Description
Enjoy this cozy Cod Potatoes in Rosemary Cream Sauce with a rich and creamy flavor perfect for cold weather dinner ideas. This easy stovetop recipe is one of the best cod fish recipes and a wonderful choice for lemon cream sauce for fish lovers.
Ingredients
Scale
- 4 cod fillets (150–180g 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 and cut the potatoes then boil in salted water until fork-tender and drain.
- Pat dry cod fillets and season with salt pepper lemon juice and lemon zest.
- Heat olive oil and butter in skillet and sear cod for 3–4 minutes per side until cooked then set aside.
- Sauté olive oil garlic and shallots until fragrant then add rosemary and cook 1 minute.
- Add broth and bring to simmer then stir in heavy cream and Dijon mustard if using and simmer to thicken.
- Toss boiled potatoes in cream sauce and cook 3–4 minutes.
- Return cod to skillet and spoon sauce over fish simmer 2–3 minutes.
- Garnish with parsley or chives and serve hot.
- Method: Stovetop
Nutrition
- Calories: 425
- Sugar: 3g
- Fat: 20g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 32g