Description
A comforting dish of flaky cod fillets served with creamy rosemary sauce and baby potatoes, perfect for gathering around the table.
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)
- 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 while preparing the pan.
- 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 them for 3–4 minutes per side until lightly golden and cooked through. Remove the fillets from the pan and set them aside on a warm plate.
- In the same skillet, reduce the 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 halal-certified 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, gently tossing them in the cream sauce. Allow the potatoes to absorb some of the sauce while cooking for an additional 3–4 minutes.
- Carefully place the seared cod fillets back into the skillet, spooning some sauce over each piece.
- Let everything simmer together for 2–3 minutes on low heat until heated throughout.
- Garnish with freshly chopped parsley or chives if desired and serve hot, plated individually or family-style.
Notes
For extra flavor, consider adding crushed red pepper flakes for a slight kick. Fresh herbs like thyme or tarragon can also be used for variety.
