The Best Cod & Potatoes in Rosemary Cream Sauce

Welcome to a Delicious Cod Dish!

Hey there, friend! Are you ready to whip up a comforting and delicious meal that’s perfect for any night of the week? I absolutely adore this creamy cod and potato recipe, and I think you will too! It’s simple to make and uses fresh ingredients that come together to create a lovely flavor. Plus, you can impress your family or friends with your cooking skills. Let’s dive right into it!

Nutritional Benefits of Cod and Potatoes

First and foremost, let’s chat a bit about why this dish is not just tasty but also pretty nutritious! Cod is a great source of lean protein, making it an excellent choice for maintaining muscle health and feeling full. It’s low in calories and packed with nutrients like omega-3 fatty acids, which are fantastic for heart health.

And let’s not overlook those potatoes! New potatoes, in particular, are rich in vitamins such as vitamin C and B6. They provide fiber which is great for digestion. When cooked with fresh herbs and a touch of cream, they not only taste amazing but also make you feel good about what you’re serving.

Fun Variations to Try

This recipe is pretty flexible, so feel free to mix things up! Here are some fun variations to consider:

• For a Spicy Kick: Add some red pepper flakes when sautéing the onion and garlic for a little heat.
• Switch Up the Herbs: If rosemary isn’t your favorite, try using fresh thyme or dill instead.
• Make It Dairy-Free: Substitute the heavy cream with coconut milk for a different flavor profile and a dairy-free option.
• Extra Veggies: Toss in some spinach or cherry tomatoes towards the end for added color and nutrition.

Your Creamy Cod and Potato Recipe

Ingredients

• 3 cod fillets (approximately 4-6 oz each)
• 1 lb baby or new potatoes, halved if large
• 2-3 sprigs fresh rosemary, plus extra for garnish
• 1 cup heavy cream
• 2 tablespoons butter (or olive oil)
• 1 small onion or 2 shallots, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• Salt and freshly ground black pepper, to taste
• ½ cup dry white wine or vegetable/chicken stock (optional, for deglazing)
• Lemon wedges (optional, for serving)

Serves 3 people

• One fillet per person, with potatoes and sauce.

Instructions

1. Start off by washing and halving the baby potatoes if they’re large. Parboil them in salted water for about 8-10 minutes until they’re just tender. Drain them well and set aside.
2. Heat 1 tablespoon of butter or olive oil in a large skillet over medium-high heat. Pat the cod fillets dry and sprinkle both sides with salt and pepper.
3. Add the cod fillets to the pan and sear them for about 3-4 minutes on one side until golden brown. Time to flip those fillets! Cook for another 2 minutes, then remove them from the pan and set aside.
4. In the same skillet, add the remaining butter or olive oil. Toss in the chopped onion (or shallots) and the minced garlic. Sauté until they’re fragrant and softened, about 2-3 minutes.
5. If you want to deglaze the pan, pour in the white wine or stock, scraping the bottom of the pan to get those delicious browned bits. Let it cook for about 2 minutes until slightly reduced.
6. Now, stir in the heavy cream, chopped parsley, and finely chopped rosemary leaves (don’t forget to save some whole ones for garnish later!). Bring it all to a gentle simmer.
7. Add the parboiled potatoes into the creamy sauce and let them cook for 5 minutes. This allows the sauce to thicken and the potatoes to soak up all the yummy flavors!
8. Return the cod fillets to the pan, nestling them gently into the creamy mix. Simmer for another 3-5 minutes until the cod is cooked through and the potatoes are tender.
9. Taste and adjust your seasoning with salt and pepper. Feeling fancy? Garnish with fresh rosemary sprigs and serve hot, optionally with lemon wedges to squeeze over the dish for a bright finish!

Practical & Valuable Tips

• For the best flavor, let the cod fillets come to room temperature before cooking—this helps them cook evenly.
• Make sure to pat the cod dry well so it gets a lovely golden crust instead of steaming in the pan.
• Store any leftovers in an airtight container in the fridge for up to 2 days. Just reheat gently to avoid overcooking the fish.
• Pair this dish with a simple green salad or some steamed veggies for a complete meal.
• If you don’t have fresh herbs, dried ones can substitute—just use 1/3 of the amount since dried herbs are more potent!

Equipment Needed

Here’s a handy list of what you’ll need for this dish:

• A large skillet
• A pot for boiling potatoes
• A colander for draining the potatoes
• A spatula or fish turner to flip the cod
• Measuring cups and spoons
• A sharp knife and chopping board for prep work

Frequently Asked Questions

1. Can I use frozen cod for this recipe? Yes! Just make sure to thaw it completely before cooking to ensure even cooking.
2. What can I serve with this dish? Some crusty bread or a light green salad pairs beautifully with this creamy cod!
3. Is there a substitute for heavy cream? You can use half-and-half or coconut cream if you’re looking for a lighter or dairy-free option.
4. How do I know when the cod is done? The fish should easily flake with a fork and have an opaque appearance when fully cooked.
5. Can I prepare it ahead of time? You can prep the potatoes and make the sauce in advance, then combine and heat before serving.

Join the Fun!

Have you made this delicious creamy cod dish yet? I’d love to hear how it turned out for you! Your feedback makes my day brighter, and if you’re on Pinterest, let’s connect! I’ll be sharing more easy, scrumptious recipes that you’ll want to try. Happy cooking!