Cod & Potatoes in Rosemary Cream Sauce
A delightful dish that combines tender cod fish and hearty Yukon Gold potatoes in a fragrant rosemary cream sauce, perfect for weeknight dinners or special occasions.
Servings: 4 servings
Calories: 480kcal
Ingredients
Main Ingredients
- 4 pieces fresh cod fillets (each about 6 oz) Firm, pristine-looking fillets
- 2 large Yukon Gold potatoes Peeled and cut into one-inch cubes
- 1 cup heavy cream For a rich, creamy sauce
- 2 tablespoons fresh rosemary, finely chopped Elevates the dish with its herbaceous notes
- 2 cloves garlic, minced Foundation for flavor
- to taste salt and pepper For seasoning
- 2 tablespoons olive oil For sautéing
- 1 zest of lemon Adds brightness
Instructions
Preparation
- Peel and cube the Yukon Gold potatoes into one-inch pieces, then boil in salted water until tender, about 15 minutes. Drain and set aside.
Cooking
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Pour in the heavy cream and add the finely chopped rosemary. Stir to combine and let it simmer for a few minutes to thicken slightly. Season with salt and pepper.
- Season cod fillets with salt, pepper, and lemon zest. Gently place them in the cream sauce and cook for 4-5 minutes on each side, until cooked through.
- Carefully fold in the boiled potatoes, allowing them to soak up the creamy sauce. Cook for an additional minute to warm through.
- Plate the dish, topping each serving with more sauce and a sprinkle of fresh rosemary for garnish.
Notes
For best flavor, use fresh cod and rosemary. A touch of grated Parmesan can be added for extra umami. Leftovers can be stored in an airtight container in the refrigerator for up to three days and reheated gently.