Description
A comforting dish featuring tender cod and creamy potatoes infused with the aromatic essence of rosemary.
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
- Rinse the baby potatoes thoroughly, then cut them into halves or quarters. Cook in salted boiling water for 8–10 minutes until fork-tender. Drain and set aside.
- Pat the cod fillets dry and season with salt, pepper, lemon juice, and lemon zest. Let marinate briefly.
- In a skillet, heat olive oil and butter over medium-high heat. Sear the cod fillets for 3–4 minutes on each side until golden and cooked through. Remove and keep warm.
- Reduce heat to medium. Add more olive oil if needed, then sauté garlic and shallots for 2–3 minutes until fragrant. Stir in chopped rosemary for 1 minute.
- Pour in broth and simmer gently. Stir in heavy cream and Dijon mustard, if using. Let simmer for 6–8 minutes until sauce thickens.
- Reintroduce the boiled potatoes into the skillet, tossing in the cream sauce for another 3–4 minutes. Return the seared cod to the skillet spooning sauce over each fillet. Simmer together on low heat for 2–3 minutes.
- Garnish with parsley or chives and serve hot, with crusty bread or a side salad.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Consider freezing components separately to preserve freshness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Italian