Description
A delightful dish featuring golden, flaky cod and tender potatoes, all coated in a rich rosemary cream sauce.
Ingredients
Scale
- 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
- 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)
- Fresh parsley or chives for garnish (optional)
Instructions
- Wash the potatoes thoroughly and cut them into halves or quarters.
- Place the potatoes in a pot of salted boiling water and cook for 8–10 minutes until fork-tender.
- Drain and set aside.
- Pat the cod fillets dry with paper towels.
- Season each fillet with salt, pepper, lemon juice, and lemon zest. Let them marinate briefly while you prepare the pan.
- Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
- Place the cod fillets in the pan and sear for 3–4 minutes per side until lightly golden and cooked through.
- Remove the fillets from the pan and set aside on a warm plate.
- In the same skillet, reduce heat to medium. Add a little more olive oil if needed.
- Add the garlic and shallots. Cook for 2–3 minutes until fragrant and translucent.
- Stir in the chopped rosemary and sauté for another minute.
- Pour in the broth and bring to a gentle simmer.
- Stir in the heavy cream and Dijon mustard if using. Simmer for 6–8 minutes, stirring occasionally, until the sauce begins to thicken slightly.
- Return the boiled potatoes to the skillet and gently toss them in the cream sauce.
- Allow the potatoes to absorb some of the sauce and cook for an additional 3–4 minutes.
- Carefully place the seared cod fillets back into the skillet, spooning sauce over each piece.
- Let everything simmer together for 2–3 minutes on low heat.
- Garnish with freshly chopped parsley or chives if desired.
- Serve hot, plated individually or family-style, with crusty bread or a side salad.
Notes
- Use fresh herbs for better flavor.
- Adjust seasoning to taste.
- Pair with a light salad for balance.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg