Print

Cod & Potatoes in Rosemary Cream Sauce

Cod & Potatoes in Rosemary Cream Sauce
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

If you’re on the hunt for a deliciously comforting dish, look no further than Cod & Potatoes in Rosemary Cream Sauce. This recipe combines tender cod fillets with hearty potatoes, all enveloped in a fragrant rosemary cream sauce that is sure to warm your heart. Perfect for busy weeknights or special family dinners, this dish is easy to prepare yet elegant enough to impress your guests. With quick prep and cook times, you can enjoy a gourmet experience without the fuss.

Ingredients

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

Instructions

  1. Prepare the potatoes by washing them thoroughly and cutting them into halves or quarters. Boil in salted water for about 8–10 minutes until tender.
  2. Season the cod fillets with salt, pepper, lemon juice, and zest.
  3. In a large skillet over medium-high heat, melt butter with olive oil and sear the cod fillets for 3–4 minutes on each side until golden brown. Remove and set aside.
  4. Lower heat to medium; add remaining olive oil along with garlic and shallots. Cook until fragrant.
  5. Stir in rosemary, then add broth and cream. Simmer for about 6–8 minutes until thickened.
  6. Toss in cooked potatoes to absorb the sauce before returning cod to the skillet to warm through.
  7. Serve hot, garnished with fresh herbs if desired.

Nutrition

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