Cod and Potatoes in Rosemary Cream Sauce
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.
- 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
Ingredients
- 4 cod fillets (about 6 oz each)
- 4 medium potatoes (peeled and sliced thinly)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 cup heavy cream
- 1 cup chicken or vegetable broth
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- Salt and pepper to taste
- Fresh parsley (for garnish)
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.
