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Cod & Potatoes in Rosemary Cream Sauce

Cod & Potatoes in Rosemary Cream Sauce
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Indulge in the comforting flavors of Cod & Potatoes in Rosemary Cream Sauce, a delightful dish that brings warmth to any table. Featuring tender cod fillets nestled among creamy potatoes, all enveloped in a fragrant rosemary-infused sauce, this recipe is perfect for family dinners or special occasions. With its simple preparation and wholesome ingredients, you can whip up this heartwarming meal in just 20 minutes. The combination of rich cream, zesty lemon, and aromatic herbs creates a dish that’s not only satisfying but also visually appealing. Gather your loved ones and enjoy every delicious bite!

Ingredients

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

Instructions

  1. Cook the halved baby potatoes in salted boiling water for 8–10 minutes until fork-tender. Drain and set aside.
  2. Season the cod fillets with salt, pepper, lemon juice, and zest; let marinate briefly.
  3. In a skillet over medium-high heat, melt olive oil and butter. Sear each cod fillet for about 3–4 minutes on each side until golden.
  4. Remove the cod from the skillet; add more olive oil, sauté minced garlic and shallots until translucent.
  5. Stir in chopped rosemary, then add chicken or vegetable broth. Simmer gently before adding heavy cream and optional Dijon mustard; cook until thickened.
  6. Return potatoes to the skillet, toss with sauce, then add cod back in to warm through.
  7. Serve garnished with parsley or chives.

Nutrition

Find it online: https://mrrecipes.net/cod-potatoes-in-rosemary-cream-sauce/