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Cod & Potatoes in Rosemary Cream Sauce: A Restaurant-Quality Meal at Home

Cod & Potatoes in Rosemary Cream Sauce
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Ingredients

Scale

  • 4 cod fillets (about 6 oz each)

  • 4 medium potatoes, peeled and diced

  • 1 cup heavy cream

  • 2 tablespoons butter

  • 2 teaspoons fresh rosemary (or 1 tsp dried)

  • 2 cloves garlic, minced

  • 1/2 cup chicken or vegetable broth

  • Salt and pepper to taste

  • 2 tablespoons olive oil

Instructions

  1. Preheat your oven to 375°F (190°C).

  2. Boil the diced potatoes in salted water for about 10 minutes or until just tender. Drain and set aside.

  3. In a large ovenproof skillet, heat olive oil over medium heat. Season cod fillets with salt and pepper, then sear for 2 minutes on each side. Remove and set aside.

  4. In the same skillet, melt the butter. Add garlic and rosemary, cooking until fragrant (about 1 minute).

  5. Pour in the broth and cream, stirring to combine. Let it simmer for 3–4 minutes.

  6. Add the potatoes to the skillet and gently stir to coat in the sauce.

  7. Place the cod fillets on top of the potatoes and spoon some sauce over the fish.

  8. Bake in the preheated oven for 10–12 minutes, or until the cod flakes easily with a fork.

  9. Serve warm with a sprinkle of extra rosemary if desired.

Notes

  • Fresh rosemary gives the best flavor, but dried works too if you crush it lightly.

  • If you want a lighter version, you can substitute half of the cream with milk.

Nutrition

Find it online: https://recipes.gernarb.com/cod-potatoes-in-rosemary-cream-sauce-a-restaurant-quality-meal-at-home/