Cod & Potatoes in Rosemary Cream Sauce
Indulge in the delightful flavors of Cod & Potatoes in Rosemary Cream Sauce, a comforting dish that beautifully combines tender cod fillets with creamy potatoes and an aromatic rosemary-infused sauce. This easy-to-make recipe is perfect for weeknight dinners or special occasions, offering a rich and satisfying meal that’s sure to impress your family and guests. With just one skillet required, you’ll enjoy less cleanup time without sacrificing taste. Elevate your dining experience with this savory seafood entrée that balances quick preparation with gourmet appeal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Sautéing
- Cuisine: Seafood
Ingredients
Scale
- 4 skinless, boneless cod fillets (150–180g each)
- 500g baby potatoes or Yukon Gold potatoes
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 tablespoon lemon juice
- 3 garlic cloves, minced
- 1 small shallot, chopped
- 1 teaspoon fresh rosemary, chopped
- 1½ cups heavy cream
- ½ cup chicken or vegetable broth
Instructions
- Boil halved or quartered potatoes in salted water for 8–10 minutes until fork-tender. Drain and set aside.
- Season cod fillets with salt, pepper, lemon juice, and zest; let marinate briefly.
- In a large skillet, heat olive oil and butter over medium-high heat. Sear cod for 3–4 minutes on each side until golden brown; remove from skillet.
- In the same skillet, sauté garlic and shallots until translucent. Add rosemary and cook for an additional minute before pouring in broth and cream.
- Simmer sauce for 6–8 minutes until thickened; add potatoes to coat.
- Return cod to skillet, spooning sauce over the top; simmer together for another few minutes before serving.
Nutrition
- Serving Size: 1 cod fillet with potatoes (approximately 300g)
- Calories: 550
- Sugar: 2g
- Sodium: 600mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 110mg