Bring comfort and elegance to your dinner table with this dish of creamy rosemary-infused cod served alongside tender, golden potatoes. This recipe blends the hearty essence of cod and potatoes with a luscious rosemary cream sauce that elevates every bite. Perfect for family gatherings or a cozy evening at home, this dish is both satisfying and impressive without the need for extensive ingredients or techniques.
Ingredients
For the Dish:
- 4 cod fillets (150-200 g each)
- 500 g potatoes, peeled and thinly sliced (about 1/4 inch thick)
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Rosemary Cream Sauce:
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 cup heavy cream (240 ml)
- 1 cup chicken or vegetable broth (240 ml)
- Two teaspoons of finely chopped fresh rosemary (or substitute with one teaspoon of dried rosemary) to infuse your dish with a fragrant herbal note.1 teaspoon lemon juice
- Salt and pepper to taste
Instructions
- Prepare the Potatoes
- Preheat your oven to 400°F (200°C).
- Arrange the sliced potatoes on a baking sheet.
- Lightly drizzle with olive oil, then sprinkle with salt and pepper, tossing everything to ensure a thorough coating.
- Arrange the mixture in a single layer to promote uniform cooking.
- Roast for 20-25 minutes, flipping halfway through, until the potatoes are golden and tender. Set aside once done.
- Sear the Cod Fillets
- Season both sides of the cod fillets with salt and pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the cod fillets and sear for 2-3 minutes on each side until lightly golden.
- Transfer the cod to a plate and set aside.
- Make the Rosemary Cream Sauce
- In a large skillet, warm one tablespoon of olive oil over medium heat until it’s hot and ready for sautéing.
- Introduce the diced onion to the skillet and sauté until it becomes tender, which should take around 3 to 4 minutes. Then, mix in the minced garlic and continue cooking for an additional minute until fragrant.
- Pour in the chicken or vegetable broth, scraping the pan to lift any browned bits.
- Allow it to simmer for 2 minutes.
- Add the heavy cream and rosemary, stirring well. Simmer the sauce for 5-6 minutes, allowing it to thicken slightly. Season with lemon juice, salt, and pepper to taste.
- Combine and Serve
- Return the cod fillets to the skillet, spooning the rosemary cream sauce over each piece.
- Allow the fish to cook in the sauce for another 5 minutes, or until fully cooked and flaky.
- To serve, arrange the roasted potatoes on each plate and place a cod fillet on top.
- Drizzle with extra rosemary cream sauce and garnish with fresh rosemary sprigs if desired.
Conclusion:
This creamy rosemary cod dish with golden potatoes brings the flavors of the Mediterranean to your kitchen. With its rich, aromatic sauce and tender, flaky cod, this recipe transforms simple ingredients into a meal that feels luxurious yet comforting. Enjoy this dish with family or friends for a memorable, satisfying dining experience.
Creamy Rosemary Cod with Potato Medley
An elegant cod and potato recipe with a richrosemary cream sauce, perfect for a cozy yet refined meal.
Ingredients
For the Dish:
- 4 cod fillets 150-200 g each
- 500 g potatoes peeled and thinly sliced (about 1/4 inch thick)
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Rosemary Cream Sauce:
- 2 tablespoons butter
- 1 medium onion finely chopped
- 2 garlic cloves minced
- 1 cup heavy cream 240 ml
- 1 cup chicken or vegetable broth 240 ml
- Two teaspoons of finely chopped fresh rosemary or substitute with one teaspoon of dried rosemary to infuse your dish with a fragrant herbal note.1 teaspoon lemon juice
- Salt and pepper to taste
Instructions
Prepare the Potatoes
- Preheat your oven to 400°F (200°C).
- Arrange the sliced potatoes on a baking sheet.
- Lightly drizzle with olive oil, then sprinkle with salt and pepper, tossing everything to ensure a thorough coating.
- Arrange the mixture in a single layer to promote uniform cooking.
- Roast for 20-25 minutes, flipping halfway through, until the potatoes are golden and tender. Set aside once done.
Sear the Cod Fillets
- Season both sides of the cod fillets with salt and pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the cod fillets and sear for 2-3 minutes on each side until lightly golden.
- Transfer the cod to a plate and set aside.
Make the Rosemary Cream Sauce
- In a large skillet, warm one tablespoon of olive oil over medium heat until it’s hot and ready for sautéing.
- Introduce the diced onion to the skillet and sauté until it becomes tender, which should take around 3 to 4 minutes. Then, mix in the minced garlic and continue cooking for an additional minute until fragrant.
- Pour in the chicken or vegetable broth, scraping the pan to lift any browned bits.
- Allow it to simmer for 2 minutes.
- Add the heavy cream and rosemary, stirring well. Simmer the sauce for 5-6 minutes, allowing it to thicken slightly. Season with lemon juice, salt, and pepper to taste.
Combine and Serve
- Return the cod fillets to the skillet, spooning the rosemary cream sauce over each piece.
- Allow the fish to cook in the sauce for another 5 minutes, or until fully cooked and flaky.
- To serve, arrange the roasted potatoes on each plate and place a cod fillet on top.
- Drizzle with extra rosemary cream sauce and garnish with fresh rosemary sprigs if desired.