Cod & Potatoes in Rosemary Cream Sauce Recipe
This delightful recipe combines tender cod fillets and creamy potatoes in a flavorful rosemary-infused cream sauce. Perfect for a special dinner or a comforting family meal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sauté, Simmer
- Cuisine: International
- Diet: Halal
Ingredients
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
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.
- Season the Cod – Season cod fillets with salt, pepper, lemon juice, and zest.
- Sear the Cod – Sear fillets in olive oil and butter until cooked.
- Sauté the Aromatics – Cook garlic, shallots, and rosemary in skillet.
- Add Broth and Cream – Simmer broth, cream, and mustard in skillet.
- Add the Potatoes – Toss potatoes in cream sauce.
- Return the Cod – Place cod fillets back in skillet.
- Finish and Serve – Garnish and serve hot.
Notes
- You can adjust the seasoning and lemon to suit your taste.
- Feel free to add more vegetables to the dish for extra flavor and nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 425
- Sugar: 3g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 100mg
