Cod & Potatoes in Rosemary Cream Sauce
Indulge in the comforting flavors of Cod & Potatoes in Rosemary Cream Sauce, a delightful dish that wraps tender cod fillets in a rich and aromatic sauce, complemented by buttery potatoes. This recipe is easy to prepare, making it perfect for busy weeknights or special family gatherings. With its creamy goodness and fresh ingredients, it’s guaranteed to bring smiles to the table. Serve it with crusty bread or a light salad for a complete meal that everyone will love!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Searing
- Cuisine: European
Ingredients
Scale
- 4 skinless, boneless cod fillets (150–180g each)
- 500g baby potatoes or Yukon Gold potatoes
- 2 tablespoons olive oil (divided)
- 1 tablespoon butter
- Salt and pepper to taste
- 1 tablespoon lemon juice
- Zest of 1 lemon
- 1 teaspoon fresh rosemary (or ½ tsp dried)
- 1 ½ cups heavy cream
- ½ cup halal-certified chicken or vegetable broth
Instructions
- Cook halved potatoes in salted boiling water for 8–10 minutes until fork-tender. Drain and set aside.
- Pat cod fillets dry; season with salt, pepper, lemon juice, and zest.
- In a skillet over medium-high heat, heat 2 tablespoons olive oil and butter. Sear cod for 3–4 minutes on each side until golden.
- Lower heat; add remaining olive oil, minced garlic, and shallots; sauté until fragrant.
- Stir in rosemary; add broth and simmer gently.
- Pour in heavy cream; simmer for about 6–8 minutes until thickened.
- Toss cooked potatoes into the sauce; cook together for another 3–4 minutes.
- Return cod to the skillet; spoon sauce over fillets and simmer briefly before serving.
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 450
- Sugar: 2g
- Sodium: 520mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg