Cod & Potatoes in rosemary cream sauce Recipe
A delightful and flavorful dish featuring tender cod fillets and creamy baby potatoes in a fragrant rosemary-infused cream sauce. This cod and potato recipe is a perfect balance of flavors and textures, making it a satisfying meal for any occasion.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: European
- Diet: Halal
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 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 tsp 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 potatoes, boil until tender, and set aside.
- SEASON THE COD Pat dry, season with salt, pepper, lemon juice, and zest.
- SEAR THE COD Sear fillets in oil and butter until cooked.
- SAUTÉ THE AROMATICS Cook garlic, shallots, and rosemary in the skillet.
- ADD BROTH AND CREAM Simmer broth, cream, and mustard, season.
- ADD THE POTATOES Toss boiled potatoes in the cream sauce.
- RETURN THE COD Place the cod back into the skillet.
- FINISH AND SERVE Garnish and serve hot.
Notes
- You can substitute fresh rosemary with dried rosemary if needed.
- Adjust the seasoning according to your taste preferences.
- Feel free to add more vegetables like peas or carrots for extra color and nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 425
- Sugar: 3g
- Fat: 20g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 32g
