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Cod and Potatoes with Rosemary Cream Sauce Recipe

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★★★★★

4.6 from 124 reviews

This comforting and flavorful dish features tender pan-seared cod fillets paired with roasted baby Yukon Gold potatoes, all enveloped in a fragrant rosemary cream sauce. Perfect for a satisfying dinner, the recipe combines simple ingredients with classic techniques to deliver a hearty American meal with rich buttery and herbal notes.

Ingredients

Scale

Fish

  • 4 cod fillets (about 5 oz each)
  • Salt and black pepper, to taste

Potatoes

  • 1.5 pounds baby Yukon Gold potatoes, halved
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Sauce

  • 2 tablespoons butter, divided
  • 3 garlic cloves, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 cup heavy cream
  • Additional salt and black pepper, to taste

Garnish

  • 2 tablespoons fresh parsley, chopped (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the potatoes.
  2. Roast Potatoes: Toss the halved baby Yukon Gold potatoes with olive oil, salt, and pepper until well coated. Spread them in a single layer on a baking sheet and roast in the oven for 25–30 minutes until they are golden and fork-tender.
  3. Season Cod: While the potatoes are roasting, pat the cod fillets dry with paper towels to ensure a good sear. Season both sides of the cod fillets with salt and pepper.
  4. Sear Cod Fillets: Heat 1 tablespoon of butter along with a bit of olive oil in a large skillet over medium-high heat. When hot, add the cod fillets and sear for 3–4 minutes per side until they develop a golden crust and are cooked through. Remove the fillets from the skillet and set aside.
  5. Sauté Garlic and Rosemary: Reduce the skillet heat to medium and melt the remaining tablespoon of butter. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the chopped fresh rosemary and cook for another 30 seconds to release its aroma.
  6. Make Cream Sauce: Pour the heavy cream into the skillet, stirring to combine with garlic and rosemary. Let the cream simmer gently for 3–4 minutes until it slightly thickens, stirring occasionally. Season the sauce with additional salt and pepper to taste.
  7. Combine and Simmer: Return the seared cod fillets to the skillet, nestling them into the rosemary cream sauce. Arrange the roasted potatoes around the fillets. Allow everything to simmer together for 2 minutes so the flavors meld and the dish heats through.
  8. Garnish and Serve: Sprinkle the chopped fresh parsley over the cod and potatoes for a fresh, vibrant finish. Serve immediately while hot for best flavor and texture.

Notes

  • Don’t skip patting the cod dry before cooking—it ensures a nice, crispy sear on the fish.
  • Use fresh rosemary rather than dried, as dried rosemary may overpower the delicate flavors of the cream sauce.
  • Be careful to let the sauce simmer gently; avoid boiling, which can cause the cream to break and separate.

Keywords: cod recipe, roasted potatoes, rosemary cream sauce, pan-seared fish, American comfort food, easy dinner recipe, seafood with cream sauce, Yukon Gold potatoes

Find it online: https://liamjayne.com/cod-and-potatoes-with-rosemary-cream-sauce-recipe/