Cod & Potatoes in Rosemary Cream Sauce
Discover how to make Cod & Potatoes in Rosemary Cream Sauce. A delicious recipe with detailed instructions.
20
Prep Time
35
Cook Time
55
Total Time
4
Servings
⏱ Cooking Timer
Minutes : Seconds
Why You'll Love This Recipe
Discover how to make Cod & Potatoes in Rosemary Cream Sauce. A delicious recipe with detailed instructions.
Ingredients
Instructions
Step 1
1. Preheat your oven to 200°C (400°F). Place the halved or quartered potatoes on a baking sheet, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Toss to coat evenly and roast for 25–30 minutes until golden and tender, flipping halfway through.
Step 2
2. While the potatoes roast, pat the cod fillets dry with paper towels and season both sides with salt and pepper. In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat. Once hot, add the cod fillets and cook for 3–4 minutes per side until golden and cooked through. Remove from the skillet and set aside.
Step 3
3. In the same skillet, reduce the heat to medium. Add 1 tablespoon olive oil, minced garlic, and chopped shallot. Sauté for 2–3 minutes until fragrant and softened, being careful not to burn the garlic.
Step 4
4. Stir in the chopped rosemary and cook for another 30 seconds until aromatic. Pour in the heavy cream and broth, then add the Dijon mustard (if using). Bring the mixture to a gentle simmer and cook for 5–7 minutes, stirring occasionally, until the sauce thickens slightly.
Step 5
5. Season the sauce with salt and black pepper to taste. Return the cooked cod fillets to the skillet, spooning some sauce over them. Add the roasted potatoes to the skillet or arrange them on a serving platter with the cod on top.
Step 6
6. Drizzle the dish with lemon juice and sprinkle with lemon zest. Garnish with fresh parsley or chives if desired. Serve immediately while hot.
You Must Know
- ✓For extra flavor, marinate the cod fillets in a mixture of olive oil, lemon juice, and minced garlic for 15–20 minutes before cooking.
- ✓Use a fish spatula to gently flip the cod fillets to prevent them from breaking apart.
Chef's Notes
For extra flavor, marinate the cod fillets in a mixture of olive oil, lemon juice, and minced garlic for 15–20 minutes before cooking.
Use a fish spatula to gently flip the cod fillets to prevent them from breaking apart.
Serving Suggestions
Serve this dish with a side of steamed asparagus, green beans, or a crisp green salad to balance the richness of the cream sauce. A crusty baguette is perfect for soaking up every bit of the rosemary cream.
Nutritional Info (Per Serving)
580
Calories
38g
Protein
28g
Carbs
36g
Fat
Tags
Lily
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More Dinner Recipes
Cod & Potatoes in Rosemary Cream Sauce
Discover how to make Cod & Potatoes in Rosemary Cream Sauce. A delicious recipe with detailed instructions.
Ingredients (16)
Instructions
- Preheat your oven to 200°C (400°F). Place the halved or quartered potatoes on a baking sheet, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Toss to coat evenly and roast for 25–30 minutes until golden and tender, flipping halfway through.
- While the potatoes roast, pat the cod fillets dry with paper towels and season both sides with salt and pepper. In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat. Once hot, add the cod fillets and cook for 3–4 minutes per side until golden and cooked through. Remove from the skillet and set aside.
- In the same skillet, reduce the heat to medium. Add 1 tablespoon olive oil, minced garlic, and chopped shallot. Sauté for 2–3 minutes until fragrant and softened, being careful not to burn the garlic.
- Stir in the chopped rosemary and cook for another 30 seconds until aromatic. Pour in the heavy cream and broth, then add the Dijon mustard (if using). Bring the mixture to a gentle simmer and cook for 5–7 minutes, stirring occasionally, until the sauce thickens slightly.
- Season the sauce with salt and black pepper to taste. Return the cooked cod fillets to the skillet, spooning some sauce over them. Add the roasted potatoes to the skillet or arrange them on a serving platter with the cod on top.
- Drizzle the dish with lemon juice and sprinkle with lemon zest. Garnish with fresh parsley or chives if desired. Serve immediately while hot.
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