Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Rosemary Cream Sauce Cod & Potatoes – A Comforting Dinner Delight

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: James Carter
  • Total Time: 60-70 minutes
  • Yield: 4 servings 1x

Description

A comforting and elegant one-pan dinner featuring flaky cod, tender potatoes, and a fragrant rosemary cream sauce. Easy to make and delightful to eat.

Ingredients

Scale
  • 1.5 pounds Yukon Gold or red potatoes, scrubbed and cut into 1-inch cubes
  • 3 tablespoons olive oil, divided
  • Salt and freshly ground black pepper to taste
  • 1.5 pounds cod fillets, skin removed, cut into 2-3 pieces each (about 6 oz per piece)
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh rosemary, plus extra sprigs for garnish
  • 1.5 cups heavy cream
  • 1/2 cup dry white wine (optional, but recommended for depth)
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions

  1. 1. Preheat your oven to 400°F (200°C).
  2. 2. In a large oven-safe skillet or baking dish, toss the cubed potatoes with 2 tablespoons of olive oil, salt, and pepper. Spread them in a single layer.
  3. 3. Roast the potatoes for 20-25 minutes, or until they are tender and starting to crisp around the edges.
  4. 4. While the potatoes are roasting, pat the cod fillets dry with paper towels. Season them generously with salt and pepper.
  5. 5. In a small bowl, combine the minced garlic and chopped fresh rosemary.
  6. 6. Once the potatoes are nearly done, remove the skillet from the oven. Gently nestle the cod fillets among the potatoes in the skillet.
  7. 7. Heat the remaining 1 tablespoon of olive oil in a small saucepan over medium heat. Add the garlic and rosemary mixture and sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
  8. 8. Pour in the white wine (if using) and let it simmer for 1-2 minutes to reduce slightly.
  9. 9. Pour the heavy cream into the saucepan and bring it to a gentle simmer. Cook, stirring occasionally, for about 3-5 minutes, until the sauce begins to thicken slightly.
  10. 10. Stir in the grated Parmesan cheese and lemon juice. Season the sauce with salt and pepper to taste.
  11. 11. Carefully spoon the hot cream sauce over the cod fillets in the skillet, ensuring they are mostly submerged.
  12. 12. Return the skillet to the oven and bake for another 10-15 minutes, or until the cod is opaque and flakes easily with a fork, and the sauce is bubbling. The exact cooking time for the cod will depend on the thickness of the fillets.
  13. 13. Garnish with fresh parsley and extra rosemary sprigs before serving.

Notes

Store any leftover Rosemary Cream Sauce Cod & Potatoes in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the dish in a saucepan over low heat, stirring frequently, or cover with foil and reheat in a 300°F (150°C) oven until heated through. Avoid microwaving, as it can make the fish dry and the sauce watery.

  • Prep Time: 20 minutes
  • Cook Time: 40-50 minutes
  • Category: Main Course
  • Method: Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 500
  • Sugar: 4g
  • Sodium: 400mg
  • Fat: 30g
  • Carbohydrates: 25g
  • Fiber: 3g
  • Protein: 35g

From my kitchen to yours. Wishing you a delicious moment :-)

Find it online: https://www.flavorsbybetty.com/rosemary-cream-sauce-cod-potatoes-a-comforting-dinner-delight/