Cod Potatoes Rosemary Cream Sauce (Print)

Cod and potatoes in a rosemary-scented cream sauce, perfect for a comforting dish suitable for any weeknight.

# Ingredients:

→ Cod & Potatoes

01 - 4 cod fillets (150–180 g each), skinless and boneless
02 - 500 g baby potatoes or Yukon Gold potatoes, halved or quartered
03 - 2 tablespoons olive oil
04 - 1 tablespoon butter
05 - Salt and black pepper, to taste
06 - 1 tablespoon lemon juice
07 - Zest of 1 lemon

→ Rosemary Cream Sauce

08 - 1 tablespoon olive oil
09 - 3 garlic cloves, finely minced
10 - 1 small shallot or onion, finely chopped
11 - 1 teaspoon fresh rosemary, finely chopped (or 0.5 teaspoon dried rosemary)
12 - 375 ml heavy cream
13 - 120 ml halal-certified chicken or vegetable broth
14 - 0.5 teaspoon Dijon mustard (optional)
15 - Salt and black pepper, to taste
16 - Fresh parsley or chives, chopped (optional, for garnish)

# Steps:

01 - Wash the potatoes thoroughly and cut into halves or quarters. Place in a pot of salted boiling water and cook for 8–10 minutes until fork-tender. Drain and set aside.
02 - Pat cod fillets dry with paper towels. Season each fillet with salt, black pepper, lemon juice, and lemon zest. Allow to marinate briefly while the pan is prepared.
03 - Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear cod fillets for 3–4 minutes per side until lightly golden and cooked through. Remove to a warm plate.
04 - Reduce skillet heat to medium. Add 1 tablespoon olive oil, minced garlic, and chopped shallot or onion. Sauté for 2–3 minutes until fragrant and translucent. Stir in the chopped rosemary and cook for 1 minute.
05 - Pour in chicken or vegetable broth and bring to a gentle simmer. Stir in heavy cream and Dijon mustard if using. Simmer for 6–8 minutes, stirring occasionally, until the sauce begins to thicken.
06 - Return boiled potatoes to the skillet and gently toss in the cream sauce. Let them absorb the sauce for 3–4 minutes.
07 - Carefully return seared cod fillets to the skillet, spooning sauce over each piece. Simmer everything together for 2–3 minutes on low heat.
08 - Garnish with chopped parsley or chives if desired. Serve hot, plated individually or family-style, accompanied by crusty bread or a side salad.

# Notes:

01 - For even cooking, select potatoes of similar size and adjust boiling time as needed.
02 - Dried rosemary can be substituted if fresh is unavailable, but use half the amount.

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