Description
A comforting dish combining flaky cod and hearty potatoes in a rich rosemary cream sauce, perfect for family 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 teaspoon dried rosemary)
- 1 ½ 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.
- Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- Place the cod fillets in the pan and sear for 3–4 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 and 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 halal-certified broth and bring to a gentle simmer.
- Stir in the heavy cream and Dijon mustard if using. Simmer for 6–8 minutes until the sauce thickens slightly.
- Return the boiled potatoes to the skillet and toss them gently in the cream sauce. Cook for an additional 3–4 minutes.
- Carefully place the seared cod fillets back into the skillet, spooning some of the sauce over each piece. Let simmer together for 2–3 minutes on low heat.
- Garnish with freshly chopped parsley or chives if desired. Serve hot.
Notes
Pair with crusty bread or a fresh salad. Store leftovers in an airtight container in the refrigerator for up to two days.
