Cod and Potatoes with Rosemary Cream Sauce Recipe
This savory Cod and Potatoes with Rosemary Cream Sauce recipe features tender seared cod fillets paired with golden roasted baby Yukon Gold potatoes, all enveloped in a fragrant rosemary-infused cream sauce. Perfectly balanced flavors and textures make it an elegant yet simple meal ideal for weeknight dinners or entertaining.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Fish
- 4 cod fillets (about 5 oz each)
Potatoes
- 1.5 pounds baby Yukon Gold potatoes, halved
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
Sauce
- 2 tablespoons butter, divided
- 3 garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 cup heavy cream
- Salt and pepper, to taste
Garnish
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the potatoes evenly.
- Roast Potatoes: Toss the halved baby Yukon Gold potatoes with olive oil, salt, and black pepper. Spread them out evenly on a baking sheet and roast in the oven for 25–30 minutes until they turn golden brown and are fork-tender.
- Season Cod: While the potatoes roast, pat the cod fillets dry with paper towels. Season both sides generously with salt and pepper to enhance the natural flavors.
- Sear Cod: Heat 1 tablespoon of butter and a little olive oil in a large skillet over medium-high heat. Carefully place cod fillets in the pan and sear them for 3–4 minutes per side until each side develops a golden crust and the fish is cooked through. Remove the fillets and set aside.
- Sauté Garlic: Reduce the heat of the skillet to medium. Add the remaining tablespoon of butter. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant but not browned.
- Add Rosemary: Stir in the chopped fresh rosemary and cook for another 30 seconds to release the herb’s aroma.
- Make Cream Sauce: Pour in the heavy cream and bring to a gentle simmer. Allow it to cook for 3–4 minutes until the sauce thickens slightly. Taste and adjust seasoning with additional salt and pepper if needed.
- Combine and Simmer: Return the seared cod fillets to the skillet, nestling them gently into the creamy sauce. Arrange the roasted potatoes around the fillets. Let everything simmer together for 2 more minutes to meld the flavors.
- Garnish and Serve: Sprinkle fresh chopped parsley over the dish for a burst of color and freshness. Serve the cod and potatoes hot and enjoy your elegant meal.
Notes
- Ensure not to overcook the cod to keep it tender and flaky.
- Baby Yukon Gold potatoes can be substituted with fingerling potatoes for a similar texture and flavor.
- Fresh rosemary is recommended for the best aromatic flavor, but dried rosemary can be used in a pinch (use about 1 teaspoon).
- The cream sauce can be adjusted by using half-and-half or whole milk for a lighter version, though it will be less rich.
- If parsley is unavailable, fresh thyme or chives make good garnishes.
Keywords: Cod recipe, roasted potatoes, rosemary cream sauce, seared fish, easy dinner, weeknight meal
