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Cod and Potatoes in Rosemary Cream Sauce Recipe

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4.6 from 67 reviews

This elegant Cod & Potatoes in Rosemary Cream Sauce recipe features tender, seared cod fillets paired with buttery potatoes, all enveloped in a rich, aromatic rosemary cream sauce. Perfect for a comforting yet sophisticated meal, it combines simple ingredients and straightforward steps to deliver a restaurant-quality dish at home.

Ingredients

For the Cod & Potatoes

  • 4 cod fillets (150–180g each), skinless and boneless
  • 500g baby potatoes or Yukon Gold potatoes, halved or quartered
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • Salt and pepper to taste
  • 1 tablespoon lemon juice
  • Zest of 1 lemon

For the Rosemary Cream Sauce

  • 1 tablespoon olive oil
  • 3 garlic cloves, finely minced
  • 1 small shallot or onion, finely chopped
  • 1 teaspoon fresh rosemary, finely chopped (or ½ teaspoon dried rosemary)
  • 1 ½ cups heavy cream
  • ½ cup halal-certified chicken or vegetable broth
  • ½ teaspoon Dijon mustard (optional)
  • Salt and black pepper to taste
  • Fresh parsley or chives for garnish (optional)

Instructions

  1. Prepare the Potatoes: Wash the potatoes thoroughly and cut them into halves or quarters. Place them in a pot of salted boiling water and cook for 8–10 minutes until fork-tender. Drain and set aside.
  2. Season the Cod: Pat the cod fillets dry with paper towels. Season each fillet with salt, pepper, lemon juice, and lemon zest. Let the fillets marinate briefly while preparing the pan.
  3. Sear the Cod: Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Place the cod fillets in the pan and sear for 3–4 minutes per side until lightly golden and cooked through. Remove the fillets from the pan and set aside on a warm plate.
  4. Sauté the Aromatics: In the same skillet, reduce heat to medium. Add olive oil, garlic, and shallots. Cook for 2–3 minutes until fragrant and translucent. Stir in chopped rosemary and sauté for another minute.
  5. Add Broth and Cream: Pour in the halal-certified broth and bring to a gentle simmer. Stir in the heavy cream and Dijon mustard if using. Simmer for 6–8 minutes, stirring occasionally, until the sauce begins to thicken slightly.
  6. Add the Potatoes: Return the boiled potatoes to the skillet and toss them gently in the cream sauce. Allow the potatoes to absorb some of the sauce and cook for an additional 3–4 minutes.
  7. Return the Cod: Carefully place the seared cod fillets back into the skillet, spooning some of the sauce over each piece. Let everything simmer together for 2–3 minutes on low heat.
  8. Finish and Serve: Garnish with freshly chopped parsley or chives if desired. Serve hot, plated individually or family-style, with crusty bread or a side salad.

Notes

  • Use skinless cod fillets for ease of preparation and a tender texture.
  • Baby potatoes or Yukon Gold work best as they hold their shape when boiled.
  • Adjust seasoning of the sauce according to taste before serving.
  • Dijon mustard is optional but adds a nice subtle tang to the cream sauce.
  • For a dairy-free adaptation, consider substituting heavy cream with coconut cream and butter with olive oil, and use a suitable broth.
  • Leftover sauce can be stored refrigerated for up to 2 days and gently reheated.

Find it online: https://crispcharm.com/cod-and-potatoes-in-rosemary-cream-sauce-recipe/