Description

Cod & Potatoes in Rosemary Cream Sauce is a comforting and elegant one-pan meal featuring flaky cod fillets and tender potatoes simmered in a rich, aromatic cream sauce infused with fresh rosemary. Perfect for cozy dinners, this dish pairs wonderfully with crusty bread or steamed vegetables.

Ingredients

4 cod fillets (about 6 ounces each)
1 ½ pounds baby potatoes, halved or quartered
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup heavy cream
1 cup chicken or vegetable broth
2 tablespoons fresh rosemary, chopped (or 1 teaspoon dried)
Salt and freshly ground black pepper, to taste
Fresh parsley for garnish (optional)

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Instructions

Cook Potatoes: Heat olive oil in a large skillet over medium heat. Add potatoes and cook, stirring occasionally, until golden and tender, about 15-20 minutes. Remove potatoes and set aside.
Sauté Aromatics: In the same skillet, add onion and garlic. Cook until softened and fragrant, about 3 minutes.
Make Sauce: Pour in broth and heavy cream. Stir in rosemary, salt, and pepper. Bring to a gentle simmer.
Cook Cod: Nestle cod fillets into the sauce. Cover and cook for 8-10 minutes, until fish is opaque and flakes easily.
Return Potatoes: Gently add potatoes back to the skillet, spooning sauce over them. Heat through for 2-3 minutes.
Serve: Garnish with fresh parsley if desired and serve warm.

Notes

Add thyme or tarragon for an herbaceous twist.Stir in lemon zest or juice to brighten the flavor.Include green beans or asparagus for extra veggies.Use half-and-half or milk for a lighter sauce.Substitute cod with haddock or halibut if preferred.