Description
Cod & Potatoes in Rosemary Cream Sauce is a delightful seafood dish that perfectly balances tender cod fillets with creamy potatoes, all enveloped in a rich and fragrant rosemary-infused sauce. This recipe is ideal for family gatherings, romantic dinners, or any evening when you crave comfort food with an elegant touch. With straightforward preparation and stunning flavor, this dish is sure to impress your guests and become a go-to favorite on your dinner table.
Ingredients
Scale
- 4 skinless, boneless cod fillets (150–180g each)
- 500g baby potatoes or Yukon Gold potatoes
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 garlic cloves
- 1 small shallot or onion
- 1 teaspoon fresh rosemary (or ½ tsp dried)
- 1½ cups heavy cream
- ½ cup chicken or vegetable broth
- Salt and pepper to taste
- Lemon juice and zest
Instructions
- Wash and cut the potatoes into halves or quarters. Boil in salted water for 8–10 minutes until fork-tender. Drain and set aside.
- Season the cod fillets with salt, pepper, lemon juice, and zest; let marinate briefly.
- In a large skillet, heat olive oil and butter over medium-high heat. Sear the cod for 3–4 minutes on each side until golden. Set aside.
- In the same skillet, reduce heat to medium; add garlic and shallots, cooking until fragrant.
- Stir in chopped rosemary and broth; bring to a simmer.
- Add heavy cream; simmer for 6–8 minutes until slightly thickened.
- Toss boiled potatoes in the sauce for another 3–4 minutes before returning cod to the skillet.
- Simmer everything together for an additional few minutes before serving hot.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Searing
- Cuisine: Seafood
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 520
- Sugar: 2g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 85mg