Cod and Potatoes in Rosemary Cream Sauce
A comforting seafood dish featuring tender cod fillets and hearty potatoes in a rich, fragrant cream sauce infused with rosemary.
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
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.