Growing up, Cod & Potatoes in Rosemary Cream Sauce was a staple in our household. I can still remember the comforting aroma that would fill the kitchen as my mom simmered the tender cod and creamy potatoes in a fragrant rosemary sauce. It was one of those dishes that always brought a smile to my face, reminding me of cozy family dinners and the simple pleasures of homemade food.
Why This Cod & Potatoes in Rosemary Cream Sauce Recipe Will Become Your Go-To
The Secret Behind Perfect Cod & Potatoes in Rosemary Cream Sauce
This recipe for Cod & Potatoes in Rosemary Cream Sauce is a true gem because it delivers big flavor with minimal effort. The secret lies in the perfect balance of ingredients and the clever cooking technique that yields tender, flaky cod and creamy, buttery potatoes in just 30 minutes. What’s more, this recipe makes 4 hearty servings, so it’s perfect for a family dinner or easy meal prep.
Essential Ingredients You’ll Need
To make this delicious Cod & Potatoes in Rosemary Cream Sauce, you’ll need:
- 1 lb cod fillets, cut into 4 equal pieces
- 1 lb baby potatoes, halved
- 1 cup heavy cream
- 2 tablespoons fresh rosemary, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Step-by-Step Cod & Potatoes in Rosemary Cream Sauce Instructions
Preparing Your Cod & Potatoes in Rosemary Cream Sauce
This recipe takes 30 minutes total – 10 minutes for prep and 20 minutes for cooking. You’ll need a large skillet or sauté pan with a lid to bring this dish together.
1- Start by preheating your oven to 400°F. In a large skillet, combine the halved baby potatoes, heavy cream, chopped rosemary, minced garlic, salt, and black pepper. Stir until everything is evenly coated.
2- Nestle the cod fillets into the potato mixture, making sure they’re partially submerged. Cover the skillet with a lid and transfer it to the preheated oven. Bake for 20 minutes, or until the cod is flaky and cooked through.
3- Once the 20 minutes are up, remove the skillet from the oven. Use a fork to gently flake the cod into large chunks. Stir the cod and potatoes together, making sure everything is well incorporated.
4- The sauce should have thickened slightly and the potatoes should be tender when pierced with a fork. If the sauce is still too thin, let it simmer on the stovetop for a minute or two to reduce.
5- For a finishing touch, sprinkle some extra chopped rosemary over the top of the Cod & Potatoes in Rosemary Cream Sauce.
6- Serve this comforting dish hot, dividing it evenly into 4 portions. Each serving is approximately 1 cup.
Pro Tips for Success
- Be sure to use fresh, high-quality cod fillets for the best texture and flavor.
- Halving the baby potatoes helps them cook through more quickly.
- Resist the urge to stir the cod too much during baking, as this can cause it to break apart.
- Taste the sauce towards the end and adjust seasoning with more salt and pepper if needed.
Serving and Storing Your Cod & Potatoes in Rosemary Cream Sauce
Perfect Pairings for Cod & Potatoes in Rosemary Cream Sauce
This Cod & Potatoes in Rosemary Cream Sauce pairs beautifully with a simple green salad or steamed vegetables for a well-rounded and satisfying 4-serving meal. A crisp white wine or light beer also complements the dish nicely. And don’t forget to save room for a slice of crusty bread to soak up every last bit of that creamy rosemary sauce!
Storage and Make-Ahead Tips
Leftover Cod & Potatoes in Rosemary Cream Sauce can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the desired portion in a skillet and warm it over medium heat until heated through, stirring occasionally. This recipe also lends itself well to meal prepping – you can make the entire dish in advance and portion it out for easy lunches or dinners throughout the week.
Variations and Dietary Adaptations for Cod & Potatoes in Rosemary Cream Sauce
Creative Cod & Potatoes in Rosemary Cream Sauce Variations
For a change of pace, you can swap out the cod for another white fish like halibut or haddock. You could also try using different fresh herbs, like thyme or dill, in place of the rosemary. And if you’re feeling adventurous, a sprinkle of lemon zest or a splash of white wine can add an extra layer of flavor to the dish.
Making Cod & Potatoes in Rosemary Cream Sauce Diet-Friendly
To make this recipe more diet-friendly, you can use low-fat or non-dairy milk in place of the heavy cream. For a gluten-free version, simply serve the Cod & Potatoes in Rosemary Cream Sauce over steamed cauliflower rice or zucchini noodles instead of the potatoes. Vegans can substitute the cod with cubed tofu or chickpeas and use a plant-based milk alternative in the sauce.
Frequently Asked Questions
Q: Can I use a different type of fish instead of cod?
A: Absolutely! This recipe works well with other types of white fish, such as halibut, haddock, or tilapia. Just be sure to adjust the cooking time as needed, as different fish may have slightly different cooking requirements.
Q: How many servings does this recipe make?
A: This recipe makes exactly 4 servings, with each serving being 1 cup.
Q: Can I prepare this dish in advance?
A: Yes, this Cod & Potatoes in Rosemary Cream Sauce recipe is perfect for meal prepping. You can make the entire dish in advance and store it in the refrigerator for up to 3 days. To reheat, simply warm the desired portion in a skillet over medium heat until heated through.
Q: What should I do if the sauce is too thin?
A: If the sauce seems a bit too thin after the cod and potatoes have finished cooking, you can let it simmer on the stovetop for a minute or two to allow it to thicken up. Keep a close eye on it and stir occasionally until it reaches your desired consistency.
Cod & Potatoes in Rosemary Cream Sauce
- Total Time: 30
- Yield: 4 servings
Description
Indulge in this delectable Cod & Potatoes in Rosemary Cream Sauce recipe, where flaky white fish and tender potatoes are enveloped in a rich, creamy rosemary-infused sauce. This easy-to-make dish delivers restaurant-quality flavor in just 30 minutes, making it the perfect choice for a comforting and satisfying meal.
Ingredients
– 1 lb cod fillets, cut into 4 pieces
– 1 lb baby potatoes, halved
– 1 cup heavy cream
– 1/4 cup fresh rosemary, chopped
– 3 cloves garlic, minced
– 1 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. 1. Preheat oven to 400°F.
2. 2. In a large oven-safe skillet, heat the olive oil over medium-high heat. Season the cod fillets with salt and pepper, then sear them for 2-3 minutes per side until lightly browned.
3. 3. Add the halved potatoes to the skillet and transfer to the preheated oven. Roast for 15-20 minutes, or until the potatoes are tender.
4. 4. In a small saucepan, combine the heavy cream, chopped rosemary, and minced garlic. Simmer over medium heat, stirring occasionally, for 5-7 minutes until the sauce has thickened slightly.
5. 5. Remove the skillet from the oven and pour the rosemary cream sauce over the cod and potatoes. Gently toss to coat.
6. 6. Serve the Cod & Potatoes in Rosemary Cream Sauce immediately, garnished with additional fresh rosemary if desired.
Notes
– For a thicker sauce, let the cream simmer for a few minutes longer.
– Adjust the amount of rosemary to suit your taste preferences.
– Leftover cod and potatoes can be stored in the refrigerator for up to 3 days and reheated gently before serving.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Oven, Stovetop
- Cuisine: American
Conclusion
This Cod & Potatoes in Rosemary Cream Sauce is a true comfort food classic that’s sure to become a new family favorite. With its tender fish, creamy potatoes, and fragrant rosemary sauce, it’s a complete and satisfying meal that’s ready in just 30 minutes. Give this recipe a try, and I guarantee it will soon be in your regular dinner rotation. Don’t forget to let me know how it turns out in the comments below!
