Created on November 18th, 2025 at 05:03 pm
A comforting dish that elevates simple ingredients
The pairing of fresh cod and tender potatoes comes alive in this rosemary cream sauce. The seafood offers a delicate sweetness, while the potatoes absorb the creamy, herb-infused sauce, creating a satisfying texture. The warmth of the dish, coupled with the inviting aroma of rosemary, makes it perfect for both weeknight dinners and special occasions. As the dish simmers, the aroma fills your kitchen, beckoning you to the table. This recipe not only celebrates familiar flavors but also embodies a sense of home.
Why You’ll Love This Recipe
This recipe shines because of its simplicity and depth of flavor. The combination of flaky cod and creamy potatoes offers a wonderful contrast that warms the heart. The fresh rosemary lends an earthy note that elevates the dish, while the cream creates a luxurious mouthfeel. It’s a balanced meal that embodies comfort without being overly heavy. The next day, the flavors meld even further, making leftovers just as delightful as the first serving. Pair it with a crisp salad or some sautéed greens for a complete meal that impresses with minimal effort.
Time Breakdown
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients List
- 4 (6 oz) cod fillets, skinless
- 1 lb (≈450 g) baby potatoes, halved
- 2 cups (≈480 ml) heavy cream
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 Tbsp fresh rosemary, chopped (or 1 Tbsp dried)
- 3 Tbsp olive oil
- Salt & pepper, to taste
- Optional: fresh rosemary sprigs for garnish
Kitchen Tools
For this recipe, you’ll need basic kitchen tools that keep cooking straightforward and enjoyable.
- Large skillet
- Pot for boiling potatoes
- Wooden spoon
- Chef’s knife
- Cutting board
Step-by-Step Instructions
- Begin by boiling the halved baby potatoes in a pot of salted water. Cook for about 15 minutes, or until fork-tender. Drain and set aside. The steam rising from the pot will carry a subtle sweetness that complements the dish perfectly.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, around 4-5 minutes. The aroma of sautéing onions will fill the air, adding depth to the dish.
- Stir in the minced garlic and chopped rosemary, cooking for an additional minute until fragrant. Be attentive here; the garlic should just become fragrant without browning.
- Pour in the heavy cream, stirring to combine with the onion and rosemary. Allow it to simmer gently for about 5 minutes, letting it thicken slightly. The cream will turn a beautiful, pale color, rich and inviting.
- Season the cream sauce with salt and pepper, then gently add the cod fillets. Nestle them into the sauce and cover the skillet. Cook for 8-10 minutes, or until the fish flakes easily with a fork. The cream sauce will continue to envelop the cod, creating a delightful coating.
- Finally, fold the cooked potatoes into the sauce, ensuring they are coated thoroughly. Serve the dish warm, garnished with fresh rosemary sprigs if desired. A sprinkle of fresh herbs adds a burst of color to the creamy dish.
Pro Tips
- For best results, choose fresh cod that smells briny, like the sea.
- If you prefer a lighter version, substitute half-and-half for heavy cream.
- Pair with a splash of lemon juice just before serving for a lovely brightness.
- Consider adding a handful of spinach or kale for a nutritious boost.
- This dish reheats beautifully, so don’t hesitate to enjoy it the next day.
Heartwarming Flavors, Made Effortlessly
Cod & Potatoes in Rosemary Cream Sauce is both comforting and sophisticated, making it perfect for any occasion. The combination of textures and flavors creates a meal that feels special without demanding too much time or effort. As you take a bite, you’ll experience the gentle melding of herbs and cream, reminding you that home-cooked meals can embody both love and simplicity. This dish proves that gourmet comfort can be simple and satisfying.
Nutrition Table
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 540 kcal |
| Protein | 34 g |
| Fat | 38 g |
| Carbohydrates | 20 g |
| Fiber | 2 g |
| Sugar | 1 g |
| Sodium | 295 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 & Potatoes in Rosemary Cream Sauce
Ingredients
Main ingredients
- 4 fillets 4 (6 oz) cod fillets, skinless Fresh cod for best flavor.
- 1 lb 1 lb (≈450 g) baby potatoes, halved Use baby potatoes for tenderness.
- 2 cups 2 cups (≈480 ml) heavy cream Heavy cream gives the sauce a rich texture.
- 1 small 1 small yellow onion, finely chopped Chop finely for even cooking.
- 2 cloves 2 cloves garlic, minced Add minced garlic for depth of flavor.
- 2 Tbsp 2 Tbsp fresh rosemary, chopped (or 1 Tbsp dried) Fresh rosemary is recommended.
- 3 Tbsp 3 Tbsp olive oil Used for sautéing the onion.
- Salt & pepper, to taste Season to enhance flavors.
- Optional: fresh rosemary sprigs for garnish Adds a decorative touch and extra flavor.
Instructions
Preparation
- Boil the halved baby potatoes in a pot of salted water for about 15 minutes or until fork-tender. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, around 4-5 minutes.
- Stir in the minced garlic and chopped rosemary, cooking for an additional minute until fragrant.
- Pour in the heavy cream, stirring to combine with the onion and rosemary. Allow it to simmer gently for about 5 minutes.
- Season the cream sauce with salt and pepper, then gently add the cod fillets. Cover the skillet and cook for 8-10 minutes, or until the fish flakes easily with a fork.
- Fold the cooked potatoes into the sauce, ensuring they are coated thoroughly. Serve warm, garnished with fresh rosemary sprigs if desired.
Notes
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