Ingredients:

  • 1.5 lbs (680g) Yukon Gold potatoes, peeled and cut into 1-inch (2.5cm) cubes
  • 3 tablespoons (45ml) olive oil
  • 4 cloves garlic, minced
  • 2 tablespoons (3g) fresh rosemary, chopped
  • 1 tablespoon (1.5g) fresh thyme leaves, chopped
  • 1 teaspoon (5g) salt
  • ½ teaspoon (2.5g) black pepper
  • 4 (6-ounce/170g) cod fillets, skin off
  • 1 tablespoon (15ml) olive oil
  • 2 tablespoons (30g) unsalted butter
  • 1 small shallot, finely chopped
  • 1 clove garlic, minced
  • ½ cup (120ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 1 cup (240ml) heavy cream
  • 2 tablespoons (3g) fresh rosemary, chopped
  • Salt and freshly ground black pepper to taste
  • Lemon wedges, for serving (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss potatoes with olive oil, garlic, rosemary, thyme, salt, and pepper on the baking sheet.
  2. Roast potatoes for 25-30 minutes, or until golden brown and tender, flipping halfway through.
  3. Pat cod fillets dry with paper towels. Season generously with salt and pepper.
  4. Heat olive oil in a large skillet over medium-high heat. Sear cod fillets for 3-4 minutes per side, or until golden brown and cooked through. Look for a nice crust and the fish flaking easily. Remove cod from skillet and set aside.
  5. Add butter to the same skillet over medium heat. Sauté shallots and garlic until softened (about 2 minutes). Deglaze the pan with white wine, scraping up any browned bits. Reduce the wine by half.
  6. Stir in heavy cream and rosemary. Simmer for 3-5 minutes, or until sauce has thickened slightly. Season with salt and pepper to taste.
  7. Place roasted potatoes on plates. Top with seared cod. Spoon rosemary cream sauce over cod and potatoes. Serve immediately with lemon wedges, if desired. Garnish with a sprig of rosemary for extra flair!