Cod and Potatoes in Rosemary Cream Sauce
Make this rich yet light cod and potatoes in rosemary cream sauce—a quick, flavorful dinner perfect for any season.
Ingredients
For the Cod and Potatoes
- 2 cod fillets about 6 oz each
- 4 –5 baby potatoes halved
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- ½ teaspoon paprika
- Salt and black pepper to taste
For the Rosemary Cream Sauce
- 2 tablespoons butter
- 2 cloves garlic minced
- ½ cup chicken or vegetable broth
- 1 cup heavy cream
- 1 teaspoon Dijon mustard optional but recommended
- 1 teaspoon dried rosemary or 1 tablespoon fresh
- 1 tablespoon lemon juice
- Fresh rosemary sprigs for garnish
Instructions
Step 1: Roast the Potatoes
- Preheat the oven to 400°F (200°C).
- Toss halved baby potatoes in 1 tablespoon of olive oil, dried thyme, salt, and black pepper.
- Spread them on a baking sheet and roast for 20–25 minutes, flipping halfway through until golden and fork-tender.
Step 2: Sear the Cod
- While the potatoes are roasting, season cod fillets with salt, black pepper, paprika, and a pinch of thyme.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium-high heat.
- Sear the cod for 3–4 minutes on each side until golden and just cooked through. Remove and set aside.
Step 3: Make the Creamy Rosemary Sauce
- In the same skillet, melt the remaining 1 tablespoon of butter.
- Add minced garlic and sauté for about 1 minute until fragrant.
- Pour in the broth and let it simmer for 2–3 minutes, scraping up any brown bits.
- Stir in the heavy cream, Dijon mustard (if using), and rosemary.
- Let the sauce simmer for 3–4 minutes until slightly thickened.
Step 4: Assemble and Finish
- Return the roasted potatoes to the skillet and stir gently into the cream sauce.
- Nestle the seared cod fillets on top and drizzle everything with lemon juice.
- Simmer for another 2 minutes so the flavors meld together.
- Garnish with fresh rosemary and serve hot.