Cod & Potatoes in Rosemary Cream Sauce
A comforting dish combining succulent cod fillets and tender potatoes in a luscious rosemary cream sauce, perfect for weeknight dinners or special occasions.
Ingredients
Main Ingredients
- 4 pieces cod fillets (150–180g each), skinless and boneless Use the freshest cod available.
- 500 g baby potatoes or Yukon Gold potatoes, halved or quartered Ensure even cooking by cutting potatoes into similar sizes.
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon salt To taste
- 1 teaspoon pepper To taste
- 1 tablespoon lemon juice
- 1 piece zest of 1 lemon
- 3 cloves garlic, finely minced
- 1 small shallot or onion, finely chopped
- 1 teaspoon fresh rosemary, finely chopped (or ½ teaspoon dried rosemary)
- 1.5 cups heavy cream Substitute with full-fat coconut milk for a dairy-free option.
- 0.5 cup halal-certified chicken or vegetable broth
- 0.5 teaspoon Dijon mustard (optional)
- as needed for garnish Fresh parsley or chives Optional for garnish.
Instructions
Preparation
- Wash the potatoes thoroughly and cut them into halves or quarters.
- Place in a pot of salted boiling water; cook for 8–10 minutes until fork-tender. Drain and set aside.
- Pat the cod fillets dry with paper towels. Season with salt, pepper, lemon juice, and lemon zest, allowing them to marinate briefly.
Cooking
- Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- Add the cod fillets to the pan, searing for 3–4 minutes on each side until lightly golden and cooked through. Remove and keep warm.
- In the same skillet, lower the heat to medium. Add olive oil, garlic, and shallots, sautéing for 2–3 minutes until fragrant and translucent.
- Stir in the chopped rosemary, cooking for another minute.
- Pour in the broth; bring it to a gentle simmer, then add the heavy cream and Dijon mustard if using.
- Let the sauce simmer for 6–8 minutes, stirring occasionally until it thickens slightly.
- Return the boiled potatoes to the skillet, gently tossing them in the sauce for 3–4 minutes.
- Carefully place the seared cod back into the skillet, spooning sauce over each fillet. Simmer everything together on low heat for an additional 2–3 minutes.
- Garnish with freshly chopped parsley or chives, if desired. Serve hot.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. For serving, consider pairing with a light side salad or crusty bread.