Welcome to a Cozy Seafood Delight!
Hey there, friend! Are you ready to dive into a dish that’s not only elegant but also comforting? I’m talking about Cod & Potatoes in Rosemary Cream Sauce. Whenever I make this dish, it feels like a special occasion, even if I’m just enjoying a quiet evening at home. The combination of tender cod, creamy sauce, and herby potatoes creates the perfect harmony of flavors. Let’s get cooking!
Nutritional Benefits of This Dish
Not only is this meal delicious, but it’s also packed with nutritional goodness! Cod is a fantastic source of lean protein that’s low in calories, making it a great choice for any meal. Plus, it’s loaded with omega-3 fatty acids, which are great for heart health. The addition of baby potatoes brings in fiber and potassium, and the fresh rosemary offers antioxidant benefits. So, you can feel good knowing you’re serving a wholesome meal!
Adaptable Variations to Make
- Swap the Fish: If you prefer, you can substitute cod with another mild fish, such as haddock or halibut.
- Dairy-Free Option: Use coconut cream instead of heavy cream for a dairy-free alternative, and ensure your butter is dairy-free too.
- Veggie Boost: Add a handful of spinach or kale to the cream sauce for some additional greens—a perfect way to sneak in extra nutrients!
- White Wine Alternative: If you’re not a fan of white wine, you can skip it and simply add a bit more cream or a splash of vegetable broth for flavor.
Cod & Potatoes in Rosemary Cream Sauce Recipe
Ingredients
- Fresh cod fillets (about 4 pieces)
- Baby potatoes (yellow or golden)
- Fresh rosemary sprigs (2-3 sprigs, plus more for garnish)
- Heavy cream (1 cup)
- Garlic cloves (2, minced)
- Olive oil (2 tablespoons)
- Unsalted butter (2 tablespoons)
- Fresh parsley (for garnish, chopped)
- Salt (to taste)
- Black pepper (to taste)
- Lemon (for zest and juice, optional)
- Optional: White wine (1/2 cup for deglazing)
Cooking Instructions
- Prep Ingredients: Rinse and halve your baby potatoes. Mince the garlic cloves and set them aside. Pat the cod fillets dry and season both sides with salt and pepper.
- Cook Potatoes: In a large pot of salted boiling water, toss in the halved baby potatoes. Cook for about 10-15 minutes or until they’re nice and tender. Drain and set aside.
- Sear Cod Fillets: In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Once it’s hot, gently add the cod fillets (skin-side down if they have skin). Sear them for about 4-5 minutes until they develop a lovely golden crust. Carefully flip the fillets and cook for another 3-4 minutes. Remove them from the skillet and let them rest on a plate.
- Make Rosemary Cream Sauce: In the same skillet, reduce the heat to medium and add the remaining tablespoon of butter. Once it melts, add in the minced garlic—be careful not to let it burn! Cook for about 30 seconds until fragrant. If you’re using white wine, pour it in now to deglaze the pan, scraping up any delicious bits stuck to the bottom.
- Add Cream and Seasonings: Pour in the heavy cream and toss in the rosemary sprigs. Stir well and bring this mix to a simmer for 2-3 minutes. Season with a bit of salt and pepper to your taste. If you’re feeling fancy, squeeze in some lemon juice and add a bit of zest.
- Combine Ingredients: Gently add the cooked baby potatoes into the cream sauce, stirring to coat them nicely. Place the seared cod fillets on top of the potatoes and drizzle some sauce over the fish.
- Simmer: Let everything hang out together on low heat for about 5-7 minutes, letting those flavors meld beautifully and warming the cod through.
- Serve: Garnish your masterpiece with fresh rosemary and chopped parsley. Serve hot, with lemon wedges on the side for a zesty kick if you like.
- Enjoy: Dig into this lovely dish, which is perfect for a romantic dinner or a comforting weeknight meal. You’ll want to make it again and again!
Practical & Valuable Tips
- Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet to preserve the texture of the fish.
- If you want more sauce, don’t hesitate to double the recipe. It’s great for dipping bread or drizzling over rice!
- Slicing the baby potatoes gives them more surface area to absorb the creamy sauce, enhancing flavor.
Equipment Needed
Before you start cooking, make sure you have these essential tools handy:
- A large pot for boiling potatoes
- A sharp knife and cutting board for prep
- A large skillet for searing and making the sauce
- A wooden spoon or spatula for stirring
- A slotted spoon for removing the potatoes
- A whisk (if you want to ensure the cream is well mixed)
Frequently Asked Questions
- Can I use frozen cod fillets? Yes, just make sure to thaw them properly before cooking!
- What’s the best way to store leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stove.
- Can I use fresh potatoes instead of baby potatoes? Absolutely! Just cut them into smaller pieces to ensure they cook quickly and evenly.
- What can I serve this dish with? It pairs perfectly with a fresh salad or crusty bread to soak up the sauce!
- Is this dish suitable for meal prep? Yes! Just store the components separately until you’re ready to serve for best results.
Join the Cooking Adventure!
I hope you’re as excited to try this Cod & Potatoes in Rosemary Cream Sauce as I am! It’s such a wonderful dish that brings warmth and elegance to your table. If you make this (and I really encourage you to!), I’d love to see how it turns out for you. Snap a photo and share it with me on Pinterest! Happy cooking!
