Description
Cod & Potatoes in Rosemary Cream Sauce is a delightful seafood dish that marries the flaky tenderness of cod with creamy potatoes, all enveloped in a fragrant rosemary cream sauce. This recipe is designed for simplicity and elegance, making it perfect for both weeknight dinners and special occasions. With a balance of flavors from garlic, lemon, and fresh herbs, every bite offers a satisfying blend of comfort and gourmet dining. Quick to prepare yet incredibly impressive, this dish will surely become a household favorite.
Ingredients
Scale
- 4 skinless, boneless cod fillets (150–180g each)
- 500g baby potatoes or Yukon Gold potatoes
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 tablespoon lemon juice
- 3 garlic cloves, minced
- 1 small shallot or onion, chopped
- 1 teaspoon fresh rosemary (or ½ tsp dried)
- 1 ½ cups heavy cream
- ½ cup chicken or vegetable broth
Instructions
- Wash and halve or quarter the potatoes. Boil in salted water for 8–10 minutes until fork-tender; drain and set aside.
- Season cod fillets with salt, pepper, lemon juice, and zest; let marinate briefly.
- Heat olive oil and butter in a skillet over medium-high heat; sear cod for about 3–4 minutes on each side until golden. Remove and keep warm.
- In the same skillet, sauté garlic and shallots until translucent. Add rosemary, then pour in broth and simmer.
- Stir in heavy cream; simmer for 6–8 minutes until thickened. Toss boiled potatoes into the sauce for an additional few minutes.
- Return cod to the skillet, spooning sauce over it; simmer gently for another 2–3 minutes before serving.
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 670
- Sugar: 4g
- Sodium: 560mg
- Fat: 42g
- Saturated Fat: 23g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 120mg