If you’re craving a cozy, comforting dinner that feels fancy but is actually simple to make, the Cod & Potatoes in Rosemary Cream Sauce Recipe is an absolute winner. Tender, flaky cod fillets nestled atop soft, golden potatoes soak up a luscious cream sauce infused with fresh rosemary and garlic, delivering warm herbal notes and just the right amount of indulgent creaminess. This dish is the perfect balance of hearty and elegant, making it a favorite for family dinners and special occasions alike.
Ingredients You’ll Need
The beauty of this Cod & Potatoes in Rosemary Cream Sauce Recipe lies in its straightforward ingredient list. Each one plays a crucial role, from the flaky cod for protein to the rosemary that introduces aromatic depth, and the creamy sauce that pulls it all together into a velvety masterpiece.
- Cod fillets (4 x 6 oz, skinless and boneless): Choose fresh or thawed cod for tender, flaky fish that cooks quickly.
- Potatoes (4 medium, peeled and sliced thinly): Thin slices ensure quick roasting and a soft, buttery texture under the fish.
- Olive oil (2 tablespoons): Adds a subtle fruitiness and helps roast the potatoes to golden perfection.
- Onion (1 medium, finely chopped): Provides a sweet, savory base flavor for the cream sauce.
- Garlic (3 cloves, minced): Infuses a mouthwatering aroma and depth to the sauce.
- Heavy cream (1 cup): Gives the sauce its rich, silky texture.
- Chicken broth (1 cup, or vegetable broth): Balances the cream’s richness with a light savory note.
- Fresh rosemary (1 tablespoon, chopped, or 1 teaspoon dried): Offers a fragrant, piney herbal accent that’s signature to this dish.
- Lemon zest (1/2 teaspoon, optional): Adds a subtle bright finish that lifts the flavors beautifully.
- Salt and pepper (to taste): Essential for seasoning every layer of the dish perfectly.
- Fresh parsley (chopped, for garnish): Adds a fresh, vibrant pop of color and flavor right before serving.
- Butter (1 tablespoon, optional): Optional but highly recommended for an extra touch of richness in the sauce.
How to Make Cod & Potatoes in Rosemary Cream Sauce Recipe
Step 1: Prepare the Potatoes
Start by preheating your oven to 375°F (190°C). Lay your thinly sliced potatoes into a large baking dish, then drizzle them with olive oil and sprinkle with salt and pepper. Give everything a gentle toss to coat the slices evenly. Roast the potatoes for 25 to 30 minutes, stirring halfway through, until they are tender and boast a lovely light golden color. This step ensures the potatoes develop a tender texture that pairs wonderfully with the fish and sauce.
Step 2: Cook the Cod
While the potatoes bake, season your cod fillets with salt, pepper, and a drizzle of olive oil. Heat a skillet over medium-high and sear the fillets for 3 to 4 minutes on each side. The goal is to create a gorgeous golden crust while keeping the insides flaky and moist. Once cooked, remove the fish from the skillet and set it aside, saving the flavorful pan juices to build your sauce.
Step 3: Make the Rosemary Cream Sauce
In the same skillet, add a touch more olive oil if needed, then sauté the finely chopped onion until it softens and turns translucent, about 2 to 3 minutes. Toss in the minced garlic and chopped rosemary, stirring for another minute until their aromas bloom. This forms the fragrant base that will carry your sauce’s signature flavor.
Step 4: Add the Cream and Broth
Pour in the heavy cream and chicken broth, stirring everything together. Let the mixture simmer gently for 3 to 5 minutes allowing the sauce to thicken just enough to coat the back of a spoon. Taste and season with salt and pepper, and if you’re feeling adventurous, a hint of lemon zest adds a refreshing brightness that cuts through the richness beautifully.
Step 5: Combine the Cod and Potatoes
By now, your potatoes should be perfectly roasted and tender. Layer them thoughtfully in the baking dish alongside your seared cod fillets. Pour the heavenly rosemary cream sauce over the top, making sure each piece is generously covered with sauce—this is where the dish comes together in harmony.
Step 6: Finish in the Oven
Pop the entire baking dish back into the oven for 10 to 15 minutes. This final bake melds all the flavors and allows the sauce to bubble up and thicken even further. For an indulgent touch, stir a tablespoon of butter into the sauce before baking, which elevates the creaminess to the next level.
Step 7: Serve
Once out of the oven, sprinkle fresh chopped parsley over the dish for a bright, herbaceous finish. Serve your Cod & Potatoes in Rosemary Cream Sauce Recipe alongside simple steamed veggies or a fresh, crisp salad to balance the richness. This meal is sure to become a beloved classic on your dinner rotation!
How to Serve Cod & Potatoes in Rosemary Cream Sauce Recipe
Garnishes
A generous scattering of fresh parsley not only adds a lovely pop of green but also brightens every bite with its clean, slightly peppery flavor. For extra flair, a light zesting of lemon just before serving can introduce an invigorating zing that enhances the dish’s herbal tones.
Side Dishes
This dish pairs wonderfully with simply steamed green beans, sautéed asparagus, or a mixed greens salad dressed with a tangy vinaigrette. The crisp freshness of these sides contrasts beautifully with the creamy, rich cod and potatoes and brings balance to your plate.
Creative Ways to Present
For a stunning presentation, serve the cod fillets placed atop a neat stack of the roasted potatoes, ladling the rosemary cream sauce carefully around the plate to avoid drowning the fish. Another idea is to use individual oven-safe ramekins for a charming, single-serving version that’s perfect for entertaining.
Make Ahead and Storage
Storing Leftovers
Leftover Cod & Potatoes in Rosemary Cream Sauce Recipe keeps well when stored in an airtight container in the refrigerator for up to 3 days. Make sure to cool the dish completely before sealing to preserve the creamy texture and avoid soggy potatoes.
Freezing
Because of the cream sauce, freezing isn’t highly recommended as it might affect the sauce’s texture when thawed. However, if you choose to freeze, transfer leftovers to a freezer-safe container and consume within 1 month for best quality. Thaw overnight in the fridge before reheating gently.
Reheating
To warm up leftovers, it’s best to reheat gently in the oven at 300°F (150°C) covered with foil to prevent drying out, for about 15-20 minutes, or until heated through. Avoid microwave reheating if possible, as it can make the fish rubbery and the sauce separate.
FAQs
Can I use a different fish instead of cod?
Absolutely! Mild white fish like haddock, tilapia, or pollock work well in this recipe. Just adjust cooking times based on the thickness and moisture content of the fish you choose.
Is there a dairy-free alternative for the heavy cream?
Yes, you can substitute with full-fat coconut milk or a creamy non-dairy alternative like cashew cream. Keep in mind this will slightly alter the flavor profile but still provide a luscious texture.
Can I make this dish vegetarian or vegan?
While the dish centers on fish, you can swap the cod for hearty vegetables like cauliflower steaks or thick slices of eggplant and use vegetable broth plus plant-based cream to keep it vegan-friendly.
How do I know when the cod is fully cooked?
Cod is done when it flakes easily with a fork and is opaque all the way through. Cooking times can vary, but usually 3 to 4 minutes per side is perfect for 6 oz fillets.
Can I prepare parts of this recipe in advance?
You can roast the potatoes a day ahead and keep them refrigerated. Also, the rosemary cream sauce can be made ahead and gently reheated when you’re ready to assemble, making dinner time a breeze.
Final Thoughts
This Cod & Potatoes in Rosemary Cream Sauce Recipe truly feels like a warm hug on a plate. It brings together simple ingredients in a way that feels special and satisfying, perfect for anyone wanting to impress without spending hours in the kitchen. Give it a try, and trust me, it will become one of those treasured dishes you find yourself returning to time and time again.
Print
Cod & Potatoes in Rosemary Cream Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: European
Description
A comforting and elegant dish featuring tender cod fillets baked with thinly sliced potatoes in a luscious rosemary-infused cream sauce. This recipe combines seared fish and oven-roasted potatoes topped with a rich sauce made from heavy cream, chicken broth, garlic, and fresh rosemary for a flavorful, satisfying meal perfect for family dinners.
Ingredients
Fish and Potatoes
- 4 cod fillets (6 oz each), skinless and boneless
- 4 medium potatoes, peeled and sliced thinly
- 2 tablespoons olive oil
- Salt and pepper to taste
Sauce
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth (or vegetable broth for a lighter option)
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- 1/2 teaspoon lemon zest (optional)
- 1 tablespoon butter (optional, for extra richness)
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Potatoes: Preheat your oven to 375°F (190°C). Place the thinly sliced potatoes in a large baking dish. Drizzle with olive oil and season with salt and pepper. Toss well to coat all slices evenly. Bake the potatoes for 25-30 minutes, stirring halfway through to ensure even cooking, until they are tender and lightly golden.
- Cook the Cod: While the potatoes are baking, season the cod fillets with salt, pepper, and a little olive oil. Heat a large skillet over medium-high heat and sear the cod for 3-4 minutes on each side until the fillets are golden brown and cooked through. Remove from the skillet and set aside.
- Make the Rosemary Cream Sauce: Using the same skillet, add a small amount of olive oil if necessary. Sauté the finely chopped onion for 2-3 minutes until softened. Add the minced garlic and chopped rosemary, cooking for an additional minute until aromatic.
- Add the Cream and Broth: Pour in the heavy cream and chicken broth, stirring to combine. Allow the sauce to simmer gently for 3-5 minutes until it thickens slightly. Season with salt, pepper, and optionally, lemon zest to brighten the flavor.
- Combine the Cod and Potatoes: Once the potatoes are done, layer them back into the baking dish with the seared cod fillets placed on top. Pour the rosemary cream sauce over the cod and potatoes, ensuring everything is well coated. For extra richness, stir in a tablespoon of butter just before pouring the sauce.
- Finish in the Oven: Bake the assembled dish for an additional 10-15 minutes at 375°F (190°C) until the sauce is bubbly and the cod and potatoes are heated through.
- Serve: Garnish with freshly chopped parsley. Serve warm with a side of steamed vegetables or a fresh green salad for a complete meal.
Notes
- For a lighter version, substitute chicken broth with vegetable broth and use half-and-half instead of heavy cream.
- Ensure potatoes are sliced thinly to cook evenly during baking.
- Fresh rosemary gives the best flavor, but dried can be used if fresh is unavailable.
- Adding lemon zest brightens the creamy sauce and balances richness.
- Allow the cod to rest briefly after searing to keep it moist before assembling the dish.
- This recipe can be made gluten-free by checking that the broth used contains no gluten additives.
