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Black Drum with Parmesan Cream Sauce

a perfect date night meal
Servings: 3
Calories: 611kcal
Author: Monica Bravo


  • 2 russet potatoes sliced in rounds
  • 1 broccoli head cut into florets
  • 2 black drum fillets
  • Olive oil
  • Salt and pepper
  • 1/2 lemon squeezed


  • 1/2 stick of butter
  • 1 cup heavy cream
  • 1 cup of Parmesan cheese grated
  • 1/2 lemon squeezed


  • Preheat the oven to 400 F.
  • On a baking sheet, lay the potato rounds flat and drizzle with olive oil, salt and pepper. Bake for 35 minutes total. With 15 minutes left on the timer, add the broccoli florets coated with olive oil, salt and pepper, on another baking sheet.
  • While these vegetables are baking, make the sauce.


  • In a sauce pan, melt the butter over medium to medium high heat. Allow it to completely melt, but do not brown the butter.
  • Add the heavy cream slowly, and whisk constantly. This should take about 1-2 minutes to add.
  • Still whisking, add the Parmesan slowly.
  • The idea is to keep the heat at a temperature where the liquid is evaporating from the sauce. This will allow the sauce to thicken. If you have thickened it too much you can always add water. If it is not thick enough, turn up the heat.


  • After the vegetables are done baking, turn the oven on broil, and allow it to heat up for 5-10 minutes. Season the fish with olive oil, salt and pepper. If your fish is 1 inch thick, place it about 3 inches from the broiler, if it is 2 inches thick, place it 6 inches away from the broiler. Broil the fish for 5 minutes per inch (so a 2 inch fish should be for about 10 minutes).
  • Serve with the cream sauce on top of the fish and vegetables.


Calories: 611kcal | Carbohydrates: 46g | Protein: 24g | Fat: 40g | Saturated Fat: 24g | Cholesterol: 139mg | Sodium: 616mg | Potassium: 1383mg | Fiber: 8g | Sugar: 6g | Vitamin A: 54.3% | Vitamin C: 252.6% | Calcium: 54.4% | Iron: 17.9%