Name: Cod & Potatoes in Rosemary Cream Sauce
Ingredients: 4 cod fillets (150180g 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; 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); 1 ½ 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)

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Experience tender cod and melt-in-your-mouth potatoes bathed in a creamy rosemary sauce that’s the ultimate dinner comfort.

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Cod & Potatoes in Rosemary Cream Sauce

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Ingredients

Scale

4 cod fillets (150180g 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
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)
1 ½ 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 the potatoes thoroughly and cut them into halves or quarters.
Place them in a pot of salted boiling water and cook for 810 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 the fillets marinate briefly while preparing 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 34 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 olive oil, garlic, and shallots. Cook for 23 minutes until fragrant and translucent.
Stir in chopped rosemary and sauté for another minute.
Pour in the halal-certified broth and bring to a gentle simmer.
Stir in the heavy cream and Dijon mustard if using.
Simmer for 68 minutes, stirring occasionally, until the sauce begins to thicken slightly.
Return the boiled potatoes to the skillet and toss them gently in the cream sauce.
Allow the potatoes to absorb some of the sauce and cook for an additional 34 minutes.
Carefully place the seared cod fillets back into the skillet, spooning some of the sauce over each piece.
Let everything simmer together for 23 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.