Description
Tender cod fillets and potatoes simmered in a creamy rosemary-infused sauce. This comforting one-pan dish combines flaky fish, tender potatoes, and a rich herbaceous cream sauce for an elegant yet easy meal.
Ingredients
Scale
- 4 cod fillets (150-180g each)
- 500g baby potatoes, halved
- 2 tablespoons olive oil
- 1 tablespoon butter
- Salt and pepper to taste
- 1 tablespoon lemon juice
- Zest of 1 lemon
- 3 garlic cloves, minced
- 1 small shallot, chopped
- 1 teaspoon fresh rosemary, chopped
- 1 ½ cups heavy cream
- ½ cup chicken or vegetable broth
- ½ teaspoon Dijon mustard (optional)
- Fresh parsley for garnish
Instructions
- Boil potatoes in salted water until tender (8-10 minutes). Drain and set aside.
- Season cod with salt, pepper, lemon juice, and zest.
- Heat oil and butter in skillet. Sear cod 3-4 minutes per side until golden. Remove and set aside.
- In same skillet, sauté garlic and shallot until fragrant.
- Add rosemary and cook 1 minute.
- Pour in broth and simmer 2 minutes.
- Add cream and mustard, simmer 6-8 minutes until slightly thickened.
- Return potatoes to skillet, toss in sauce.
- Place cod back in skillet, spoon sauce over. Simmer 2-3 minutes.
- Garnish with parsley and serve.
Notes
- Pat cod dry before seasoning for better searing.
- Use fresh rosemary for best flavor.
- Do not overcook cod – it should flake easily.
- Store leftovers in refrigerator for up to 3 days.
- Reheat gently to prevent sauce from separating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing/Simmering
- Cuisine: European
Nutrition
- Serving Size: 1 fillet with potatoes and sauce
- Calories: 550
- Sugar: 4g
- Sodium: 380mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 150mg