Cod & Potatoes in Rosemary Cream Sauce
If you’re on the hunt for a comforting dish that feels like a warm embrace, look no further than Cod & Potatoes in Rosemary Cream Sauce. This delightful recipe combines tender cod fillets and hearty potatoes enveloped in a creamy, aromatic rosemary sauce. Easy to prepare and perfect for both weeknight dinners and special occasions, this dish is guaranteed to please everyone at the table. With its balance of flavors and textures, you’ll find it becomes a favorite in your home.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Seafood
Ingredients
Scale
- 4 skinless, boneless cod fillets (150–180g each)
- 500g baby potatoes or Yukon Gold potatoes
- 1 tablespoon lemon juice
- 3 garlic cloves
- 1 small shallot or onion
- 1 teaspoon fresh rosemary
- 1½ cups heavy cream
- ½ cup chicken or vegetable broth
- Olive oil for cooking
- 1 tablespoon butter
Instructions
- Boil halved baby potatoes in salted water until fork-tender (8–10 minutes), then drain.
- Season cod fillets with salt, pepper, lemon juice, and zest; let marinate briefly.
- Sear cod in a skillet with olive oil and butter for about 3–4 minutes per side until golden brown.
- In the same skillet, sauté garlic and shallots until fragrant, then add chopped rosemary.
- Stir in broth and heavy cream; let simmer for 6–8 minutes until slightly thickened.
- Toss cooked potatoes into the sauce before adding cod back to the skillet; simmer together for another few minutes.
- Garnish with fresh herbs if desired and serve hot.
Nutrition
- Serving Size: 1 plate (approx. 400g)
- Calories: 610
- Sugar: 2g
- Sodium: 600mg
- Fat: 41g
- Saturated Fat: 21g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 23g
- Cholesterol: 95mg