A delicate golden crust gives way to moist, flaky cod beneath a fragrant cream sauce brightened with lemon and fresh herbs. Crisp roasted potatoes make the plate feel complete and quietly elegant.
Ingredients :
For the Cod:
4 cod fillets, 6 oz each
2 tbsp olive oil
1 tbsp unsalted butter
Salt and black pepper, to taste
For the Creamy Herb Sauce:
2 tbsp unsalted butter
2 garlic cloves, minced
1/2 cup chicken or fish stock
1 cup heavy cream
1 tsp Dijon mustard
1 tbsp fresh dill, chopped
1 tbsp fresh parsley, chopped
1 tsp fresh rosemary, chopped
Juice of 1/2 lemon
Salt and black pepper, to taste
For the Potatoes:
2 cups baby potatoes, halved
1 tbsp olive oil
Salt and black pepper, to taste
Fresh rosemary sprigs, for garnish
How to Make It:
1. Roast the Potatoes Until Crisp
Heat the oven to 400°F. Toss the halved potatoes with olive oil, salt, and black pepper, then roast for 25 to 30 minutes until tender inside and deeply golden at the edges.
2. Develop a Golden Cod Crust
Pat the cod dry and season both sides. Heat olive oil and butter in a broad skillet over medium-high heat, then sear the fillets for 3 to 4 minutes per side until lightly golden and just cooked through before moving them to a warm plate.
3. Release the Pan Flavors
Reduce the skillet to medium heat and melt the remaining butter. Stir in the garlic for about 1 minute, then add the stock and scrape the browned bits from the bottom of the pan.
4. Refine the Herb Cream
Pour in the heavy cream and whisk in Dijon, dill, parsley, and rosemary. Simmer gently for 2 to 3 minutes until lightly thickened, then add lemon juice and adjust the seasoning.
5. Finish the Cod in Sauce
Nestle the cod back into the skillet and spoon the herb cream over each fillet. Warm for 1 to 2 minutes, then serve with the roasted potatoes and fresh rosemary.
Nutrition and Timing:
Prep Time: 15 min . Cook Time: 25 min . Total Time: 40 min . Servings: 4
Approx. 390 Calories | 35g Protein per serving
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