Why You’ll Love Cod and Potatoes in Rosemary Cream Sauce Recipe

If you’re looking for a dish that combines the heartiness of potatoes with the delicate, flaky texture of cod, this recipe is for you. The creamy rosemary sauce brings a rich, aromatic touch to the entire dish, making it a standout. Not only does it bring together fresh, simple ingredients, but it’s also relatively easy to prepare, perfect for both busy weeknights and special dinners. The creaminess and the subtle earthy flavor of rosemary balance perfectly with the cod, making each bite a delicious experience.

Ingredients

4 cod fillets
4 medium-sized potatoes, peeled and sliced
1 tablespoon olive oil
1 tablespoon butter
1 medium onion, finely chopped
2 garlic cloves, minced
1 tablespoon fresh rosemary, finely chopped
1 cup heavy cream
1/2 cup chicken broth
Salt and pepper, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and garlic and sauté until softened, about 3-4 minutes.
Add the rosemary and cook for an additional minute to release its fragrance.
Pour in the heavy cream and chicken broth, and bring the mixture to a simmer. Cook for 5-7 minutes until the sauce thickens slightly.
Season with salt and pepper to taste.
In the prepared baking dish, arrange the sliced potatoes in an even layer. Pour half of the rosemary cream sauce over the potatoes.
Place the cod fillets on top of the potatoes and pour the remaining sauce over the cod.
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cod flakes easily with a fork and the potatoes are tender.
Serve hot, garnished with extra rosemary if desired.

Servings and Timing

Servings: 4
Total time: 45-50 minutes (including preparation and baking time)

Variations

Vegetarian Option: Swap out the cod for tofu or another plant-based protein to make the dish vegetarian.
Herb Variations: Experiment with different herbs like thyme or sage for a different flavor profile.
Extra Creaminess: Add a bit of grated Parmesan cheese to the sauce for an extra creamy and cheesy texture.
Spicy Kick: Add red pepper flakes to the rosemary cream sauce for a subtle heat.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 2-3 days.
Reheating: Reheat in the oven at 350°F (175°C) until warmed through, about 10-15 minutes. Alternatively, you can reheat in the microwave in 1-minute intervals, stirring between.

FAQs

1. Can I use frozen cod for this recipe?

Yes, frozen cod works well. Just be sure to thaw it thoroughly before using it in the dish.

2. Can I substitute the heavy cream with something lighter?

Yes, you can substitute heavy cream with half-and-half or whole milk, but the sauce may not be as rich or creamy.

3. Can I use other types of fish in this recipe?

Yes, other white fish like tilapia, haddock, or halibut would work as well as cod.

4. How do I know when the cod is cooked?

The cod is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

5. Can I prepare this dish ahead of time?

Yes, you can prepare the casserole up to the point of baking and store it in the refrigerator for up to 24 hours before baking. Just bake it when you’re ready to eat.

6. Can I make this dish dairy-free?

Yes, substitute the heavy cream with a plant-based alternative like coconut cream or a dairy-free heavy cream. You can also use dairy-free butter.

7. What type of potatoes should I use?

Yukon gold or russet potatoes work best as they hold their shape during baking and absorb the creamy sauce.

8. Can I add vegetables to this dish?

Yes, vegetables like spinach, peas, or carrots can be added for more flavor and color.

9. Can I make this dish spicier?

You can add red pepper flakes, cayenne pepper, or even fresh chili slices to the sauce for a spicy kick.

10. How can I make this dish gluten-free?

This dish is naturally gluten-free, as it does not contain any flour or wheat-based ingredients.

Conclusion

Cod and potatoes in rosemary cream sauce is a flavorful, comforting dish that pairs the delicate taste of cod with the richness of a creamy rosemary sauce. It’s easy to prepare, perfect for a weeknight dinner or a special occasion. Whether you’re enjoying it as is or adding your own variations, this dish will surely be a hit at your table.

Cod and Potatoes in Rosemary Cream Sauce

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This Cod with Potatoes in Rosemary Cream Sauce is a delicious and hearty dish, perfect for seafood lovers. The delicate cod fillets are paired with tender potatoes and simmered in a creamy rosemary-infused sauce, offering a rich and flavorful meal that’s simple yet sophisticated.

Author: Emily
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Main Dish
Method: Skillet
Cuisine: American
Diet: Gluten Free

Instructions

Prepare the potatoes: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the potato slices and sauté until slightly golden and just tender, about 8-10 minutes. Remove from the skillet and set aside.
Cook the cod: In the same skillet, add the remaining tablespoon of olive oil and butter. Season the cod fillets with salt and pepper, then cook in the skillet over medium heat for 3-4 minutes on each side, or until they are opaque and easily flake. Remove from the skillet and set aside.
Prepare the sauce: In the same skillet, add the chopped onion and garlic. Sauté for 2-3 minutes until softened and fragrant. Add the rosemary, followed by the heavy cream and broth. Stir well and bring to a gentle simmer.
Combine: Add the potatoes back to the skillet, gently stirring them into the sauce. Place the cod fillets on top, spoon some sauce over them, and cover. Simmer on low heat for about 5 minutes to allow the flavors to meld together.
Serve: Garnish with fresh parsley and serve hot with your choice of side.

Notes

You can substitute the cod with other white fish like haddock or tilapia.
For a lighter version, replace the heavy cream with half-and-half or coconut milk.
Ensure the potatoes are sliced thinly to cook evenly.