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

Indulge in the delightful flavors of Cod & Potatoes in Rosemary Cream Sauce, a dish that brings warmth and comfort to your dining table. This recipe features flaky cod fillets nestled atop tender baby potatoes, all enveloped in a silky cream sauce infused with aromatic rosemary and zesty lemon. Perfect for both a cozy weeknight dinner and an elegant gathering, this meal is easy to prepare yet impressively rich in flavor. With its harmonious blend of fresh ingredients, every bite transports you to culinary bliss. Enjoy the magic of cooking as you create this sumptuous dish that is destined to become a family favorite.

Ingredients

Scale
  • 4 skinless and boneless cod fillets (150-180g each)
  • 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, minced
  • 1 small shallot or onion, finely chopped
  • 1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried)
  • 1½ cups heavy cream
  • ½ cup halal-certified chicken or vegetable broth
  • Optional: ½ teaspoon Dijon mustard, parsley or chives for garnish

Instructions

  1. Prepare the Potatoes: Wash and cut the baby potatoes into halves or quarters. Boil them in salted water for about 8–10 minutes until fork-tender. Drain and set aside.
  2. Season the Cod: Pat dry the cod fillets. Season with salt, pepper, lemon juice, and zest. Let them rest for about 10 minutes.
  3. Sear the Cod: Heat olive oil and butter in a skillet over medium-high heat. Cook the cod fillets for about 3–4 minutes on each side until golden brown. Remove and keep warm.
  4. Make the Sauce: In the same skillet, sauté garlic and shallots until translucent. Add rosemary and cook for another minute. Pour in broth and bring to a simmer before whisking in heavy cream and Dijon mustard (if using). Let it simmer gently for about 6–8 minutes until slightly thickened.
  5. Combine: Toss boiled potatoes into the sauce, then return the cod to the skillet. Spoon sauce over them and let it simmer for an additional couple of minutes.
  6. Serve: Garnish with parsley or chives if desired.

Nutrition

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