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Cod & Potatoes in Rosemary Cream Sauce

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Indulge in the comfort of Cod & Potatoes in Rosemary Cream Sauce, a dish that embodies the warmth of home-cooked meals. This easy-to-make recipe features tender cod fillets and buttery baby potatoes enveloped in a luscious rosemary cream sauce. Perfect for busy weeknights or family gatherings, this dish brings together fresh ingredients and comforting flavors that everyone will love. In just under an hour, you can create an impressive meal that not only satisfies hunger but also delights the senses. Share it with loved ones and watch their faces light up as they enjoy this creamy, savory delight.

Ingredients

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

Instructions

  1. Cook halved or quartered baby potatoes in salted water until fork-tender (8-10 minutes). Drain and set aside.
  2. Season cod fillets with salt, pepper, lemon juice, and zest.
  3. In a skillet, heat olive oil and butter over medium-high heat. Sear cod for about 3-4 minutes on each side until golden brown. Remove from pan.
  4. Lower heat; sauté minced garlic and shallots in remaining oil until fragrant (2-3 minutes). Add rosemary and cook for another minute before adding broth.
  5. Stir in heavy cream; simmer gently for 6-8 minutes until slightly thickened.
  6. Return potatoes to skillet; coat in sauce for 3-4 minutes. Add cod back to skillet, spooning sauce over it, and let simmer on low for another couple of minutes.
  7. Serve hot, garnished with fresh herbs if desired.

Nutrition

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