Cod and Potatoes in Rosemary Cream Sauce: Easy 50-Minute Meal
Tender cod fillets and buttery potatoes come together in a silky rosemary cream sauce with garlic, shallots, and bright lemon. It’s an elegant, cozy skillet dinner that feels special but is simple enough for a weeknight.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Skillet
- Cuisine: Mediterranean
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 tablespoons olive oil
- 1 tablespoon butter
- Salt and 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 1/2 teaspoon dried rosemary)
- 1 1/2 cups heavy cream
- 1/2 cup halal-certified chicken or vegetable broth
- 1/2 teaspoon Dijon mustard (optional)
- Salt and black pepper to taste
- Fresh parsley or chives for garnish (optional)
Instructions
1. Prepare the potatoes: Wash the potatoes and cut into halves or quarters. Boil in salted water for 8 to 10 minutes, until fork-tender. Drain and set aside.
2. Season the cod: Pat the cod dry. Season with salt, pepper, lemon juice, and lemon zest. Let sit briefly while the pan heats.
3. Sear the cod: Heat 2 tablespoons olive oil and the butter in a large skillet over medium-high heat. Sear cod 3 to 4 minutes per side, until lightly golden and cooked through. Transfer to a warm plate.
4. Sauté the aromatics: Reduce heat to medium. In the same skillet, add 1 tablespoon olive oil, then cook the garlic and shallot for 2 to 3 minutes, until fragrant and translucent. Stir in the rosemary and cook 1 minute more.
5. Add broth and cream: Pour in the broth and bring to a gentle simmer. Stir in the heavy cream and Dijon (if using). Simmer 6 to 8 minutes, stirring occasionally, until the sauce thickens slightly.
6. Add the potatoes: Return the boiled potatoes to the skillet and toss gently to coat. Cook 3 to 4 minutes so the potatoes absorb some sauce.
7. Return the cod: Nestle the cod back into the skillet and spoon sauce over the fillets. Simmer on low for 2 to 3 minutes to warm through.
8. Finish and serve: Garnish with parsley or chives if desired. Serve hot, with crusty bread or a side salad.
Notes
Don’t overcook the cod—pull it as soon as it flakes easily; it will warm again in the sauce.
If the sauce thickens too much, loosen with a splash of broth.
Fresh rosemary is best, but dried works well—use half the amount.