Ingredients:

  • 1.5 lbs (680g) Yukon Gold potatoes, peeled and cut into 1-inch (2.5 cm) pieces
  • 1.5 lbs (680g) Cod fillets, about 1-inch (2.5 cm) thick, skinless
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper, plus more to taste
  • 2 tablespoons unsalted butter
  • 1 medium shallot, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup (240ml) dry white wine (like Sauvignon Blanc or Pinot Grigio)
  • 1 cup (240ml) chicken broth
  • 1 cup (240ml) heavy cream
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Instructions:

  1. Boil potatoes in salted water until tender, about 15-20 minutes. Drain and set aside.
  2. Pat cod dry and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear cod until golden brown and cooked through, about 4-5 minutes per side. Remove cod from skillet and set aside.
  3. Melt butter in the same skillet over medium heat. Add shallot and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds.
  4. Whisk in flour and cook for 1 minute, stirring constantly. Gradually whisk in white wine and chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook until slightly thickened, about 5 minutes.
  5. Stir in heavy cream and rosemary. Season with salt and pepper to taste. Cook until heated through.
  6. Gently nestle cooked potatoes and seared cod into the rosemary cream sauce. Simmer briefly to allow the flavors to meld. Stir in lemon juice. Serve immediately.