If you are searching for a dish that feels like a warm hug on your plate, look no further than this Cod & Potatoes in Rosemary Cream Sauce Recipe. It combines flaky, tender cod with perfectly baked potatoes, all wrapped up in a luscious cream sauce infused with fragrant rosemary. This recipe is a perfect balance of comforting textures and fresh, herbal flavors that will soon become one of your favorite go-to meals for weeknights or special dinners alike. The ease of preparation and rich taste make it an absolute delight to cook and enjoy with family or friends.
Ingredients You’ll Need
The magic of this Cod & Potatoes in Rosemary Cream Sauce Recipe lies in the simplicity of its ingredients; each one plays a crucial role, from the silky cream to the aromatic rosemary that lends the dish its signature scent and flavor. These essentials come together to create a mouthwatering combination that’s easy to put together yet impressively flavorful.
- 4 cod fillets (6 oz each), skinless and boneless: Tender and flaky, cod is the perfect mild fish that absorbs the flavors of the sauce beautifully.
- 4 medium potatoes, peeled and sliced thinly: Thin slices ensure even baking and a tender texture that pairs perfectly with the cod.
- 2 tablespoons olive oil: Adds richness and helps crisp the potatoes for that delightful contrast.
- 1 medium onion, finely chopped: Provides a gentle sweetness that forms the base of the sauce.
- 3 cloves garlic, minced: Infuses the dish with a warm, fragrant punch.
- 1 cup heavy cream: Creates the creamy, luscious texture of the sauce.
- 1 cup chicken broth (or vegetable broth for a lighter option): Adds depth and balances the richness of the cream.
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary): The star herb that gives the dish its unforgettable aroma and flavor.
- 1/2 teaspoon lemon zest (optional, for a fresh finish): Brightens the dish with a subtle citrus lift.
- Salt and pepper to taste: Essential for seasoning and highlighting all the flavors.
- Fresh parsley, chopped (for garnish): Adds a pop of color and fresh herbaceous notes.
- 1 tablespoon butter (optional, for extra richness): Enhances the sauce’s creaminess and depth.
How to Make Cod & Potatoes in Rosemary Cream Sauce Recipe
Step 1: Prepare the Potatoes
Start by preheating your oven to 375°F (190°C). Place those thin slices of potatoes in a large baking dish, drizzle with olive oil, and season with salt and pepper. Toss everything together to make sure each slice is lightly coated with oil and seasoning. Bake for 25-30 minutes until the potatoes are tender and develop a subtle golden hue. Don’t forget to stir them halfway through baking to ensure they cook evenly and get a lovely crisp texture on the edges.
Step 2: Cook the Cod
While the potatoes roast, it’s time to give your cod fillets some love. Season them with salt, pepper, and a drizzle of olive oil. Heat a skillet over medium-high heat and sear the cod for 3-4 minutes per side, or until each piece turns golden brown and flakes easily with a fork. Removing the cod from the skillet and setting it aside allows you to create the flavorful rosemary cream sauce in the same pan, capturing all those lovely browned bits.
Step 3: Make the Rosemary Cream Sauce
Using the skillet that just cooked your fish, add a little more olive oil if needed and sauté the finely chopped onion for 2-3 minutes until soft and fragrant. Next, stir in the garlic and chopped rosemary, letting their aromas mingle and fill your kitchen. Cooking these ingredients briefly unlocks their flavors, perfecting the base for the sauce you’re about to build.
Step 4: Add the Cream and Broth
Pour in the heavy cream and chicken broth, stirring gently to combine. Let this mixture simmer for 3-5 minutes to thicken slightly, transforming it into a rich, silky sauce. Taste and adjust the seasoning with salt, pepper, and if you’re feeling adventurous, a pinch of lemon zest to add a fresh, bright twist. This step truly brings everything together with its decadent yet herbaceous character.
Step 5: Combine the Cod and Potatoes
By now, your potatoes should be beautifully tender. Layer them in the baking dish and nestle the seared cod fillets on top. Pour the rosemary cream sauce evenly over the fish and potatoes, ensuring every bite is soaked in that luxurious sauce. This layering technique helps meld the flavors and keeps everything moist in the final baking step.
Step 6: Finish in the Oven
Pop the entire baking dish back into your oven for 10-15 minutes until the sauce bubbles up and the cod and potatoes are heated through. For a truly indulgent finish, stir in a tablespoon of butter into the sauce just before baking to give it extra richness that will captivate your taste buds.
Step 7: Serve with Flair
Once out of the oven, sprinkle fresh chopped parsley over the top to add a vibrant green contrast and subtle herbal freshness. Your Cod & Potatoes in Rosemary Cream Sauce Recipe is ready to be enjoyed!
How to Serve Cod & Potatoes in Rosemary Cream Sauce Recipe
Garnishes
Fresh parsley is an easy and classic way to garnish this dish, but you can also experiment with a sprinkle of finely grated lemon zest or crushed toasted almonds for a touch of brightness and crunch. The garnish not only enhances the visual appeal but also adds that final layer of flavor complexity.
Side Dishes
This comforting main pairs wonderfully with light, crisp sides like a fresh green salad with a lemon vinaigrette or steamed seasonal vegetables such as asparagus or green beans. These sides provide a balancing freshness and crunch that complements the creamy rosemary sauce perfectly without overwhelming the delicate fish.
Creative Ways to Present
If you want to get a bit creative, serve the cod and potatoes family-style in a rustic baking dish right at the table for a warm, communal feel. Alternatively, plate each serving individually by layering the potatoes first, topping with cod, and drizzling the rosemary cream sauce artfully for a restaurant-quality presentation that will impress your guests.
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Keep the sauce and solids together to preserve the dish’s creamy texture and flavor.
Freezing
This dish freezes well, though the creamy sauce may slightly change texture after thawing. Freeze portions individually to make it easier to reheat without overcooking the fish and potatoes. For best results, consume within 2 months.
Reheating
Reheat gently in the oven at 350°F (175°C) covered with foil to prevent drying out, or warm it slowly on the stovetop over low heat while stirring occasionally. Avoid microwaving if possible to maintain the creamy sauce’s silky consistency.
FAQs
Can I use a different type of fish?
Absolutely! While cod is ideal for its mild flavor and flaky texture, you can substitute with haddock, halibut, or even salmon if you prefer.
Is there a dairy-free alternative for the cream?
Yes, you can use coconut cream or a plant-based cream substitute, though the flavor will shift slightly. To maintain the richness, consider adding a dairy-free butter or olive oil.
Can I make this recipe vegetarian?
For a vegetarian version, swap the cod for hearty vegetables like cauliflower steaks or large portobello mushrooms, and use vegetable broth in place of chicken broth.
What if I don’t have fresh rosemary?
Dried rosemary works just fine; just use about a third of the amount since dried herbs are more concentrated. Crushing the dried rosemary leaves slightly will help release their flavor.
Can I prepare this dish ahead of time?
You can prepare all components up to step 5, then cover and refrigerate. When ready to serve, simply bake the combined dish as directed in step 6. This helps save time on busy days without sacrificing flavor.
Final Thoughts
I genuinely hope you give this Cod & Potatoes in Rosemary Cream Sauce Recipe a try soon. It’s one of those comforting, elegant dishes that feels special yet is surprisingly straightforward to prepare. Whether for a weeknight dinner or a celebratory meal, it promises to fill your kitchen with delicious aromas and your guests with compliments. Enjoy every bite!
Print
Cod & Potatoes in Rosemary Cream Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This comforting Cod & Potatoes in Rosemary Cream Sauce recipe combines tender cod fillets with thinly sliced, baked potatoes, all enveloped in a rich and aromatic rosemary cream sauce. The dish is finished with a final bake in the oven to meld flavors perfectly, making it an elegant yet simple meal perfect for family dinners or special occasions.
Ingredients
Fish and Potatoes
- 4 cod fillets (6 oz each), skinless and boneless
- 4 medium potatoes, peeled and sliced thinly
- 2 tablespoons olive oil
- Salt and pepper to taste
Rosemary Cream Sauce
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth (or vegetable broth for a lighter option)
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- 1/2 teaspoon lemon zest (optional, for a fresh finish)
- 1 tablespoon butter (optional, for extra richness)
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Potatoes: Preheat your oven to 375°F (190°C). Place the sliced potatoes in a large baking dish. Drizzle with olive oil, season with salt and pepper, and toss to coat. Bake for 25-30 minutes, or until the potatoes are tender and lightly golden, stirring halfway through for even cooking.
- Cook the Cod: While the potatoes are baking, season the cod fillets with salt, pepper, and a little olive oil. In a large skillet over medium-high heat, sear the cod fillets for 3-4 minutes per side, or until they’re golden and cooked through. Remove from the skillet and set aside.
- Make the Rosemary Cream Sauce: In the same skillet, add a little more olive oil if needed. Sauté the chopped onion for about 2-3 minutes until softened. Add the garlic and chopped rosemary, cooking for another minute until fragrant.
- Add the Cream and Broth: Pour in the heavy cream and chicken broth, stirring to combine. Let it simmer for 3-5 minutes, allowing the sauce to thicken slightly. Taste and adjust seasoning with salt, pepper, and optional lemon zest.
- Combine the Cod and Potatoes: Once the potatoes are cooked, layer them in the baking dish with the seared cod fillets. Pour the rosemary cream sauce over the cod and potatoes, making sure everything is covered.
- Finish in the Oven: Bake everything together for an additional 10-15 minutes, or until the sauce is bubbly and everything is heated through. If you’d like, you can add a tablespoon of butter to the sauce just before baking for extra richness.
- Serve: Garnish with fresh parsley before serving. Serve your cod and potatoes in rosemary cream sauce with a side of steamed vegetables or a crisp green salad.
Notes
- If preferred, use vegetable broth instead of chicken broth for a lighter or vegetarian-friendly sauce.
- The lemon zest is optional but adds a nice fresh contrast to the rich cream sauce.
- To ensure even potato cooking, slice potatoes as uniformly thin as possible.
- Adding butter to the sauce before the final bake enriches the flavor but can be omitted for a lighter dish.
- Ensure cod fillets are skinless and boneless for the best eating experience.
