This dish features tender cod and fluffy potatoes swimming in a creamy rosemary sauce. It’s comforting, warm, and a little fancy without much fuss!
Honestly, the rosemary brings such a lovely flavor that you’ll wonder why you didn’t add it to everything before! Pair it with a good bread, and dinner is served! 🥖
Key Ingredients & Substitutions
Cod Fillets: Cod is mild and flaky, perfect for this recipe. If unavailable, try haddock or tilapia as alternatives. They cook similarly and will absorb the sauce well.
Baby Potatoes: I love using baby potatoes for their tenderness and skin. If you only have larger potatoes, just chop them into smaller, equal pieces for even cooking.
Olive Oil: This adds richness. However, feel free to substitute with butter for a slightly creamier texture or avocado oil for a milder flavor.
Heavy Cream: For a lighter option, use half-and-half or substitute with coconut milk for a dairy-free version, but the flavor will vary a bit!
Fresh Rosemary: If you don’t have fresh, dried rosemary works too. Just remember, dried herbs are more potent, so start with less and adjust to taste.
How Can I Perfectly Cook Cod for This Dish?
Cooking cod perfectly can be tricky, but with these steps, you’ll nail it! First, make sure your skillet is hot; this helps get that golden crisp on the fish.
- Pat the fish dry; moisture can prevent it from browning.
- Cook on medium heat, skin-side down if it has skin, for about 3-4 minutes without moving it. This allows a nice crust to form.
- When flipping, gently lift from the skillet to avoid breaking. Cook the other side for 2-3 minutes until the fish flakes easily with a fork.
Keeping it simple is key—don’t overdo it! Under-cooked is better than overcooked, as it stays tender and juicy.
Easy Cod and Potatoes in Creamy Rosemary Sauce
Ingredients You’ll Need:
- 4 cod fillets (about 150-180g each)
- 600g baby potatoes, halved
- 2 tbsp olive oil, divided
- Salt and black pepper, to taste
- 3 garlic cloves, minced
- 1 tbsp fresh rosemary, chopped (or 1 tsp dried rosemary)
- 1 cup (240ml) heavy cream
- 1/2 cup (120ml) chicken or vegetable broth
- 1 tsp lemon juice
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe will take you about 10-15 minutes to prepare and around 30 minutes to cook. Overall, you’ll be enjoying this delicious cod and potato dish in about 45 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare the Potatoes:
Start by preheating your oven to 200°C (400°F). While it’s warming up, toss the halved baby potatoes with 1 tablespoon of olive oil, salt, and pepper in a bowl. After that, arrange the potatoes cut-side down in a baking dish or an ovenproof skillet. Roast them for about 20-25 minutes until they are golden and tender.
2. Get the Cod Ready:
While the potatoes are roasting, take your cod fillets and pat them dry using paper towels. This helps achieve a nice crisp. Season both sides with a sprinkle of salt and pepper. This will enhance the flavor of the fish as it cooks.
3. Sear the Cod:
In a large skillet over medium heat, pour in the remaining 1 tablespoon of olive oil. Once hot, add the cod fillets to the pan skin-side down (if there’s skin). Cook for about 3-4 minutes until the fillets are golden and crisp. Flip them over carefully and cook for an additional 2-3 minutes until the cod is cooked through but still tender. When done, remove the cod from the skillet and keep it warm on a plate.
4. Make the Creamy Rosemary Sauce:
In the same skillet where you cooked the cod, add the minced garlic and chopped rosemary. Sauté for about 1 minute until fragrant; this step really amps up the flavor! Next, pour in the heavy cream and broth, scraping up any tasty browned bits on the bottom of the pan. Let the sauce simmer gently over medium-low heat.
5. Final Touches:
Add the lemon juice to the sauce, and season it with salt and pepper to taste. Allow the sauce to thicken slightly, which should take about 3-5 minutes. Once it’s creamy, it’s time to combine!
6. Combine and Serve:
Add the roasted potatoes and then gently place the cod fillets back into the skillet with the creamy rosemary sauce. Use a spoon to ladle the sauce over the fish and potatoes to ensure everything is well coated.
7. Garnish and Enjoy:
Finally, sprinkle chopped fresh parsley over the top and an extra dash of rosemary if you like. Now, serve immediately while it’s warm and enjoy your delightful cod dish featuring all its creamy goodness!
Bon appétit! Enjoy this comforting meal with a side of good bread or salad to complete your dinner!
FAQ for Easy Cod and Potatoes in Creamy Rosemary Sauce
Can I Substitute the Cod with Another Fish?
Absolutely! If you can’t find cod, try using haddock, tilapia, or even salmon. Each will provide a slightly different flavor but will still pair wonderfully with the creamy sauce.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in the microwave or on the stovetop, adding a splash of cream or broth to refresh the sauce.
Can I Use Non-Dairy Cream in This Recipe?
Yes! For a dairy-free version, use coconut cream or a plant-based heavy cream alternative. It will change the flavor slightly, but it should still be delicious!
What Side Dishes Pair Well with This Meal?
This dish pairs nicely with a simple green salad or steamed vegetables. Additionally, crusty bread is great for soaking up the creamy sauce!
