Description
A comforting dish of cod fillets paired with tender potatoes in a luscious rosemary cream sauce, perfect for weeknight dinners or special gatherings.
Ingredients
- 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
- 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)
- 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 8–10 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 them marinate briefly while preparing the pan.
- Heat olive oil and butter in a large skillet over medium-high heat. Sear the cod fillets for 3–4 minutes per side until lightly golden and cooked through. Remove from the pan and set aside.
- In the same skillet, reduce heat to medium. Add olive oil, garlic, and shallots. Cook for 2–3 minutes until fragrant and translucent. Stir in chopped rosemary and sauté for another minute.
- Pour in the broth and bring to a gentle simmer. Stir in the heavy cream and Dijon mustard if using. Simmer for 6–8 minutes, stirring occasionally, until the sauce thickens slightly.
- Return the boiled potatoes to the skillet, tossing them in the cream sauce. Cook for an additional 3–4 minutes.
- Carefully place the seared cod fillets back into the skillet, spooning some sauce over each piece. Simmer together for 2–3 minutes on low heat until heated throughout.
- Garnish with freshly chopped parsley or chives and serve hot.
Notes
Marinate cod in lemon juice for added flavor and easier cooking. Experiment with fresh herbs and consider lighter alternatives for cream.