Ingredients
Scale
- 4 skinless boneless cod fillets (150–180g each)
- 500g baby potatoes or Yukon Gold potatoes
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 garlic cloves
- 1 small shallot or onion
- 1 teaspoon fresh rosemary
- 1½ cups heavy cream
- ½ cup halal-certified chicken or vegetable broth
- Salt and pepper to taste
- Lemon juice and zest
Instructions
- Boil halved potatoes in salted water for 8–10 minutes until fork-tender; drain.
- Season cod fillets with salt, pepper, lemon juice, and zest; set aside.
- Heat olive oil and butter in a skillet over medium-high heat; sear cod for 3–4 minutes per side until golden; remove from pan.
- In the same skillet, sauté garlic and shallots for 2–3 minutes; add rosemary.
- Stir in broth and cream; simmer for 6–8 minutes until slightly thickened.
- Toss boiled potatoes in the sauce; return cod to skillet and let simmer together for an additional 2–3 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Searing, Simmering
- Cuisine: Seafood
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 540
- Sugar: 2g
- Sodium: 650mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 90mg