Ingredients:

  • 1.5 lbs Atlantic Cod Fillets
  • 1 lb Baby Yukon Gold Potatoes, halved
  • 2 tbsp Extra Virgin Olive Oil
  • 3 large sprigs Fresh Rosemary
  • 3 cloves Garlic, minced
  • 1 cup Low-Sodium Chicken Broth
  • 0.5 cup Light Cream or Half-and-Half
  • 1 tbsp Fresh Lemon Juice
  • 0.5 tsp Kosher Salt
  • 0.25 tsp Cracked Black Pepper

Instructions:

  1. Halve your 1 lb Baby Yukon Gold Potatoes. Heat 2 tbsp Extra Virgin Olive Oil in your skillet over medium high heat. Add the potatoes cut side down and cook for 8 minutes until the edges are golden and starting to shatter.
  2. Push the potatoes to the edges of the pan. Drop in your 3 large sprigs Fresh Rosemary and 3 cloves minced garlic. Sauté for about 1 minute until the garlic is fragrant but not browned.
  3. Season your 1.5 lbs Atlantic Cod Fillets with 0.5 tsp Kosher Salt and 0.25 tsp Cracked Black Pepper. Place them in the center of the pan. Cook for 3 minutes without moving them until a light crust forms on the bottom.
  4. Pour in 1 cup Low Sodium Chicken Broth. Bring the liquid to a gentle bubble, then turn the heat down to medium low. Cover the pan and let it simmer for 5 minutes until the fish is opaque and the potatoes are tender.
  5. Remove the lid and pour in 0.5 cup Light Cream. Gently swirl the pan to incorporate the dairy with the broth. Simmer uncovered for 3-4 minutes until the sauce reduces and coats the back of a spoon.
  6. Turn off the heat. Squeeze in 1 tbsp Fresh Lemon Juice and give the pan one last gentle shake.
  7. Let the dish sit in the pan for 2 minutes before serving. This allows the proteins to relax and the sauce to fully thicken.
  8. Plate the fish first, then spoon the potatoes and plenty of the Rosemary Cream Sauce for Cod over the top. Garnish with a tiny bit of fresh rosemary if you’re feeling fancy.