Cod & Potatoes in Rosemary Cream Sauce
The Perfect Comfort Dish: Cod & Potatoes in Rosemary Cream Sauce
There’s something incredibly comforting about a warm bowl of Cod & Potatoes in Rosemary Cream Sauce. This dish brings together tender cod fillets and creamy potatoes in a delightful rosemary-infused sauce that feels both indulgent and homey. I first made this recipe on a chilly evening, seeking a quick yet satisfying meal, and I’ve never looked back. Whether it’s a weeknight dinner or a special occasion, this dish makes any day feel like a little celebration.
Why you’ll love this dish
This recipe stands out not only for its rich flavors but also for its ease of preparation. You’ll appreciate how quick it comes together, allowing you to enjoy a homemade meal without spending hours in the kitchen. Budget-friendly ingredients mean you can whip it up without breaking the bank, and it’s versatile enough to impress both kids and adults alike.
It’s perfect for cozy family dinners or even date nights at home. Just imagine serving this dish paired with a crisp salad or thick slices of crusty bread, making it a delicious centerpiece for any meal.
"A true delight! The creamy sauce brought the cod to life, and the potatoes were a wonderful touch. My family couldn’t get enough!" – A happy home cook
The cooking process explained
Gathering your ingredients, you’ll discover how simple it is to bring this dish together. The preparation starts with fairly basic techniques—boiling, searing, and simmering—making it accessible for cooks of any skill level. In just a few straightforward steps, you’ll find yourself creating a flavor-packed meal that feels like fine dining but with minimal effort.
What you’ll need
- 4 cod fillets (150–180g each), skinless and boneless
- 500g baby potatoes or Yukon Gold potatoes, halved or quartered
- 2 tablespoons olive oil
- 1 tablespoon butter
- Salt and pepper to taste
- 1 tablespoon lemon juice
- Zest of 1 lemon
- 3 garlic cloves, finely minced
- 1 small shallot or onion, finely chopped
- 1 teaspoon fresh rosemary, finely chopped (or ½ tsp dried rosemary)
- 1 ½ cups heavy cream
- ½ cup halal-certified chicken or vegetable broth
- ½ teaspoon Dijon mustard (optional)
- Fresh parsley or chives for garnish (optional)
Feel free to substitute with other herbs or types of potatoes according to your preference.
Directions to follow
- Wash the potatoes thoroughly and cut them into halves or quarters.
- Place them in a pot of salted boiling water and cook for 8–10 minutes until fork-tender. Drain and set aside.
- Pat the cod fillets dry with paper towels and season each fillet with salt, pepper, lemon juice, and lemon zest. Let them marinate while preparing the pan.
- Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- Place the cod fillets in the pan and sear for 3–4 minutes per side until golden and cooked through. Remove from the pan and set aside on a warm plate.
- In the same skillet, reduce heat to medium. Add olive oil, garlic, and shallots. Cook for 2–3 minutes until fragrant and translucent.
- Stir in chopped rosemary and sauté for another minute.
- Pour in the halal-certified broth and bring to a gentle simmer.
- Stir in the heavy cream and Dijon mustard (if using). Simmer for 6–8 minutes, stirring occasionally, until the sauce thickens slightly.
- Return the boiled potatoes to the skillet, gently tossing them in the cream sauce. Cook for an additional 3–4 minutes.
- Carefully place the seared cod fillets back into the skillet, spooning sauce over each piece. Let everything simmer together for another 2–3 minutes on low heat.
- Garnish with freshly chopped parsley or chives, if desired, and serve hot, either plated individually or family-style with crusty bread or a side salad.
Best ways to enjoy it
This dish is all about comfort, so consider serving it in deep bowls to catch all that delectable sauce. A sprinkle of fresh herbs not only adds visual appeal but also enhances those aromatic flavors. You can pair this with a side of steamed vegetables, a light garden salad, or some crusty bread to soak up the rich, creamy sauce.
Keeping leftovers fresh
If you have leftovers (though it’s hard to believe!), store the Cod & Potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over low heat, adding a splash of broth or cream to revive that luscious texture. Freezing is not recommended due to the cream sauce, but if you must, store the cod and potatoes separately and consume within three months.
Helpful cooking tips
- For an extra flavor kick, try adding a splash of white wine to the sauce while it simmers.
- Make sure to pat your cod fillets dry before seasoning to achieve an ideal sear.
- For a healthier option, opt for light cream or even half-and-half, but be mindful that it may alter the richness of the sauce.
Creative twists
Want to switch it up? Try swapping the fresh rosemary for thyme or dill for a different flavor profile. You can also replace the cod with other types of fish like halibut or salmon. For a vegetarian version, substitute the cod with hearty mushrooms or even tofu, adjusting the cooking time accordingly.
Common questions
1. How long does it take to prepare this dish?
Prep time is about 15 minutes, with cooking taking another 30 minutes, so you can have it ready in just under an hour.
2. Can I substitute the heavy cream?
Yes! You can use half-and-half for a lighter dish, but keep in mind that it may not be as thick or rich.
3. Is this dish suitable for freezing?
It’s not ideal to freeze the cream sauce, but if necessary, store the cod and potatoes separately to maintain texture and flavor.
Enjoy this soothing and flavorful Cod & Potatoes in Rosemary Cream Sauce—each bite is a delicious reminder of how simple it can be to create something extraordinary at home!
Cod & Potatoes in Rosemary Cream Sauce
Ingredients
Method
- Wash the potatoes thoroughly and cut them into halves or quarters.
- Place the potatoes in a pot of salted boiling water and cook for 8–10 minutes until fork-tender. Drain and set aside.
- Pat the cod fillets dry with paper towels and season each fillet with salt, pepper, lemon juice, and lemon zest. Let them marinate while preparing the pan.
- Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- Place the cod fillets in the pan and sear for 3–4 minutes per side until golden and cooked through. Remove from the pan and set aside on a warm plate.
- In the same skillet, reduce heat to medium. Add olive oil, garlic, and shallots. Cook for 2–3 minutes until fragrant and translucent.
- Stir in chopped rosemary and sauté for another minute.
- Pour in the halal-certified broth and bring to a gentle simmer.
- Stir in the heavy cream and Dijon mustard (if using). Simmer for 6–8 minutes, stirring occasionally, until the sauce thickens slightly.
- Return the boiled potatoes to the skillet, gently tossing them in the cream sauce. Cook for an additional 3–4 minutes.
- Carefully place the seared cod fillets back into the skillet, spooning sauce over each piece. Let everything simmer together for another 2–3 minutes on low heat.
- Garnish with freshly chopped parsley or chives, if desired, and serve hot, either plated individually or family-style with crusty bread or a side salad.
