Description
Cod & Potatoes in Rosemary Cream Sauce is a delightful dish that brings together tender cod and creamy potatoes, all enveloped in a fragrant rosemary sauce. Perfect for family dinners or special occasions, this recipe balances rich flavors with elegant presentation. The combination of fresh ingredients and simple preparation makes it accessible for cooks of all skill levels. Serve it hot with a sprinkle of fresh herbs, and enjoy a comforting meal that’s sure to impress.
Ingredients
Scale
- 4 skinless, boneless cod fillets (150–180g each)
- 500g baby potatoes or Yukon Gold potatoes
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 garlic cloves, minced
- 1 small shallot or onion, chopped
- 1 teaspoon fresh rosemary (or ½ teaspoon dried)
- 1.5 cups heavy cream
- ½ cup chicken or vegetable broth
- Salt and pepper to taste
- 1 tablespoon lemon juice
- Zest of 1 lemon
Instructions
- Boil the halved or quartered potatoes in salted water for 8–10 minutes until fork-tender. Drain and set aside.
- Season the cod fillets with salt, pepper, lemon juice, and zest; let them marinate briefly.
- In a large skillet, heat olive oil and butter over medium-high heat. Sear the cod for 3–4 minutes per side until golden brown; remove from the pan.
- In the same skillet, sauté garlic and shallots until translucent. Add rosemary, followed by the broth; bring to a simmer.
- Stir in heavy cream; simmer for about 6–8 minutes until slightly thickened.
- Return potatoes to the sauce and gently toss before placing the cod back in the skillet to warm through for an additional 2–3 minutes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 fillet with potatoes (approx. 350g)
- Calories: 570
- Sugar: 2g
- Sodium: 480mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 110mg