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
Scale
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.
