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Cod & Potatoes in Rosemary Cream Sauce

Cod & Potatoes in Rosemary Cream Sauce
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Indulge in the delightful flavors of Cod & Potatoes in Rosemary Cream Sauce, a dish that beautifully marries tender cod fillets with creamy potatoes, all enveloped in a luscious rosemary-infused sauce. Perfect for family dinners or elegant gatherings, this recipe is designed to impress while being remarkably easy to prepare. With the zesty brightness of lemon and the comforting richness of cream, it’s a meal that guarantees satisfaction on any occasion.

Ingredients

Scale
  • 4 skinless, boneless cod fillets (150–180g each)
  • 500g baby or Yukon Gold potatoes, halved or quartered
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • Salt and pepper to taste
  • 1 tablespoon lemon juice
  • Zest of 1 lemon
  • 3 garlic cloves, minced
  • 1 small shallot or onion, finely chopped
  • 1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried)
  • 1 ½ cups heavy cream
  • ½ cup halal-certified chicken or vegetable broth

Instructions

  1. Prepare the potatoes by washing and cutting them into halves or quarters. Boil in salted water for about 8–10 minutes until fork-tender, then drain.
  2. Season cod fillets with salt, pepper, lemon juice, and zest; let marinate briefly.
  3. In a large skillet over medium-high heat, combine olive oil and butter. Sear cod fillets for 3–4 minutes per side until golden and cooked through; remove and set aside.
  4. In the same skillet, lower heat to medium and sauté garlic and shallots until fragrant. Stir in rosemary and cook for an additional minute.
  5. Add broth and bring to a gentle simmer. Pour in heavy cream, adding Dijon mustard if desired; simmer until slightly thickened (6–8 minutes).
  6. Toss boiled potatoes into the sauce to absorb flavors for another 3–4 minutes. Return cod to the skillet to warm through before serving.

Nutrition

Find it online: https://cookingrecipebook.com/cod-potatoes-in-rosemary-cream-sauce/