Cod & Potatoes in Rosemary Cream Sauce

Cod & Potatoes in Rosemary Cream Sauce is a delightful dish that brings together the flaky goodness of cod and the comforting warmth of potatoes, all enveloped in a rich, aromatic rosemary cream sauce. This recipe is perfect for family dinners, special occasions, or even a cozy night in. The combination of fresh ingredients and creamy flavors makes it a unique offering that will impress your guests and satisfy your taste buds.

Why You’ll Love This Recipe

• Quick and Easy: This dish comes together in just under an hour, making it ideal for busy weeknights.
• Rich Flavors: The rosemary cream sauce elevates the simple ingredients, creating a gourmet experience at home.
• Versatile Serving Options: Whether you choose to plate it individually or serve it family-style, this recipe adapts to any occasion.
• Nutrient-Packed: With lean cod and wholesome potatoes, this meal is both satisfying and nutritious.
• Customizable Ingredients: Feel free to adjust the herbs or add vegetables to suit your taste.

Tools and Preparation

Before you start cooking Cod & Potatoes in Rosemary Cream Sauce, gather your tools to ensure a smooth process. Having the necessary equipment on hand can greatly enhance your cooking experience.

Essential Tools and Equipment

• Large skillet
• Pot for boiling potatoes
• Cutting board
• Knife
• Measuring spoons
• Mixing spoon

Importance of Each Tool

• Large skillet: Ideal for searing the cod and simmering the cream sauce all in one pan.
• Pot for boiling potatoes: Ensures even cooking for tender potatoes that complement the dish perfectly.

Ingredients

For the Cod & Potatoes

• 4 cod fillets (150–180g each), skinless and boneless
• 500g baby potatoes or Yukon Gold potatoes, halved or quartered
• 2 tablespoons olive oil
• 1 tablespoon butter
• Salt and pepper to taste
• 1 tablespoon lemon juice
• Zest of 1 lemon

For the Sauce

• 1 tablespoon olive oil
• 3 garlic cloves, finely minced
• 1 small shallot or onion, finely chopped
• 1 teaspoon fresh rosemary, finely chopped (or ½ tsp dried rosemary)
• 1 ½ cups heavy cream
• ½ cup halal-certified chicken or vegetable broth
• ½ teaspoon Dijon mustard (optional)
• Salt and black pepper to taste

For Garnish

• Fresh parsley or chives for garnish (optional)

How to Make Cod & Potatoes in Rosemary Cream Sauce

Step 1: Prepare the Potatoes

• Wash the potatoes thoroughly and cut them into halves or quarters.
• Place them in a pot of salted boiling water and cook for 8–10 minutes until fork-tender.
• Drain and set aside.

Step 2: Season the Cod Fillets

• Pat the cod fillets dry with paper towels.
• Season each fillet with salt, pepper, lemon juice, and lemon zest.
• Let the fillets marinate briefly while preparing the pan.

Step 3: Sear the Cod

• Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
• Place the cod fillets in the pan and sear for 3–4 minutes per side until lightly golden and cooked through.
• Remove the fillets from the pan and set aside on a warm plate.

Step 4: Make the Cream Sauce

• In the same skillet, reduce heat to medium.
• Add olive oil, garlic, and shallots. Cook for 2–3 minutes until fragrant and translucent.
• Stir in chopped rosemary and sauté for another minute.

Step 5: Combine Ingredients

• Pour in the halal-certified broth and bring to a gentle simmer.
• Stir in heavy cream and Dijon mustard if using.
• Simmer for 6–8 minutes, stirring occasionally until sauce thickens slightly.

Step 6: Toss Potatoes with Sauce

• Return boiled potatoes to skillet; toss gently in cream sauce.
• Allow potatoes to absorb some sauce; cook for an additional 3–4 minutes.

Step 7: Final Touches

• Carefully place seared cod fillets back into skillet; spoon some sauce over each piece.
• Let everything simmer together for another 2–3 minutes on low heat.

Step 8: Serve

• Garnish with freshly chopped parsley or chives if desired.
• Serve hot, either plated individually or family-style with crusty bread or a side salad.

How to Serve Cod & Potatoes in Rosemary Cream Sauce

Serving Cod & Potatoes in Rosemary Cream Sauce is a delightful experience that combines rich flavors and comforting textures. This dish can be presented in various ways to enhance your dining experience.

Individual Plates

• Serve each cod fillet on a plate with a generous helping of the creamy sauce and potatoes for an elegant presentation.

Family Style

• Place the cod and potatoes in a large serving dish, allowing guests to help themselves. This creates a warm, communal atmosphere at the table.

With Crusty Bread

• Pair your dish with slices of crusty bread. It’s perfect for soaking up the delicious rosemary cream sauce.

Fresh Herbs Garnish

• Sprinkle freshly chopped parsley or chives on top just before serving for added color and flavor.

Side Salad

• A light side salad can complement the richness of the dish. Consider a simple mixed greens salad with lemon vinaigrette.

Wine Pairing

• A crisp white wine, such as Sauvignon Blanc or Chardonnay, pairs beautifully with this meal, enhancing its flavors.

How to Perfect Cod & Potatoes in Rosemary Cream Sauce

To ensure your Cod & Potatoes in Rosemary Cream Sauce turns out perfectly every time, consider these helpful tips:

• Choose Fresh Cod: Always opt for fresh cod fillets for the best flavor and texture. Frozen can be used if necessary but may lack some freshness.
• Adjust Cooking Time: Keep an eye on your cod while cooking to prevent overcooking. It should be flaky yet moist when done.
• Use Quality Ingredients: Invest in high-quality olive oil and heavy cream; they significantly affect the sauce’s richness and taste.
• Don’t Rush the Sauce: Allow the sauce to simmer gently until it thickens; this enhances its flavor profile.
• Experiment with Herbs: Feel free to add other herbs like thyme or dill for variation if you want to mix up the rosemary flavor.
• Taste as You Go: Adjust seasoning throughout the process. Tasting helps you find that perfect balance of salt, pepper, and lemon juice.

Best Side Dishes for Cod & Potatoes in Rosemary Cream Sauce

Pairing side dishes with your Cod & Potatoes in Rosemary Cream Sauce can elevate your meal. Here are some excellent options:

1. Steamed Asparagus: Tender asparagus adds a nice crunch and bright color to your plate.
2. Garlic Bread: Warm garlic bread is perfect for mopping up any remaining cream sauce.
3. Roasted Brussels Sprouts: Crispy Brussels sprouts bring a nutty flavor that complements the dish well.
4. Lemon Rice Pilaf: Lightly seasoned rice pilaf with lemon zest provides a refreshing base alongside the creamy sauce.
5. Sautéed Spinach: Quick sautéed spinach adds vibrant green and nutrient-rich elements that balance out this rich dish.
6. Quinoa Salad: A light quinoa salad with cucumbers and tomatoes offers a refreshing contrast to the heaviness of the cream sauce.
7. Coleslaw: A tangy coleslaw brings crunch and acidity, which brightens up each bite of cod.
8. Grilled Vegetables: Charred seasonal vegetables add depth and smokiness that pairs wonderfully with this dish.

Common Mistakes to Avoid

When making Cod & Potatoes in Rosemary Cream Sauce, avoiding common mistakes can enhance your dish’s flavor and texture.

• Skipping the marination step: Marinating the cod with lemon juice and zest adds flavor. Don’t rush this step; let it sit while you prepare the pan.
• Overcooking the cod: Cod cooks quickly, so watch it carefully. Remove it from the pan as soon as it’s golden and flakey to avoid dryness.
• Not seasoning adequately: Underseasoning can lead to bland flavors. Taste and adjust salt and pepper throughout cooking for a more balanced dish.
• Ignoring sauce thickness: If your cream sauce isn’t thickening, simmer it longer. Patience will yield a rich, creamy consistency that coats the potatoes beautifully.
• Using cold ingredients: Cold cream or broth can shock the sauce. Warm them slightly before adding to ensure a smooth blend.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container.
• Keep in the refrigerator for up to 3 days.

Freezing Cod & Potatoes in Rosemary Cream Sauce

• Freeze in an airtight container or freezer-safe bag.
• Best consumed within 2 months for optimal flavor.

Reheating Cod & Potatoes in Rosemary Cream Sauce

• Oven: Preheat to 350°F (175°C) and heat covered for about 15-20 minutes until warmed through.
• Microwave: Use medium power for 2-3 minutes, stirring halfway through to heat evenly.
• Stovetop: Gently reheat in a skillet over low heat, adding a splash of broth if needed to loosen the sauce.

Frequently Asked Questions

Can I use other types of fish for Cod & Potatoes in Rosemary Cream Sauce?

You can substitute cod with other white fish like haddock or tilapia. Just ensure they are similar in thickness for even cooking.

What can I serve with Cod & Potatoes in Rosemary Cream Sauce?

This dish pairs well with a fresh side salad or steamed vegetables. Crusty bread is great for soaking up the delicious cream sauce!

How do I know when the cod is cooked properly?

The cod should be opaque and flake easily with a fork when done. Cooked cod typically takes about 3–4 minutes per side.

Can I make this recipe dairy-free?

Yes! Substitute heavy cream with coconut milk or a non-dairy cream alternative, adjusting seasoning as needed.

Final Thoughts

Cod & Potatoes in Rosemary Cream Sauce is a delightful recipe that combines tender cod and creamy potatoes, creating a comforting meal perfect for any occasion. Feel free to customize by adding seasonal vegetables or adjusting herbs to suit your taste. This dish truly shines as both a weeknight dinner and an impressive option for entertaining!

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Cod & Potatoes in Rosemary Cream Sauce

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• Author: Jennifer
• Total Time: 45 minutes
• Yield: Serves 4

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Description

Cod & Potatoes in Rosemary Cream Sauce is a comforting and flavorful dish that beautifully combines flaky cod fillets with tender potatoes, all enveloped in a luscious rosemary cream sauce. Perfect for family dinners or special occasions, this recipe is not only quick to prepare but also offers a gourmet experience right at home. With fresh ingredients and customizable options, it’s sure to impress your guests and satisfy your taste buds.

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Ingredients

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• 4 skinless, boneless cod fillets (150–180g each)
• 500g baby potatoes or Yukon Gold potatoes
• 2 tablespoons olive oil
• 1 tablespoon butter
• Salt and pepper to taste
• 1 tablespoon lemon juice
• 1 teaspoon fresh rosemary (or ½ tsp dried rosemary)
• 1½ cups heavy cream
• ½ cup halal-certified chicken or vegetable broth

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Instructions

1. Boil halved or quartered potatoes in salted water for 8–10 minutes until fork-tender; drain.
2. Season cod fillets with salt, pepper, lemon juice, and zest; let marinate briefly.
3. Heat olive oil and butter in a large skillet over medium-high heat; sear cod for 3–4 minutes per side until golden.
4. Remove cod and make the sauce by sautéing garlic and shallots, then adding broth, cream, rosemary, and simmer until thickened.
5. Toss boiled potatoes in the sauce before returning the cod to the skillet to warm through.
6. Serve garnished with fresh herbs.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Skillet
• Cuisine: American

Nutrition

• Serving Size: 1 fillet (200g)
• Calories: 590
• Sugar: 3g
• Sodium: 680mg
• Fat: 37g
• Saturated Fat: 20g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 36g
• Cholesterol: 110mg