Description
Indulge in the delightful flavors of Cod & Potatoes in Rosemary Cream Sauce, a dish that perfectly pairs tender cod fillets with creamy, herb-infused potatoes. This easy-to-make recipe is ideal for busy weeknights or special occasions, offering a rich and comforting experience that seafood lovers will adore. With its quick preparation time and simple ingredients, you can enjoy a restaurant-quality meal without spending hours in the kitchen. Elevate your dining experience by serving it with crusty bread or a refreshing salad.
Ingredients
Scale
- 4 skinless, boneless cod fillets (150–180g each)
- 500g baby potatoes or Yukon Gold potatoes, halved or quartered
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 tablespoon lemon juice
- Zest of 1 lemon
- 3 garlic cloves, minced
- 1 small shallot, chopped
- 1 teaspoon fresh rosemary (or ½ teaspoon dried)
- 1.5 cups heavy cream
- ½ cup halal-certified chicken or vegetable broth
Instructions
- Boil halved potatoes in salted water for 8–10 minutes until fork-tender; drain.
- Season cod fillets with salt, pepper, lemon juice, and zest while heating olive oil and butter in a skillet over medium-high heat.
- Sear cod for 3–4 minutes per side until golden; remove and set aside.
- In the same skillet, sauté minced garlic and chopped shallot for about 2–3 minutes until fragrant.
- Add fresh rosemary and broth; bring to simmer before stirring in heavy cream.
- Simmer sauce for 6–8 minutes; then add boiled potatoes and seared cod back to the skillet and heat gently for another few minutes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet
- Cuisine: Seafood
Nutrition
- Serving Size: 1 piece of cod with sauce and potatoes (250g)
- Calories: 410
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg