant green. Set aside.
To make the cheese sauce, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux.
Gradually whisk in the milk, ensuring no lumps form. Continue to cook, whisking constantly, until the mixture thickens, about 4-5 minutes.
Stir in the blue cheese crumbles, Parmesan cheese, and garlic powder. Cook until the cheese is melted and the sauce is smooth. Taste and adjust seasoning if needed.
To assemble, split open the baked potatoes and fluff the flesh with a fork. Arrange each baked potato on a plate alongside a portion of steamed broccoli and a fish fillet. Drizzle all three components with the cheese sauce.
Serve immediately with lemon wedges on the side, if desired, for an extra touch of brightness.
Nutrition Facts
Calories |
656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.2 g | 26% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 640 mg | 28% | |
| Total Carbohydrate | 79.2 g | 29% | |
| Dietary Fiber | 10.5 g | 37% | |
| Total Sugars | 9.7 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 7.6 mcg | 38% | |
| Calcium | 342 mg | 26% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 2190 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
