Cod & Potatoes in Rosemary Cream Sauce
A comforting dish that elevates simple ingredients, featuring flaky cod, tender potatoes, and a creamy rosemary 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
For best results, choose fresh cod that smells briny. If you prefer a lighter version, substitute half-and-half for heavy cream. A splash of lemon juice just before serving adds brightness. This dish reheats beautifully, making leftovers just as delightful.