Description
Cod & Potatoes in Rosemary Cream Sauce is a comforting and flavorful dish that beautifully combines flaky cod fillets with tender potatoes, all enveloped in a luscious rosemary cream sauce. Perfect for family dinners or special occasions, this recipe is not only quick to prepare but also offers a gourmet experience right at home. With fresh ingredients and customizable options, it’s sure to impress your guests and satisfy your taste buds.
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
- 1 teaspoon fresh rosemary (or ½ tsp dried rosemary)
- 1½ cups heavy cream
- ½ cup halal-certified chicken or vegetable broth
Instructions
- Boil halved or quartered potatoes in salted water for 8–10 minutes until fork-tender; drain.
- Season cod fillets with salt, pepper, lemon juice, and zest; let marinate briefly.
- Heat olive oil and butter in a large skillet over medium-high heat; sear cod for 3–4 minutes per side until golden.
- Remove cod and make the sauce by sautéing garlic and shallots, then adding broth, cream, rosemary, and simmer until thickened.
- Toss boiled potatoes in the sauce before returning the cod to the skillet to warm through.
- Serve garnished with fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 fillet (200g)
- Calories: 590
- Sugar: 3g
- Sodium: 680mg
- Fat: 37g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 110mg