Description
Cod & Potatoes in Rosemary Cream Sauce is a cozy and elegant skillet dinner that combines tender, flaky cod with buttery baby potatoes simmered in a rich lemon-rosemary cream sauce. Perfect for both busy weeknights and relaxed weekend meals, this dish offers comforting flavors with a restaurant-quality finish made right at home.
Ingredients
For the Cod & Potatoes
- 4 cod fillets (150–180g each), skinless and boneless
- 500g baby potatoes or Yukon Gold potatoes, halved or quartered
- 2 tablespoons olive oil
- 1 tablespoon butter
- Salt and black pepper, to taste
- 1 tablespoon lemon juice
- Zest of 1 lemon
For the Rosemary Cream Sauce
- 1 tablespoon olive oil
- 3 garlic cloves, finely minced
- 1 small shallot or onion, finely chopped
- 1 teaspoon fresh rosemary, finely chopped (or ½ teaspoon dried rosemary)
- 1 ½ cups heavy cream
- ½ cup halal-certified chicken or vegetable broth
- ½ teaspoon Dijon mustard (optional)
- Salt and black pepper, to taste
- Fresh parsley or chives, for garnish (optional)
Instructions
- Prepare the Potatoes: Wash and cut the potatoes into halves or quarters. Boil them in salted water for 8–10 minutes until fork-tender. Drain and set aside.
- Season the Cod: Pat cod fillets dry with paper towels to remove excess moisture. Season both sides of the fillets with salt, black pepper, lemon juice, and lemon zest. Set aside.
- Sear the Cod: Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Place the cod fillets in the skillet and sear for 3–4 minutes per side until lightly golden and cooked through. Remove from skillet and set aside on a warm plate.
- Sauté the Aromatics: Reduce heat to medium. Add 1 tablespoon olive oil to the same skillet. Add the finely chopped shallot and minced garlic, cooking for 2–3 minutes until softened. Stir in the fresh rosemary and cook for an additional minute until fragrant.
- Make the Sauce: Pour the halal-certified chicken or vegetable broth into the skillet and bring to a gentle simmer. Stir in the heavy cream and Dijon mustard if using. Let the sauce simmer for 6–8 minutes, stirring occasionally, until it slightly thickens.
- Add the Potatoes: Return the boiled potatoes to the skillet. Toss them gently in the cream sauce and cook for another 3–4 minutes to allow the flavors to meld.
- Return the Cod: Nestle the seared cod fillets back into the skillet, spoon some sauce over the top, and let everything simmer gently for 2–3 minutes to warm through.
- Serve: Garnish with fresh parsley or chives if desired. Serve the dish warm alongside crusty bread or a fresh salad for a complete meal.
Notes
- Patting the cod dry helps achieve a better golden sear and prevents the fish from sticking to the pan.
- If the cream sauce becomes too thick during cooking, add a splash of broth to loosen it to a desirable consistency.
- Fresh rosemary imparts the best flavor and aroma, but dried rosemary can be used as an alternative in a pinch.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat to preserve texture and flavor.
- This dish pairs beautifully with steamed asparagus or sautéed spinach for added greens.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: European
