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Cod and Potatoes with Rosemary Cream Sauce

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Cod and Potatoes with Rosemary Cream Sauce is a comforting dish that brings warmth and flavor to your dinner table. Tender cod fillets are paired with creamy Yukon Gold potatoes, all enveloped in a luscious rosemary-infused cream sauce. This easy-to-make recipe is perfect for cozy weeknight dinners or special occasions, impressing guests without the fuss. Enjoy a delightful blend of savory and creamy textures that will have everyone asking for seconds.

Ingredients

Scale
  • 4 cod fillets (6 oz each)
  • 2 cups Yukon Gold potatoes, diced
  • 1 cup heavy cream
  • 2 tablespoons fresh rosemary, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. Prepare the ingredients: Wash and peel the potatoes; cut into even chunks. Rinse the cod fillets under cold water and pat dry.
  2. Cook the potatoes: Place diced potatoes in a pot, cover with cold water, and boil until fork-tender (about 15 minutes). Drain and set aside.
  3. Sauté garlic and rosemary: In a pan, heat olive oil over medium heat. Add minced garlic and chopped rosemary; sauté until fragrant (about 2 minutes).
  4. Create the cream sauce: Pour in heavy cream while stirring continuously; let simmer for 5 minutes.
  5. Add cod fillets: Gently place cod into the sauce; cook for about 8-10 minutes or until fish flakes easily.
  6. Combine: Fold cooked potatoes into the pan, mixing gently until well-coated in sauce.
  7. Serve immediately, garnished with additional rosemary if desired.

Nutrition

Keywords: For varied flavors, consider swapping cod with salmon or using thyme instead of rosemary. A splash of lemon juice can brighten up the dish beautifully. Store leftovers in an airtight container for up to three days; reheat gently on low heat.

Find it online: https://onedaycooking.com/irresistible-cod-and-potatoes-with-rosemary-cream-sauce/