Description
Cod & Potatoes in Rosemary Cream Sauce is a cozy, restaurant-style skillet dinner made right at home. Tender, flaky cod is seared until golden, then simmered with buttery baby potatoes in a rich lemon-rosemary cream sauce. It’s comforting, elegant, and surprisingly simple—perfect for busy weeknights or a relaxed weekend dinner.
Ingredients
Scale
For the Cod & Potatoes
- 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 black 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 teaspoon 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
- Prepare the Potatoes
Wash and cut the potatoes into halves or quarters. Boil in salted water for 8–10 minutes until fork-tender. Drain and set aside. - Season the Cod
Pat cod fillets dry with paper towels. Season with salt, pepper, lemon juice, and lemon zest. Set aside. - Sear the Cod
Heat 2 tablespoons olive oil and butter in a large skillet over medium-high heat.
Sear cod for 3–4 minutes per side until lightly golden and cooked through.
Remove from skillet and set aside on a warm plate. - Sauté the Aromatics
Reduce heat to medium. Add 1 tablespoon olive oil to the same skillet.
Add shallot and garlic; cook 2–3 minutes until softened.
Stir in rosemary and cook for 1 minute until fragrant. - Make the Sauce
Pour in broth and bring to a gentle simmer.
Stir in heavy cream and Dijon mustard (if using).
Simmer 6–8 minutes, stirring occasionally, until slightly thickened. - Add the Potatoes
Return potatoes to the skillet. Toss gently in the sauce and cook for 3–4 minutes. - Return the Cod
Nestle cod back into the skillet. Spoon sauce over the top and simmer gently for 2–3 minutes. - Serve
Garnish with parsley or chives if desired. Serve warm with crusty bread or a fresh salad.
Notes
- Patting the cod dry helps achieve a better golden sear.
- If the sauce thickens too much, add a splash of broth to loosen it.
- Fresh rosemary gives the best flavor, but dried works in a pinch.
- Store leftovers in the refrigerator for up to 2 days. Reheat gently over low heat.
- This dish pairs beautifully with steamed asparagus or sautéed spinach.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet / Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 fillet with potatoes and sauce
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 36 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 135 mg