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–+ servings
Cod and Potatoes with Rosemary Cream

Creamy Cod and Potatoes with Rosemary Cream Magic

This Cod and Potatoes with Rosemary Cream recipe combines flaky cod, tender potatoes, and a luxurious cream sauce for a delightful dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cod
  • 4 fillets Cod Fillets Mild flavor and firm texture
  • 1 tablespoon Butter Used for searing cod
  • 1 tablespoon Olive Oil For cooking cod and potatoes
  • to taste Salt Fundamental seasoning
  • to taste Pepper Fundamental seasoning
For the Potatoes
  • 1.5 pounds Baby Yukon Gold Potatoes Offers a creamy texture when roasted
For the Cream Sauce
  • 1 cup Heavy Cream Provides a rich sauce body
  • 2 tablespoons Fresh Rosemary Key herb for flavor
  • 2 cloves Garlic Cloves Adds savory depth to the sauce
Optional Garnish
  • 2 tablespoons Fresh Parsley Adds color and freshness to the dish

Equipment

  • skillet
  • Baking Sheet
  • Mixing Bowl
  • Parchment Paper

Method
 

Cooking Instructions
  1. Preheat your oven to 400°F (200°C).
  2. In a mixing bowl, toss halved baby Yukon Gold potatoes with olive oil, salt, and pepper until evenly coated. Spread them in a single layer on a baking sheet lined with parchment paper. Roast for 25-30 minutes, flipping halfway through.
  3. Season the cod fillets generously with salt and pepper on both sides. Set aside.
  4. In a large skillet, heat 1 tablespoon of butter and a drizzle of olive oil over medium-high heat. Sear the cod for 3-4 minutes per side until golden brown.
  5. Lower the heat and sauté minced garlic in the skillet for about 30 seconds until fragrant.
  6. Add chopped fresh rosemary and stir for another 30 seconds.
  7. Pour in the heavy cream and let it simmer for 3-4 minutes until it thickens slightly.
  8. Nestle seared cod back into the skillet and add the roasted potatoes around the cod. Simmer together for 2 minutes.
  9. Plate the cod and potatoes, drizzling generously with the rosemary cream sauce and garnish with chopped parsley.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 500mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 15mgCalcium: 100mgIron: 2mg

Notes

For best results, pat cod dry before searing and only use fresh rosemary for flavor.

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