Description

Tender cod fillets and buttery potatoes come together in a fragrant rosemary cream sauce for an elegant yet easy dinner. This comforting fish recipe is perfect for weeknights or special occasions, with simple ingredients and rich, balanced flavors.

Ingredients

For the Cod & Potatoes

4 cod fillets (150–180g each), skinless and boneless

500g baby potatoes or Yukon Gold potatoes, halved or quartered

2 tbsp olive oil

1 tbsp butter

Salt and pepper, to taste

1 tbsp lemon juice

Zest of 1 lemon

For the Rosemary Cream Sauce

1 tbsp olive oil

3 garlic cloves, finely minced

1 small shallot or onion, finely chopped

1 tsp fresh rosemary, finely chopped (or ½ tsp dried rosemary)

1 ½ cups heavy cream

½ cup halal-certified chicken or vegetable broth

½ tsp Dijon mustard (optional)

Salt and black pepper, to taste

Fresh parsley or chives, for garnish (optional)

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Instructions

Boil potatoes in salted water for 8–10 minutes until fork-tender. Drain and set aside.
Pat cod dry and season with salt, pepper, lemon juice, and zest.
Heat olive oil and butter in a skillet over medium-high. Sear cod for 3–4 minutes per side. Remove and keep warm.
In the same skillet, sauté garlic and shallots in olive oil for 2–3 minutes. Add rosemary and cook 1 minute more.
Add broth, simmer, then stir in cream and Dijon mustard. Cook for 6–8 minutes until slightly thickened.
Add potatoes to the sauce and cook 3–4 minutes.
Return cod to the skillet, spoon sauce over, and simmer 2–3 minutes on low heat.
Garnish and serve hot.

Notes

Use fresh rosemary for the best aroma.
Avoid overcooking cod to keep it tender.
Add a splash of lemon juice before serving for brightness.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Mediterranean