Description
Indulge in the comforting flavors of Cod & Potatoes in Rosemary Cream Sauce, a dish that perfectly combines tender cod fillets and creamy potatoes, creating a satisfying meal for any occasion. This recipe is enhanced by the aromatic notes of fresh rosemary, making it a delightful experience for your taste buds. Perfect for weeknight dinners or special gatherings, this dish is not only quick to prepare but also visually appealing, ensuring that it will impress both family and guests alike.
Ingredients
Scale
- 4 cod fillets (skinless and boneless)
- 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, finely chopped
- 1 ½ cups heavy cream
- ½ cup halal-certified chicken or vegetable broth
- 1 tablespoon lemon juice
- Zest of 1 lemon
- Salt and pepper to taste
Instructions
- Prepare the potatoes by washing and cutting them into halves or quarters. Boil in salted water for 8–10 minutes until fork-tender, then drain.
- Season the cod fillets with salt, pepper, lemon juice, and zest; let marinate briefly.
- In a skillet over medium-high heat, heat olive oil and butter. Sear the cod for 3–4 minutes on each side until golden brown; remove from skillet.
- In the same skillet, lower heat and sauté garlic and shallots until fragrant. Stir in rosemary for 1 minute.
- Add broth and bring to a simmer before incorporating heavy cream. Simmer for 6–8 minutes until slightly thickened.
- Toss boiled potatoes in the sauce before returning the cod to warm through together.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 1g
- Sodium: 380mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg