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Cod & Potatoes in Rosemary Cream Sauce

Cod & Potatoes in Rosemary Cream Sauce
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If you’re in search of a heartwarming dish that combines comfort and ease, look no further than Cod & Potatoes in Rosemary Cream Sauce. This delightful recipe features flaky cod fillets paired with tender potatoes, all enveloped in a rich and aromatic rosemary cream sauce. Perfect for busy weeknights or family gatherings, this meal is quick to prepare and sure to impress. With just 50 minutes from start to finish, you can enjoy a satisfying dinner that’s both wholesome and indulgent.

Ingredients

Scale
  • 4 skinless and boneless cod fillets (150–180g each)
  • 500g baby potatoes or Yukon Gold potatoes, halved or quartered
  • 1 tablespoon lemon juice
  • 1 ½ cups heavy cream
  • ½ cup halal-certified chicken or vegetable broth
  • 3 garlic cloves, minced
  • 1 small shallot or onion, finely chopped
  • 1 teaspoon fresh rosemary, finely chopped (or ½ tsp dried rosemary)
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • Salt and black pepper to taste
  • Fresh parsley or chives for garnish (optional)

Instructions

  1. Boil halved or quartered potatoes in salted water for 8–10 minutes until fork-tender. Drain well.
  2. Season the cod fillets with salt, pepper, lemon juice, and zest. Allow to marinate while preparing the sauce.
  3. In a skillet, heat olive oil and butter over medium-high heat. Sear the cod for about 3–4 minutes on each side until golden brown. Remove and keep warm.
  4. In the same skillet, lower heat and sauté garlic and shallots until fragrant. Add rosemary and broth, then stir in heavy cream. Simmer for 6–8 minutes until slightly thickened.
  5. Gently toss the boiled potatoes into the sauce before returning the cod to the skillet to warm through.
  6. Serve hot with fresh herbs as garnish.

Nutrition

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