Cod and Potatoes with Rosemary Cream Sauce
This creamy Cod and Potatoes with Rosemary Cream Sauce brings together seared cod fillets, tender baby potatoes, and a velvety herb-infused sauce. Perfect for a comforting yet refined dinner any night of the week.
Ingredients
- For the Cod & Potatoes
- 4 cod fillets 150–180g each, skinless and boneless
- 500 g 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
- For the Rosemary Cream Sauce
- 1 tablespoon olive oil
- 3 garlic cloves finely minced
- 1 small shallot or onion finely chopped
- 1 teaspoon fresh rosemary finely chopped (or ½ tsp dried rosemary)
- 1½ cups heavy cream
- ½ cup halal-certified chicken or vegetable broth
- ½ teaspoon Dijon mustard optional
- Salt and black pepper to taste
- Fresh parsley or chives for garnish optional
Instructions
- Wash and boil the potatoes for 8–10 minutes until tender. Drain and set aside.
- Pat cod fillets dry and season with salt, pepper, lemon juice, and zest.
- Heat olive oil and butter in a skillet.
- Sear cod for 3–4 minutes per side until cooked. Set aside.
- In the same skillet, sauté garlic and shallots, then add rosemary.
- Pour in broth, then stir in cream and mustard.
- Simmer 6–8 minutes until slightly thickened.
- See full steps with tips & photos → https://mischacrossing.com/cod-and-potatoes-with-rosemary-cream-sauce/
Notes
- You can use other firm white fish like haddock or halibut.
- For a lighter option, use half-and-half instead of full cream.