This dish features tender cod and fluffy potatoes smothered in a rich, creamy rosemary sauce. It’s like a warm hug on a plate and full of cozy flavors!
Honestly, who can resist that creamy goodness? I could eat this every day! Plus, it’s so easy to whip up, making it perfect for a comforting weeknight dinner.
Key Ingredients & Substitutions
Cod fillets: Cod is a mild fish that works perfectly in this dish. If you can’t find cod, you can substitute haddock, tilapia, or even salmon. Each will give you a slightly different flavor and texture, but they’ll still be delicious!
Baby potatoes: I love using baby potatoes because they cook evenly and look cute on the plate. If you don’t have baby potatoes, regular potatoes cut into chunks work too. Just give them a little extra cooking time to ensure they’re tender.
Heavy cream: This gives the sauce its creamy richness. If you’re looking for a lighter option, you can use half-and-half or even coconut milk for a dairy-free version. It’ll change the flavor a bit, but it can be a tasty alternative.
How Do I Get Creamy Sauce Without Using Too Much Cream?
The key to a creamy sauce is allowing it to simmer after adding the cream and broth. This helps thicken it without overloading on cream. Here’s how to do it:
- After you add the cream and broth, keep the heat on medium-low.
- Let it simmer gently for 3-5 minutes, stirring occasionally. You want it bubbly but not boiling!
- Use a whisk at this point if you like smooth sauces—it helps incorporate the ingredients nicely.
Don’t forget to adjust the seasoning at the end. A squeeze of lemon juice brightens the flavor and enhances the creaminess!
Easy Cod and Potatoes in Creamy Rosemary Sauce
Ingredients You’ll Need:
For the Dish:
- 4 cod fillets (about 6 oz each)
- 1 ½ pounds baby potatoes, halved
- 3 tablespoons olive oil, divided
- Salt and black pepper, to taste
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped (plus extra sprigs for garnish)
- 1 cup heavy cream
- ½ cup chicken or vegetable broth
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and around 30 minutes for cooking. So, you’ll have a delicious, cozy dinner ready in about 40 minutes!
Step-by-Step Instructions:
1. Prepare the Potatoes:
Start by preheating your oven to 400°F (200°C). In a large mixing bowl, toss the halved baby potatoes with 2 tablespoons of olive oil, salt, pepper, and half of the chopped rosemary. Once mixed, arrange the potatoes cut-side down in a baking dish, making sure they are spread out evenly.
2. Roast the Potatoes:
Place the baking dish in the preheated oven and roast the potatoes for about 25 minutes. You’re looking for them to be golden brown and tender when pierced with a fork.
3. Prepare the Cod:
While the potatoes are roasting, take your cod fillets and pat them dry with paper towels. Season both sides of the fillets with salt and black pepper to enhance their flavor.
4. Sear the Cod:
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Once the oil is hot, carefully add the cod fillets to the skillet. Cook each fillet for about 3-4 minutes on each side, or until they are golden brown and cooked through. After cooking, transfer the cod to a plate and set it aside.
5. Make the Creamy Sauce:
In the same skillet, add the minced garlic and the rest of the chopped rosemary. Sauté for about 1 minute, stirring often to avoid burning the garlic. Next, pour in the heavy cream and chicken or vegetable broth, stirring well to combine. Allow the sauce to simmer gently for 3-5 minutes, which will help it thicken a bit.
6. Final Touches:
Once your sauce has thickened, stir in the lemon juice and taste it. You can adjust the seasoning with more salt and pepper if needed. Then, add the roasted potatoes and seared cod back into the skillet, spooning the creamy sauce over everything so it’s well-coated.
7. Serve and Garnish:
To finish, garnish your dish with fresh parsley and extra rosemary sprigs for a lovely presentation. Serve it warm and enjoy your delicious cod and potatoes in creamy rosemary sauce!
This comforting dish is easy to make and perfect for any night of the week. Bon appétit!
FAQ for Easy Cod and Potatoes in Creamy Rosemary Sauce
Can I Use Frozen Cod for This Recipe?
Yes, you can use frozen cod, but be sure to thaw it completely before cooking. The best way to do this is to place the fillets in the refrigerator overnight or submerge them in cold water for about an hour. Pat them dry before seasoning and cooking to ensure a nice sear!
What Can I Substitute for Heavy Cream?
If you want a lighter alternative, you can use half-and-half or full-fat coconut milk for a dairy-free option. Both will slightly alter the flavor, but they’ll still create a delicious sauce. Just remember that non-dairy substitutes may not thicken as much, so adjust the cooking time accordingly.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, warm gently in the microwave or on the stove over low heat, adding a splash of broth or water to prevent the sauce from thickening too much.
Can I Add Vegetables to This Dish?
Absolutely! Feel free to add vegetables like spinach, asparagus, or green beans to the dish. You can add them to the skillet along with the garlic to sauté, or roast them with the potatoes for extra flavor and nutrition!
