Description
This delicious Cod & Potatoes in Rosemary Cream Sauce features tender cod fillets and baby potatoes simmered in a fragrant rosemary-infused creamy sauce. A comforting European-style main course perfect for an easy seafood dinner that combines rich flavors with simple preparation.
Ingredients
Scale
Seafood and Vegetables
- 1½ lb cod fillets (cut into large chunks)
- 1 lb baby potatoes (halved)
Sauce and Seasoning
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cloves garlic (minced)
- 1 teaspoon fresh rosemary (finely chopped)
- 1 cup heavy cream
- ½ cup low-sodium chicken broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Cook the potatoes: Bring a large pot of salted water to a boil. Add the halved baby potatoes and cook for 10–12 minutes until just fork-tender. Drain and set aside.
- Prepare the sauce base: In a large skillet over medium heat, heat olive oil and butter until melted. Add minced garlic and finely chopped rosemary and sauté for 1 minute until fragrant.
- Simmer the cream sauce: Stir in the low-sodium chicken broth and heavy cream, bringing the mixture to a gentle simmer.
- Add potatoes: Add the cooked potatoes to the skillet and cook for 3–4 minutes, allowing them to soak up the creamy, flavorful sauce.
- Cook the cod: Nestle the cod chunks into the sauce, season with salt and black pepper. Cover the skillet and simmer gently for 7–10 minutes, or until the cod is opaque and flakes easily with a fork.
- Finish and garnish: Stir in the lemon juice for brightness and sprinkle chopped fresh parsley on top before serving.
Notes
- For a lighter version, substitute half-and-half for the heavy cream.
- Yukon gold potatoes can be used if baby potatoes are unavailable.
- Serve with crusty bread or a light green salad to make it a complete meal.
