Cooking Cod & Potatoes in Rosemary Cream Sauce always takes me back to my grandmother’s cozy kitchen. I can still vividly remember the mouthwatering aroma of the rosemary and garlic as it filled the air. Grandma would let me help her prepare the cod fillets and potatoes, teaching me her secret techniques for getting that perfect tender texture. To this day, whenever I make Cod & Potatoes in Rosemary Cream Sauce, it feels like I’m right back there, standing on a stool next to her, eager to learn. There’s just something so comforting and satisfying about this dish – it’s the kind of meal that warms you from the inside out.
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Why This Cod & Potatoes in Rosemary Cream Sauce Recipe Will Become Your Go-To
The Secret Behind Perfect Cod & Potatoes in Rosemary Cream Sauce
This recipe for Cod & Potatoes in Rosemary Cream Sauce is truly special because it strikes the perfect balance between elegance and simplicity. The creamy rosemary sauce is the star of the show, perfectly complementing the tender cod and fluffy potatoes. What makes it so unique is the way the flavors meld together – it’s like a symphony in your mouth! And the best part? This recipe yields 4 generous servings, so you can easily enjoy it with your family or impress your guests.
Essential Ingredients You’ll Need
To make this delectable Cod & Potatoes in Rosemary Cream Sauce, you’ll need a few simple ingredients:
- 1 lb cod fillets, cut into 4 pieces
- 1 lb baby potatoes, halved
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 2 tbsp fresh rosemary, chopped
- 1 tsp salt
- 1/2 tsp black pepper
Each of these components plays a crucial role in creating the perfect dish, and when combined, they result in a meal that’s truly unforgettable.
Step-by-Step Cod & Potatoes in Rosemary Cream Sauce Instructions
Preparing Your Cod & Potatoes in Rosemary Cream Sauce
This recipe takes 30 minutes total – 10 minutes for prep and 20 minutes for cooking. You’ll need a large skillet or saucepan, a cutting board, and a sharp knife. Let’s get started!
1- Begin by peeling and dicing the Yukon Gold potatoes into 1-inch cubes. This will ensure they cook evenly in the rosemary cream sauce.
2- In a large skillet, melt the butter over medium heat. Add the diced potatoes and sauté for 5-7 minutes, stirring occasionally, until they start to soften.
3- While the potatoes are cooking, rinse the cod fillets and pat them dry with paper towels. Season the cod with salt and pepper.
4- Once the potatoes have softened, add the heavy cream, minced garlic, and chopped fresh rosemary to the skillet. Bring the mixture to a simmer and let it cook for 10-12 minutes, or until the potatoes are tender and the sauce has thickened.
5- Carefully add the seasoned cod fillets to the skillet, nestling them into the rosemary cream sauce. Cover the skillet and let the cod cook for 5-7 minutes, or until it flakes easily with a fork.
6- Remove the skillet from the heat and serve the Cod & Potatoes in Rosemary Cream Sauce hot, garnished with extra fresh rosemary if desired. Enjoy!
Pro Tips for Success
To ensure your Cod & Potatoes in Rosemary Cream Sauce turns out perfectly, here are a few pro tips:
- Use high-quality, fresh cod fillets for the best texture and flavor.
- Dice the potatoes evenly so they cook through at the same rate.
- Don’t overcook the cod – it should flake easily with a fork when done.
- Adjust the seasoning to your taste, adding more salt, pepper, or rosemary as needed.
Serving and Storing Your Cod & Potatoes in Rosemary Cream Sauce
Perfect Pairings for Cod & Potatoes in Rosemary Cream Sauce
This Cod & Potatoes in Rosemary Cream Sauce recipe serves 4 people, with each serving consisting of 1 cod fillet and 1 cup of potatoes. It pairs beautifully with a fresh green salad, crusty bread, or a light white wine. For a heartier meal, you could serve it alongside roasted asparagus or steamed broccoli.
Storage and Make-Ahead Tips
Leftover Cod & Potatoes in Rosemary Cream Sauce can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the portion in a skillet with a splash of water or broth and heat over medium until warmed through. This dish also freezes well for up to 2 months. Just be sure to thaw it in the refrigerator before reheating.
Variations and Dietary Adaptations for Cod & Potatoes in Rosemary Cream Sauce
Creative Cod & Potatoes in Rosemary Cream Sauce Variations
For a twist on this classic, try using a different type of white fish, such as halibut or tilapia, in place of the cod. You can also experiment with different herbs, like thyme or dill, to complement the rosemary. And if you’re feeling adventurous, you could even add some diced bacon or sun-dried tomatoes to the sauce.
Making Cod & Potatoes in Rosemary Cream Sauce Diet-Friendly
To make this dish more diet-friendly, you can use low-fat or non-dairy milk in place of the heavy cream, and swap the butter for a heart-healthy oil like olive or avocado oil. For a gluten-free version, simply serve the Cod & Potatoes in Rosemary Cream Sauce over quinoa or cauliflower rice instead of potatoes.
Frequently Asked Questions
Q: Can I use a different type of fish besides cod?
A: Absolutely! While cod is the traditional choice, you can easily substitute other white fish like halibut, tilapia, or even salmon in this recipe.
Q: How many servings does this recipe make?
A: This recipe makes exactly 4 servings, with each serving being 1 cod fillet and 1 cup of potatoes.
Q: Can I make this dish ahead of time?
A: Yes, you can make the Cod & Potatoes in Rosemary Cream Sauce ahead of time and reheat it when ready to serve. It will keep in the refrigerator for up to 3 days or in the freezer for up to 2 months.
Q: How can I adjust the recipe for dietary restrictions?
A: To make this dish more diet-friendly, you can use low-fat or non-dairy milk instead of heavy cream, and swap the butter for a healthier oil like olive or avocado oil. For a gluten-free version, serve it over quinoa or cauliflower rice instead of potatoes.
Cod & Potatoes in Rosemary Cream Sauce
- Total Time: 30
- Yield: 4 servings
Description
Indulge in the rich, creamy flavors of this delectable Cod & Potatoes in Rosemary Cream Sauce recipe. Tender cod fillets and roasted potatoes are simmered in a decadent rosemary-infused sauce, creating a comforting and satisfying meal ready in just 30 minutes.
Ingredients
– 1 lb cod fillets, cut into 4 pieces
– 1 lb baby potatoes, halved
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 cup heavy cream
– 2 tbsp fresh rosemary, chopped
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. 1. Preheat oven to 400°F. Toss the potatoes with 1 tbsp olive oil and spread on a baking sheet. Roast for 20-25 minutes, until tender.
2. 2. In a large skillet, heat the remaining 1 tbsp olive oil over medium-high heat. Season the cod fillets with salt and pepper, then sear for 3-4 minutes per side until lightly browned.
3. 3. Reduce heat to medium, then add the garlic to the skillet and cook for 1 minute, stirring constantly.
4. 4. Pour in the heavy cream and chopped rosemary. Bring the sauce to a simmer and cook for 5-7 minutes, until slightly thickened.
5. 5. Add the roasted potatoes to the skillet and gently toss to coat in the sauce.
6. 6. Serve the Cod & Potatoes in Rosemary Cream Sauce immediately, garnished with additional fresh rosemary if desired.
Notes
For extra flavor, you can use bone-in cod fillets or substitute halibut or other white fish. The sauce can also be made with low-fat milk or half-and-half for a lighter version.
- Prep Time: 10
- Cook Time: 20
- Category: Beef, Fish & Seafood Mains
- Method: Stovetop, Baking
- Cuisine: American
Conclusion
Cod & Potatoes in Rosemary Cream Sauce is a true comfort food classic that’s sure to become a new family favorite. With its tender fish, creamy sauce, and perfectly cooked potatoes, this dish is a feast for the senses. I hope you’ll give this recipe a try – I can almost guarantee it will transport you right back to your own childhood memories, just like it does for me. Don’t forget to let me know how it turns out in the comments below!
