Print

Cod & Potatoes in Rosemary Cream Sauce

Cod & Potatoes in Rosemary Cream Sauce
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Cozy up with this delightful Cod & Potatoes in Rosemary Cream Sauce, a dish that combines tender cod fillets and creamy rosemary sauce with delicious baby potatoes. Perfect for busy weeknights or elegant family gatherings, this recipe is both simple to prepare and packed with flavor. The aromatic blend of rosemary and lemon elevates this comforting meal, making it a guaranteed hit among family and friends. With a cooking time of just 50 minutes, you can whip up a restaurant-quality dinner that will warm your heart and satisfy your taste buds.

Ingredients

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

Instructions

  1. Wash baby potatoes thoroughly; cut into halves or quarters.
  2. Boil the potatoes in salted water for about 8–10 minutes until fork-tender.
  3. Pat cod fillets dry; season with salt, pepper, lemon juice, and zest. Let marinate.
  4. In a large skillet over medium-high heat, combine olive oil and butter. Sear cod fillets for about 3–4 minutes on each side until golden brown; remove from skillet.
  5. In the same skillet, reduce heat and add garlic and shallots; sauté until fragrant.
  6. Stir in chopped rosemary; add broth and bring to a simmer.
  7. Mix in heavy cream; simmer for about 6–8 minutes until thickened.
  8. Toss boiled potatoes in the sauce for about 3–4 minutes before returning the cod to the skillet.
  9. Serve hot, garnished with parsley or chives if desired.

Nutrition

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