Cod Potatoes in Rosemary Cream

Cod and potatoes in rosemary cream sauce is one of those cozy dishes that feels both elegant and effortless perfect for a weeknight dinner or sharing with friends. The combination of flaky cod and buttery potatoes all swirled in an herby cream sauce brings comfort and freshness together on one plate.

I first made this dish for a family Sunday supper on a chilly night and everyone wiped their plates clean even my pickiest eater asked for seconds.

Ingredients

• Cod fillets: Look for skinless fillets that smell fresh and are firm to the touch You can use frozen just thaw thoroughly before cooking
• Baby potatoes or Yukon Gold potatoes: These hold their shape well and have a creamy texture Great for soaking up the sauce
• Olive oil: Choose a good extra virgin oil for both searing and building flavor in the sauce
• Butter: Adds a rich mouthfeel to the sauce and a lovely finish to the cod
• Salt and pepper: Use fresh cracked pepper if possible for a subtle pop
• Lemon juice and zest: Brightens the fish and brings out the freshness of the potatoes Organic lemons are best when using zest
• Fresh rosemary: Chop finely so the aromatic oils really meld into the sauce If using dried crush between your fingers to release the flavor
• Garlic and shallot or onion: These are the base of your sauce Choose firm tight cloves and fresh shallots for the best flavor
• Heavy cream: Gives the sauce silkiness and body Use high quality cream for best results
• Halal certified chicken or vegetable broth: Adds depth to the sauce and keeps it halal friendly if needed Choose a low sodium variety
• Dijon mustard: Optional but adds a gentle tang that lifts the creaminess
• Fresh parsley or chives: These provide bright color and a subtle finish to the dish

Step-by-Step Instructions

Prepare the Potatoes:

Wash the potatoes thoroughly and cut them into halves or quarters Place them in salted boiling water and cook for about ten minutes until just fork tender Then drain well and set aside so they do not overcook

Season the Cod:

Pat your cod fillets extra dry with paper towels so you get a nice sear Season them with salt pepper fresh lemon juice and lemon zest Let them marinate for a few minutes on the counter while you prep the skillet

Sear the Cod:

Heat olive oil and butter in a large heavy skillet over medium high Once hot but not smoking place the cod fillets in gently Cook for three to four minutes on each side until the fillets are golden at the edges and just cooked through Remove carefully and keep warm

Sauté the Aromatics:

Lower the heat to medium in the same skillet Add a touch more olive oil then scatter in the garlic and shallot Stir gently for two to three minutes until soft and fragrant Add the chopped rosemary and let it sizzle for one more minute releasing all those beautiful oils

Add Broth and Cream:

Pour in the broth and bring it to a gentle simmer Stir in heavy cream and Dijon mustard if you are using it Let the sauce quietly bubble for about six to eight minutes stirring every so often When it thickens slightly it is ready for the potatoes

Add the Potatoes:

Tip the drained potatoes into the skillet and fold them through the warm sauce Let them sit and soak for three to four minutes so they drink in plenty of flavor

Return the Cod:

Nestle your seared cod fillets back into the skillet Spoon some warm sauce over each piece Let the whole dish simmer together for a final two to three minutes on low heat This brings everything together

Finish and Serve:

Sprinkle generously with fresh parsley or chives for a pop of color Serve immediately piping hot either portioned individually or shared family style with some crusty bread or a crisp salad

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My favorite ingredient here is the fresh rosemary It adds so much aroma that just whispers through the cream and makes even everyday potatoes taste a little special My kids love dipping their bread into the leftover sauce and we always laugh about who gets the last spoonful

Storage Tips

Store any leftovers in an airtight container in the fridge for up to two days The sauce can thicken significantly once cold just reheat gently in a skillet over low heat with a splash of broth or water to loosen it and preserve the silky texture Cod is at its best fresh but the potatoes actually get even tastier after soaking overnight in the herby cream

Ingredient Substitutions

If you cannot find cod try other mild white fish like haddock or pollock Yukon Gold potatoes can be swapped with red potatoes Cream can be replaced with full fat coconut milk for a dairy free version Fresh dill works as a wonderful swap-in for rosemary if you like a different herby note

Serving Suggestions

Serve this with a hunk of sourdough bread to catch every drop of sauce A crisp green salad or lightly sautéed greens make great companions If you want to make it more substantial try spooning it over buttery mashed potatoes My favorite option for colder nights

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Cultural and Historical Context

This dish feels like a modern cousin to classic French fish stews or Scandinavian fish and potato suppers It reflects the kind of honest home cooking you find near coastal towns where a handful of fresh ingredients are brought together to let each one shine Rosemary brings in a Mediterranean note while the cream sauce makes it feel indulgent and warming

Recipe FAQs

→ What potatoes work best with cod in this dish?

Baby potatoes or Yukon Gold potatoes hold their shape well and absorb the rosemary cream nicely, complementing the tender cod.

→ How do I prevent the cod from breaking apart during cooking?

Pat the fillets dry before seasoning and use gentle spatula work when turning. Searing in hot oil with butter helps keep the fillets intact.

→ Can I make the sauce in advance?

Yes, the rosemary cream sauce can be prepared ahead and gently reheated before adding the cod and potatoes to finish the dish.

→ Is there a way to lighten the cream sauce?

Replace some of the cream with extra vegetable or chicken broth for a lighter consistency while keeping plenty of flavor.

→ What sides pair well with this dish?

Crusty bread, a simple green salad, or steamed seasonal vegetables pair nicely for a balanced meal.