Description
This Cod & Potatoes in Rosemary Cream Sauce recipe features tender cod fillets and halved baby potatoes simmered in a luscious rosemary-infused cream sauce. It’s a comforting, flavorful main course that is easy to prepare, perfect for a wholesome family dinner. The dish is enhanced with garlic, fresh rosemary, and a hint of lemon, making it a delightful European-inspired seafood meal that pairs well with crusty bread or a light green salad.
Ingredients
Scale
Seafood and Vegetables
- 1½ lb cod fillets, cut into large chunks
- 1 lb baby potatoes, halved
Cooking Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 teaspoon fresh rosemary, finely chopped
Sauce Ingredients
- 1 cup heavy cream
- ½ cup low-sodium chicken broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon lemon juice
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the Potatoes: Bring a large pot of salted water to a boil. Add the halved baby potatoes and cook for 10–12 minutes until just fork-tender. Drain and set aside.
- Sauté Aromatics: In a large skillet over medium heat, heat olive oil and butter until melted. Add the minced garlic and chopped rosemary, sautéing for 1 minute until fragrant.
- Prepare the Cream Sauce: Stir in the low-sodium chicken broth and heavy cream, bringing the mixture to a gentle simmer.
- Combine Potatoes and Sauce: Add the cooked potatoes to the skillet and cook for 3–4 minutes, allowing them to absorb the flavors of the sauce.
- Add the Cod: Nestle the cod chunks into the cream sauce. Season with salt and black pepper.
- Simmer the Dish: Cover the skillet and simmer gently for 7–10 minutes, or until the cod is opaque and flakes easily with a fork.
- Finish and Garnish: Remove from heat, stir in lemon juice, and sprinkle with chopped fresh parsley before serving.
Notes
- For a lighter version, substitute half-and-half for the heavy cream.
- Yukon gold potatoes can be used if baby potatoes aren’t available.
- Serve this dish with crusty bread or a light green salad to complete the meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: European
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 390
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 90 mg
