Here’s a delicious and simple recipe for Cod & Potatoes in Rosemary Cream Sauce—a comforting dish that balances flaky white fish with herbed cream and tender potatoes.
🐟 Cod & Potatoes in Rosemary Cream Sauce
Ingredients (Serves 4):
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Cod fillets – 4 (about 5–6 oz each), skinless and boneless
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Potatoes – 4 medium (Yukon Gold or red), thinly sliced or cubed
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Shallot – 1 large, finely chopped
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Garlic – 2 cloves, minced
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Heavy cream – 1 cup (240 ml)
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Chicken or vegetable broth – ½ cup (120 ml)
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Fresh rosemary – 1 tbsp finely chopped (or 1 tsp dried)
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Butter – 2 tbsp
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Olive oil – 1 tbsp
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Salt & black pepper – to taste
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Lemon zest – from ½ lemon (optional, for brightness)
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Parmesan cheese – ¼ cup, grated (optional, for richness)
🧑🍳 Instructions:
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Prep the Potatoes:
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In a large skillet or sauté pan, heat 1 tbsp butter and 1 tbsp olive oil over medium heat.
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Add potatoes and season with salt and pepper.
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Cook, stirring occasionally, for about 8–10 minutes until they start to soften and lightly brown.
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Make the Rosemary Cream Sauce:
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Push the potatoes to the side or remove temporarily.
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Add remaining butter, shallot, and garlic. Sauté for 2–3 minutes until fragrant and translucent.
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Stir in rosemary, then add cream and broth.
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Bring to a gentle simmer. Add lemon zest and parmesan (if using).
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Return potatoes to the pan (if removed). Simmer for 5–7 minutes until potatoes are fork-tender and sauce slightly thickens.
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Add the Cod:
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Nestle cod fillets into the creamy mixture. Spoon a bit of sauce over the top.
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Cover with a lid or foil and simmer gently for 6–8 minutes, or until cod is opaque and flakes easily.
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Finish & Serve:
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Taste and adjust seasoning.
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Serve hot, optionally garnished with extra rosemary or fresh parsley.
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🍷 Pairing Suggestion:
Try with a chilled glass of Sauvignon Blanc or a light Chardonnay. For a non-alcoholic option, a lemon-infused sparkling water works beautifully.
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