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Cod & Potatoes in Rosemary Cream Sauce

Cod & Potatoes in Rosemary Cream Sauce
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Cod & Potatoes in Rosemary Cream Sauce is a heartwarming dish that marries tender cod fillets with creamy potatoes, all enveloped in an aromatic rosemary-infused sauce. Perfect for weeknight dinners or special occasions, this recipe balances rich flavors while remaining easy to prepare. The combination of fresh ingredients and simple cooking methods ensures a delightful experience for both the cook and the guests. Enjoy it with crusty bread or a crisp salad for a complete meal that impresses without overwhelming.

Ingredients

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

Instructions

  1. Wash and cut the potatoes into halves or quarters.
  2. Boil the potatoes in salted water for 8–10 minutes until fork-tender. Drain and set aside.
  3. Pat the cod fillets dry, season with salt, pepper, lemon juice, and zest; let marinate briefly.
  4. In a large skillet over medium-high heat, heat olive oil and butter. Sear cod for 3–4 minutes on each side until golden and cooked through; keep warm on a plate.
  5. In the same skillet, sauté garlic and shallots until fragrant (2–3 minutes). Add rosemary and cook for another minute.
  6. Pour in broth, bring to simmer, then stir in heavy cream. Simmer for about 6–8 minutes until thickened.
  7. Toss boiled potatoes in the sauce for another 3–4 minutes.
  8. Return cod to the skillet, spoon sauce over it, and simmer for an additional 2–3 minutes before serving.

Nutrition

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