Tender Cod with Potatoes in Luxurious Rosemary Cream Sauce
Perfectly seared cod fillets and tender potatoes come together in a rich, aromatic rosemary cream sauce for an elegant yet simple dinner option.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipesbylena.com.
Cooking tools:
- Fish spatula
- Microplane
- Skillet
- Pot
- Colander
- Stove
- Chef's knife
- Cutting board
- Fork
- Wooden spoon
- Spatula
- Paper towel
- Aluminum foil
- Plate
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
- pepper
- 1 tablespoon lemon juice
- Zest of 1 lemon
- 1 tablespoon olive oil
- 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)
- black pepper
- Fresh parsley or chives for garnish (optional)
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