Created on December 2nd, 2025 at 11:48 am
Seafood dish with a creamy twist
This Cod & Potatoes in Rosemary Cream Sauce is a delightful combination of tender cod fillets and hearty potatoes, all enveloped in a rich, fragrant cream sauce. The warmth of rosemary infuses the dish with an aromatic quality that comforts the senses. As the cod cooks, it becomes flaky and moist, while the potatoes offer a satisfying texture that balances perfectly with the silky sauce. The subtle sweetness from the cream complements the mild flavor of the fish, creating a satisfying dish that feels indulgent without being heavy.
What sets this recipe apart is its simplicity. With a handful of ingredients and straightforward steps, it’s both accessible and rewarding. The golden hue of the potatoes contrasts beautifully with the pale cod, making for a visually appealing plate. The familiar smell of rosemary releases as it cooks, enhancing the inviting atmosphere of your kitchen. Whether served for a weeknight dinner or a cozy gathering, this dish invites you to savor each bite.
Why This Recipe Works
This recipe shines due to its perfect harmony of flavors and textures. The cod’s tender flakiness, combined with the creamy sauce, ensures a rich mouthfeel that is comforting and satisfying. The potatoes not only bring warmth to the meal but also absorb the wonderful flavors of the sauce, making each forkful a delightful experience. Cooking everything in one pan simplifies the process, allowing you to focus on enjoying the meal rather than getting lost in multiple pots and pans.
Moreover, this dish is wonderfully versatile. You can easily adapt the recipe with seasonal vegetables or various herbs instead of rosemary if desired. The flavors meld beautifully, improving if you have leftovers. Reheating brings out the aroma anew, making it just as enjoyable the next day. Serve it alongside a simple green salad or crusty bread to soak up any remaining sauce, and you have a well-rounded meal.
Time Breakdown
This recipe is quick and low-effort, perfect for busy weeknights. With minimal prep and hands-off cooking time, it’s designed for efficiency without sacrificing taste.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Ingredients List
- 4 cod fillets (approximately 6 oz each)
- 1 lb (450 g) small Yukon gold potatoes, halved
- 1 cup heavy cream
- 2 tablespoons fresh rosemary, minced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Optional: fresh rosemary sprigs for garnish
Kitchen Tools
This recipe uses everyday kitchen tools to ensure cooking remains straightforward and stress-free. You’ll find these items handy throughout the process.
- Large skillet or sauté pan
- Wooden spoon or spatula
- Measuring cups
- Knife and cutting board
Step-by-Step Instructions
Start by heating olive oil in a large skillet over medium heat. Once the oil is shimmering, add the halved potatoes. Season them with salt and pepper, then sauté for about 10 minutes, stirring occasionally until they begin to soften and turn golden.
Add the minced garlic and rosemary to the skillet. Cook for another 1-2 minutes, allowing the garlic to become fragrant without browning. The aroma of rosemary will fill your kitchen.
Pour in the heavy cream, stirring gently to combine. Bring the mixture to a gentle simmer and let it cook for an additional 5 minutes, allowing the sauce to thicken slightly and infuse with the flavors.
Make space in the skillet for the cod fillets. Place the cod on top of the potatoes and spoon some sauce over the fish. Season the tops of the cod fillets with salt and pepper.
Cover the skillet and reduce the heat to low. Let it cook for about 10-12 minutes, or until the cod is cooked through and flakes easily with a fork. The potatoes should be tender and infused with the cream sauce.
Remove from heat and garnish with fresh rosemary sprigs if desired. Serve immediately, ensuring each plate has a generous portion of the creamy sauce.
Pro Tips
- For an added layer of depth, consider using a splash of white wine in the sauce before adding the cream.
- If you prefer crispy potatoes, roast them in the oven instead of sautéing. Finish the cod in the skillet to preserve its flaky texture.
- Don’t rush the simmering step; letting the flavors meld will enhance the overall taste of the dish.
- Store leftover portions in an airtight container for up to two days, and gently reheat on the stovetop.
Simple Comfort on Your Plate
This Cod & Potatoes in Rosemary Cream Sauce is a beautiful representation of how simple ingredients can transform into a comforting, elegant meal. Its straightforward preparation makes it a perfect fit for any evening, and the delightful combination of flavors is sure to please a crowd. Serve it hot, allowing the fragrant aroma to envelop your dining space, and create moments of warmth and enjoyment with each bite. This dish proves that comfort food can be both simple and satisfying.
Nutrition Table
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 450 kcal |
| Protein | 35 g |
| Fat | 30 g |
| Carbohydrates | 25 g |
| Fiber | 3 g |
| Sugar | 2 g |
| Sodium | 550 mg |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Cod and Potatoes in Rosemary Cream Sauce
Ingredients
Main ingredients
- 4 fillets cod fillets (approximately 6 oz each)
- 1 lb small Yukon gold potatoes, halved (approximately 450 g)
- 1 cup heavy cream
- 2 tablespoons fresh rosemary, minced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Optional: fresh rosemary sprigs for garnish
Instructions
Preparation
- Start by heating olive oil in a large skillet over medium heat. Once the oil is shimmering, add the halved potatoes. Season them with salt and pepper, then sauté for about 10 minutes, stirring occasionally until they begin to soften and turn golden.
- Add the minced garlic and rosemary to the skillet. Cook for another 1-2 minutes, allowing the garlic to become fragrant without browning. The aroma of rosemary will fill your kitchen.
- Pour in the heavy cream, stirring gently to combine. Bring the mixture to a gentle simmer and let it cook for an additional 5 minutes, allowing the sauce to thicken slightly and infuse with the flavors.
- Make space in the skillet for the cod fillets. Place the cod on top of the potatoes and spoon some sauce over the fish. Season the tops of the cod fillets with salt and pepper.
- Cover the skillet and reduce the heat to low. Let it cook for about 10-12 minutes, or until the cod is cooked through and flakes easily with a fork. The potatoes should be tender and infused with the cream sauce.
- Remove from heat and garnish with fresh rosemary sprigs if desired. Serve immediately, ensuring each plate has a generous portion of the creamy sauce.
Notes
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