Cod Potatoes in Rosemary Cream

Cod and potatoes in rosemary cream sauce is a hearty yet elegant meal that has graced my dinner table whenever I want comfort food with a fresh twist. The blend of silky cream sauce with fragrant rosemary brings out the sweet flavor of mild cod and makes humble potatoes shine.

The first time I made this was for a Sunday night meal when we were craving something cozy but light enough for spring. Since then the lemon-kissed cod and rosemary sauce have become a requested favorite.

Ingredients

• Cod fillets: The star protein here Tender and flaky cod absorbs flavors beautifully Choose fillets that look moist and smell fresh
• Baby potatoes or Yukon Golds: Their creamy interior pairs perfectly with sauce Pick small even potatoes for a creamier bite
• Olive oil: Helps sear the cod and gives rich flavor Use extra virgin for the best result
• Butter: Brings a touch of richness to the pan Look for butter with a deep yellow color for more flavor
• Salt and pepper: Basic seasoning Use flaky sea salt if possible
• Lemon juice and zest: Adds brightness and balances the cream Choose unwaxed lemons for better zest
• Garlic and shallot: The aromatic base building depth Fresh garlic gives a sweeter flavor than pre-minced
• Fresh rosemary or dried rosemary: Gives the sauce its signature fragrance Fresh rosemary should be green and not woody
• Heavy cream: Lends richness to the sauce Use cream with a high fat content for the best texture
• Halal-certified chicken or vegetable broth: Layers savory flavor Pick clear broth with a clean aroma
• Dijon mustard: Adds a subtle tang If you use it look for smooth creamy mustard
• Fresh parsley or chives: For garnish and a pop of color Use flat leaf parsley for best flavor

Step-by-Step Instructions

Prepare the Potatoes:

Wash the potatoes well and cut them into halves or quarters so every piece cooks evenly. Put them in a pot with salted boiling water and let them gently bubble for eight to ten minutes. When a fork slides in easily they are ready. Drain and set aside so they do not overcook

Season the Cod:

Pat the cod fillets very dry with paper towels so you get a good sear. Sprinkle each fillet with salt and pepper then drizzle with lemon juice. Add the lemon zest over the top for brightness. Let the fish soak up these flavors for a few minutes as you heat your pan

Sear the Cod:

Pour the olive oil and drop in the butter in a wide skillet over medium high heat. When the butter is just foaming gently add the cod fillets smooth side down. Sear them for three to four minutes before turning. Flip carefully and cook the other side until golden and the fish flakes easily with a fork. Move the fillets to a warm plate to rest

Sauté the Aromatics:

In the same skillet lower the heat to medium and add a bit more olive oil if the pan is dry. Scatter in the finely chopped garlic and shallot. Stir and cook for two to three minutes until you smell the aromatics and they look translucent. Add the chopped rosemary and cook another minute to release its oils

Add Broth and Cream:

Pour in the halal-certified broth and let it come to a gentle simmer. Next stir in the heavy cream and Dijon mustard if you like a subtle tang. Let the mixture bubble for six to eight minutes stirring occasionally until it thickens slightly into a silky sauce

Add the Potatoes:

Return the cooked potatoes to the skillet and fold them in gently so they soak up the sauce. Let them simmer for about three to four minutes so they become coated and flavorful

Return the Cod:

Place the seared cod fillets carefully back in the skillet over the sauce. Spoon some sauce over each fillet to keep them moist. Let everything simmer together for two to three minutes which helps all the flavors meld

Finish and Serve:

Sprinkle chopped parsley or chives over the top for a fresh burst. Serve the cod and potatoes hot from the skillet with crusty bread to mop up the sauce or alongside a crisp salad

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I absolutely love how rosemary infuses the whole dish. It reminds me of my grandmother’s garden when we would pick fresh herbs just before dinner I always save a sprig of rosemary to crush in my hands for one last whiff before serving The aroma instantly makes the kitchen feel alive and welcoming

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to two days Keep the cod and potatoes in the sauce so they stay moist When reheating gently warm over low heat and add a splash of broth or cream to freshen up the sauce

Ingredient Substitutions

If you cannot find cod substitute another flaky white fish like haddock or pollock Use Yukon golds or even red potatoes if baby potatoes are not available For those who want to skip dairy use full fat coconut cream in place of heavy cream and vegan butter

Serving Suggestions

This dish is fantastic with a leafy green salad or lightly sautéed vegetables such as green beans or asparagus The rich sauce also pairs well with a thick slice of sourdough bread Use the bread to soak up every last bit of sauce

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Cultural Context

Creamy cod and potatoes take inspiration from rustic European home cooking. Dishes like this are common in coastal regions where potatoes and fish are staples and cooks rely on fresh herbs for flavor It reminds me of a classic French fish stew but simplified for everyday kitchens

Recipe FAQs

→ Can another white fish be substituted for cod?

Yes, you can use haddock, pollock, or tilapia as alternatives. Adjust cooking times to ensure the fillets remain moist and flaky.

→ How do I prevent the cream sauce from curdling?

Simmer the sauce gently and avoid high heat after adding cream. Stir frequently for a smooth and silky texture.

→ Should the potatoes be peeled?

No, baby potatoes or Yukon Gold potatoes can be cooked with their skins on, adding flavor and texture.

→ Is fresh rosemary necessary?

Fresh rosemary provides the most aromatic result, but you may use half the amount if substituting with dried rosemary.

→ Can the cream sauce be made lighter?

For a lighter option, substitute half the cream with milk or use evaporated milk while keeping an eye on consistency.

→ What sides pair well with this dish?

Crusty bread, a simple green salad, or steamed green beans make suitable accompaniments.