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Cod Potatoes Rosemary Cream Sauce: A Deliciously Simple Recipe for Seafood Lovers

Savor the flavors of tender cod fillets and crispy baby potatoes in a rich rosemary cream sauce. This comforting yet elegant dish is perfect for a cozy dinner, combining aromatic herbs and creamy goodness for a delightful meal.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 4 cod fillets (about 6 ounces each)
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1 pound baby potatoes, halved
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
  • 1 tablespoon lemon juice
  • 1/2 cup grated Parmesan cheese
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large pot, bring salted water to a boil. Add the halved baby potatoes and cook for about 10-12 minutes, or until fork-tender but not mushy. Drain and set aside.
  3. Optionally, toss the cooked potatoes with a little olive oil, salt, and pepper for added flavor.
  4. Pat the cod fillets dry with paper towels and season both sides with salt and pepper.
  5. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the cod fillets and cook for 3-4 minutes on each side until golden brown and flaky. Remove from skillet and set aside.
  6. In the same skillet, reduce heat to medium and add 2 tablespoons of unsalted butter. Let it melt.
  7. Add minced garlic and sauté for about 30 seconds until fragrant.
  8. Pour in 1 cup of heavy cream, stirring to combine. Allow to simmer gently.
  9. Stir in chopped rosemary and let simmer for 3-4 minutes.
  10. Add lemon juice and grated Parmesan cheese, stirring until the cheese melts and the sauce is smooth. Adjust consistency with broth if needed.
  11. Add the cooked baby potatoes to the skillet, tossing to coat in the sauce.
  12. Nestle the cod fillets back into the skillet and spoon sauce over the fish.
  13. Let everything simmer together for an additional 2-3 minutes to heat through.
  14. Plate the cod and potatoes together, drizzling extra sauce over the top.
  15. Garnish with chopped fresh parsley before serving.
  16. Enjoy your delicious cod with potatoes in rosemary cream sauce, paired with steamed vegetables or a simple green salad.

Notes

  • For added heat, consider incorporating a pinch of red pepper flakes into the cream sauce.
  • For a lighter version, substitute half-and-half for the heavy cream, though the sauce will be less rich.
  • Feel free to experiment with other herbs like thyme or dill if rosemary isn’t your favorite.
  • This dish can also be made with other types of fish, such as haddock or tilapia.
  • Author: Aria
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes