Jump to Recipe·Print Recipe·Leave a Review

Why Make This Recipe

Cod & Potatoes in Rosemary Cream Sauce is a comforting dish that combines the mild flavor of cod with the heartiness of potatoes. The creamy sauce adds depth and richness, making it a satisfying meal for any occasion. It’s simple to prepare and perfect for weeknight dinners or special occasions. The fresh rosemary enhances the dish, giving it a lovely aroma that will fill your kitchen.

How to Make Cod & Potatoes in Rosemary Cream Sauce

Ingredients:

4 cod fillets (about 6 oz each)
2 medium potatoes, peeled and diced
1 cup heavy cream
2 tablespoons butter
2 teaspoons fresh rosemary, chopped
1 clove garlic, minced
1 tablespoon olive oil
Salt and pepper, to taste

Directions:

Cook the Potatoes: Heat olive oil in a large skillet over medium heat. Add diced potatoes and cook, stirring occasionally, until golden brown and tender, about 10–12 minutes. Remove the potatoes from the skillet and set aside.
Make the Rosemary Cream Sauce: In the same skillet, melt the butter. Add minced garlic and chopped rosemary, and sauté for 1–2 minutes until fragrant. Pour in the heavy cream and let it simmer for 3–5 minutes until the sauce begins to thicken slightly.
Cook the Cod: Season the cod fillets with salt and pepper. Place them into the simmering cream sauce and cook for 5–6 minutes, or until the fish is opaque and flakes easily with a fork.
Serve: Plate the cod fillets with the sautéed potatoes and generously spoon the rosemary cream sauce over the top.

How to Serve Cod & Potatoes in Rosemary Cream Sauce

To serve, place a generous helping of sautéed potatoes on each plate. Top with a cod fillet and drizzle the rich rosemary cream sauce over the fish and potatoes. Garnish with a sprinkle of fresh rosemary if desired. This dish pairs well with a fresh green salad or steamed vegetables for a balanced meal.

How to Store Cod & Potatoes in Rosemary Cream Sauce

If you have leftovers, allow the dish to cool completely. Store the cod and potatoes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of cream if the sauce has thickened too much.

Tips to Make Cod & Potatoes in Rosemary Cream Sauce

Use fresh cod for the best flavor. Frozen cod can be used but should be thawed completely before cooking.
Adjust the amount of rosemary to your taste. If you prefer a milder flavor, start with less and add more as needed.
Consider adding other herbs like thyme or parsley for a different flavor twist.

Variation

You can swap out the cod for another firm white fish, such as haddock or tilapia. If you’re looking for a heartier option, add some vegetables like spinach or peas to the sauce.

FAQs

Q: Can I use low-fat cream instead of heavy cream?
A: Yes, but the sauce may not be as rich. It might also require a little more cooking time to thicken.

Q: How do I know when the cod is cooked?
A: The cod is done when it turns opaque and flakes easily with a fork.

Q: Can I prepare the sauce in advance?
A: Yes, you can prepare the rosemary cream sauce ahead of time. Just reheat it gently before adding the cod.

Cod & Potatoes in Rosemary Cream Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: harper-elise
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: None

Print Recipe

Description

A comforting dish combining mild cod with hearty potatoes in a rich rosemary cream sauce.

Ingredients

Scale

4 cod fillets (about 6 oz each)
2 medium potatoes, peeled and diced
1 cup heavy cream
2 tablespoons butter
2 teaspoons fresh rosemary, chopped
1 clove garlic, minced
1 tablespoon olive oil
Salt and pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a large skillet over medium heat. Add diced potatoes and cook, stirring occasionally, until golden brown and tender, about 10–12 minutes. Remove the potatoes from the skillet and set aside.
In the same skillet, melt the butter. Add minced garlic and chopped rosemary, and sauté for 1–2 minutes until fragrant. Pour in the heavy cream and let it simmer for 3–5 minutes until the sauce begins to thicken slightly.
Season the cod fillets with salt and pepper. Place them into the simmering cream sauce and cook for 5–6 minutes, or until the fish is opaque and flakes easily with a fork.
Plate the cod fillets with the sautéed potatoes and generously spoon the rosemary cream sauce over the top.