Cod & Potatoes in Rosemary Cream Sauce
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Description
Cod & Potatoes in Rosemary Cream Sauce is a rich, comforting dish that combines tender, flaky fish with golden potatoes in a creamy, herb-infused sauce. The fresh rosemary adds a warm, aromatic flavor that pairs perfectly with the delicate cod, making this a perfect cozy dinner that still feels light and elegant.
Ingredients
- 4 cod fillets (about 6 oz each)
- 1 lb baby potatoes, halved
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken or vegetable broth
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- Salt and black pepper, to taste
- Fresh parsley, for garnish
Instructions
Start by preheating your oven to 400°F (200°C). Place the halved baby potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss well to coat evenly, then roast for about 20–25 minutes until they are golden, tender inside, and slightly crisp on the edges.
While the potatoes are roasting, prepare the cod by patting the fillets dry with paper towels. Season both sides lightly with salt and pepper. In a large oven-safe skillet, melt butter over medium heat and add the cod fillets. Sear them for about 2–3 minutes per side until lightly golden, then remove from the skillet and set aside.
In the same skillet, add the minced garlic and cook for about 1 minute until fragrant. Pour in the broth and scrape the bottom of the pan to release any flavorful bits. Stir in the heavy cream, chopped rosemary, lemon zest, and a pinch of salt and pepper. Let the sauce simmer gently for a few minutes until it starts to thicken slightly.
Once the potatoes are done roasting, add them directly into the skillet with the cream sauce and gently toss to coat them in the sauce.
Place the seared cod fillets back into the skillet, nestling them between the potatoes. Spoon some of the sauce over the fish, then transfer the skillet to the oven and bake for about 10–12 minutes, or until the cod is fully cooked and flakes easily with a fork.
Remove from the oven and drizzle with fresh lemon juice. Garnish with chopped parsley and a little extra rosemary if desired. Serve immediately while warm and creamy.
Notes
- Do not overcook cod or it will become dry
- Roasting potatoes first gives better texture
- Use fresh rosemary for best flavor
- Sauce will thicken more as it rests
- A cast iron or oven-safe skillet works best
Nutrition
- Serving Size: 4 servings
- Calories: 480 per serving
Variations
- Use salmon instead of cod
- Add spinach or mushrooms to the sauce
- Use half-and-half for a lighter version
- Add Parmesan cheese for a richer sauce
- Swap rosemary with thyme or dill
Serving Suggestions
- Serve with crusty bread to soak up the sauce
- Pair with a light green salad
- Add steamed vegetables on the side
- Serve with rice instead of potatoes
- Perfect with a glass of white wine
Tips
- Pat cod dry before cooking for better sear
- Do not boil the cream sauce, keep it gentle
- Taste and adjust seasoning before baking
- Use similar-sized potatoes for even cooking
- Let dish rest a few minutes before serving
Prep Time / Cook Time / Total Time
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Serving Size
Serves: 4 servings
Nutritional Info (Approx.)
Calories: 480 per serving
Protein: 35g
Fat: 28g
Carbohydrates: 20g
FAQs
Can I use frozen cod for this recipe?
Yes, frozen cod works well, but make sure it is fully thawed and patted dry before cooking. Excess moisture can prevent proper searing and dilute the sauce, so drying the fish is an important step.
How do I know when the cod is cooked?
Cod is done when it flakes easily with a fork and turns opaque throughout. The internal temperature should reach about 145°F (63°C). Be careful not to overcook, as it can become dry.
Can I make this dish ahead of time?
You can prepare the potatoes and sauce ahead of time, but it’s best to cook the cod fresh for the best texture. Reheating fish can sometimes make it dry, so assembling and baking right before serving is ideal.
Can I make this without heavy cream?
Yes, you can substitute with half-and-half or even a mix of milk and a little butter. The sauce will be lighter but still flavorful. You can also add a bit of flour or cornstarch if you need to thicken it.
What other fish can I use instead of cod?
You can use haddock, halibut, or even salmon. Just adjust cooking time depending on the thickness of the fish to ensure it cooks evenly.