This creamy rosemary cod with potatoes is like a warm hug on a plate! Tender cod in a dreamy sauce, all cozying up to fluffy potatoes makes for a great meal.
I love how the rosemary adds a fresh twist that makes my kitchen smell amazing. Plus, it’s easy enough for a weeknight dinner but fancy enough for friends too! 🌿
Key Ingredients & Substitutions
Cod fillets: Cod is mild and flaky, perfect for soaking up flavors. If you can’t find cod, try haddock or tilapia as delicious alternatives, though they might differ slightly in texture.
Baby potatoes: I like using yellow potatoes for their buttery texture, but red potatoes also work well. As a substitute, you can use regular potatoes; just cut them into similar-sized pieces for even cooking.
Fresh rosemary: Fresh rosemary is fantastic for its vibrant flavor. If it’s not available, use dried rosemary, but reduce the amount to one teaspoon since dried herbs are more concentrated.
Heavy cream: For a lighter version, substitute half and half or coconut cream for a dairy-free option. It might change the flavor slightly, but it’s still tasty!
Butter: I use unsalted butter, but feel free to use olive oil instead for a healthier twist. It adds great flavor too!
How Do I Get the Cod Perfectly Cooked?
Cooking cod just right is key to this dish. Overcooking can make it dry, and no one wants that! Here’s how to ensure your cod stays flaky and tender:
- Always start with room temperature fillets. Let them sit out for about 15 minutes before cooking; this helps them cook evenly.
- Season them well before cooking to enhance the flavor. A little salt and pepper go a long way!
- Cook the cod in a simmering sauce rather than boiling it. This method keeps it moist and allows flavors to infuse.
- Check for doneness regularly; cod is ready when it’s opaque and flakes easily with a fork—about 7-10 minutes should do.
Enjoy the cooking process, and don’t hesitate to taste as you go! That’s the best way to make the dish your own.
How to Make Creamy Rosemary Cod and Potatoes
Ingredients You’ll Need:
For the Cod and Sauce:
- 4 cod fillets (about 6 oz each)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup heavy cream
- ½ cup chicken or vegetable broth
- 2 tablespoons butter
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- Fresh parsley, chopped (for garnish)
For the Potatoes:
- 1 ½ pounds baby potatoes (yellow or red), halved or quartered
How Much Time Will You Need?
This delicious meal takes about 15 minutes of prep time and roughly 40 minutes of cooking time. You’ll spend around 25-30 minutes roasting the potatoes while you prepare and cook the cod in a creamy rosemary sauce. Altogether, you’ll have a comforting dinner on the table in about 55 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 400°F (200°C). This will get it nice and hot for roasting those potatoes.
2. Roast the Potatoes:
In a large bowl, toss the halved or quartered baby potatoes with 1 tablespoon of olive oil, half the chopped rosemary, salt, and pepper. Spread them evenly on a baking sheet and pop them in the oven for about 25-30 minutes, or until they’re golden and tender.
3. Sauté the Aromatics:
While the potatoes are roasting, grab a large skillet and heat the remaining olive oil and the butter over medium heat. Add the finely chopped onion and garlic. Sauté for about 3-4 minutes until the onion is soft and the garlic is fragrant. Your kitchen will start to smell wonderful!
4. Create the Sauce:
Pour in the chicken or vegetable broth to the skillet, and bring it to a gentle simmer. Make sure to scrape up any tasty browned bits from the bottom of the pan. Then, stir in the heavy cream, the rest of the rosemary, lemon zest, and lemon juice. Allow it to simmer gently for about 3-5 minutes until the sauce thickens a little bit.
5. Prepare the Cod:
While the sauce is simmering, season the cod fillets with salt and pepper on both sides. Once the sauce has thickened, add the cod to the skillet. Spoon some of the creamy sauce over each fillet. Cover the skillet and cook for 7-10 minutes. The cod is ready when it’s opaque and flakes easily with a fork.
6. Serve it Up:
Once the cod is cooked, it’s time to plate! Serve the cod over the beautiful roasted potatoes and generously spoon the creamy rosemary sauce on top. A sprinkle of freshly chopped parsley adds a nice touch.
7. Enjoy!
Dig into your delicious creamy rosemary cod and potatoes! It’s perfect for a cozy dinner at home. Enjoy every bite!
Frequently Asked Questions (FAQ)
Can I Use Frozen Cod for This Recipe?
Yes, you can use frozen cod! Just be sure to thaw it completely in the fridge overnight. If you’re short on time, you can use the quick thaw method by placing the sealed cod in a bowl of cold water for about an hour before cooking.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, half-and-half can work well! For a dairy-free option, you might try coconut cream, though it will add a slight coconut flavor. Just be mindful of the consistency—it may change the sauce slightly.
How Can I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. When reheating, do so gently on the stovetop or in the microwave, adding a splash of broth or cream to keep the sauce smooth and creamy.
What Can I Serve with Creamy Rosemary Cod and Potatoes?
This dish pairs wonderfully with a side of steamed vegetables, such as green beans or broccoli, or a fresh salad. For a heartier side, consider serving with crusty bread to soak up the delicious sauce!