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
Scale
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.
