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If you have been searching for a comforting yet elegant dinner that tastes like it took hours in the kitchen but really comes together effortlessly, then you are going to love this Cod and Potatoes in Rosemary Cream Recipe. This dish beautifully combines tender, flaky cod with golden roasted baby potatoes, all bathed in a luxuriously rich rosemary-infused cream sauce that’s both fragrant and soothing. Whether you’re cooking for family, friends, or simply treating yourself, this recipe will quickly become a beloved staple for cozy weeknights or special occasions alike.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the key to making the magic happen in this Cod and Potatoes in Rosemary Cream Recipe. Each item plays an essential role, from the freshness of the cod to the aromatic punch of rosemary and the creamy depth of the sauce.
- Cod fillets (1½ lbs): Choose skinless, boneless pieces for easy cooking and delicate flaking.
- Baby potatoes (1½ lbs): Halved for quicker roasting and a lovely golden crust.
- Olive oil (2 tablespoons): Adds richness and helps crisp the potatoes perfectly.
- Sea salt (1 teaspoon): Enhances all the natural flavors without overwhelming.
- Black pepper (½ teaspoon): Provides just a hint of earthy spice.
- Heavy cream (1 cup): The heart of the sauce, creating a luscious texture and rich mouthfeel.
- Dijon mustard (2 tablespoons): Adds a subtle tang that balances the creaminess.
- Fresh rosemary (1 tablespoon): Finely chopped to infuse the cream with its distinctive piney aroma.
- Garlic cloves (2): Minced for a fragrant depth of flavor.
- Small yellow onion (1): Thinly sliced to soften gently and bring natural sweetness.
- Optional lemon wedges and fresh parsley: Perfect for bright garnishing that elevates the final presentation.
How to Make Cod and Potatoes in Rosemary Cream Recipe
Step 1: Roast the Potatoes to Perfection
Start by heating your oven to 400°F (200°C). Toss the halved baby potatoes with a tablespoon of olive oil, along with sea salt and black pepper, making sure every piece is evenly coated. Spread these in a single layer in an oven-safe skillet or baking dish. Roast for about 25 minutes until the potatoes are beautifully golden and fork-tender. This step sets the foundation for your dish by delivering a crispy, flavorful contrast to the creamy sauce and tender fish.
Step 2: Create the Rich Rosemary Cream Sauce
While the potatoes roast, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the thinly sliced onion and sauté gently until it becomes translucent and soft, releasing a natural sweetness that balances the savory elements ahead. Stir in the minced garlic and cook for just one more minute to awaken those wonderful garlic aromas. Now, whisk in the Dijon mustard, freshly chopped rosemary, and heavy cream, lowering the heat to a gentle simmer. Let the sauce thicken slightly for about five minutes, seasoning to taste as you go. This sauce is where the magic and cozy comfort of the recipe come alive.
Step 3: Combine Ingredients and Bake Together
Once your potatoes are roasted, pour the creamy rosemary sauce evenly over them in the skillet. Nestle the cod fillets gently into the sauce, spooning a little sauce over each piece for extra flavor and moisture. Place the skillet back into the oven, uncovered, and bake for 12 to 15 minutes or until the cod is cooked through and flakes easily with a fork. This final baking melds everything into a harmonious dish, allowing flavors to mingle beautifully by the time it comes out of the oven.
Step 4: Rest and Garnish Before Serving
After baking, let the dish rest for about five minutes right in the skillet. This resting time helps the flavors settle and the sauce thicken just enough for perfect spooning. Garnish with fresh parsley and a squeeze of lemon wedges to add a burst of color and brightness that cuts through the richness. Then serve it all hot and enjoy every comforting bite.
How to Serve Cod and Potatoes in Rosemary Cream Recipe
Garnishes
Adding fresh parsley and lemon wedges not only enhances the visual appeal of the Cod and Potatoes in Rosemary Cream Recipe but also brightens each bite with subtle herbal and citrus notes. The parsley introduces a fresh, crisp contrast to the creamy sauce, while lemon juice adds a lively tang that perfectly complements the mild cod and earthy potatoes.
Side Dishes
This dish is wonderfully versatile when it comes to sides. Consider pairing it with a simple green salad for a fresh crunch, steamed asparagus for a touch of elegance, or even garlic butter green beans to maintain that cozy, comforting vibe. These sides keep the focus on the main dish while enhancing your overall dining experience with complementary textures and flavors.
Creative Ways to Present
For a more rustic presentation, serve the Cod and Potatoes in Rosemary Cream Recipe straight from the skillet, inviting guests to dig in family-style. Alternatively, plate it with a sprinkle of extra rosemary or a drizzle of good olive oil for a gourmet touch. Using shallow white plates also allows the beautiful colors of the golden potatoes, creamy sauce, and delicate cod to stand out, making the dish as delightful to look at as it is to eat.
Make Ahead and Storage
Storing Leftovers
If you are lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to 2 days. The flavors will deepen overnight, though the texture of the potatoes may soften slightly. Just make sure to keep the fish and sauce together to preserve that creamy consistency.
Freezing
Freezing this dish is possible but not ideal due to the cream sauce, which can change texture upon thawing. If you must freeze, place leftovers in a well-sealed container and freeze for up to one month. When thawing, do so slowly in the refrigerator to minimize separation of the sauce.
Reheating
For best results, reheat leftovers gently on the stovetop over low heat, stirring occasionally to bring the sauce back to a creamy, smooth state. Avoid microwaving on high to prevent the cream from curdling. Adding a splash of cream or milk can help restore the sauce’s luscious texture if needed.
FAQs
Can I use a different type of fish instead of cod?
Absolutely! White, flaky fish like haddock or pollock work beautifully in this recipe. Just keep in mind that cooking times may vary slightly depending on the thickness of the fillets.
Is it necessary to use heavy cream in this recipe?
Heavy cream is what gives the dish its luxurious texture and rich flavor, but you can substitute with half-and-half or a creamy plant-based alternative if preferred, though the sauce will be slightly lighter.
Can I prepare parts of this recipe in advance?
You can roast the potatoes and even prepare the cream sauce ahead of time. When ready to eat, combine the sauce with the potatoes and add the cod before baking. This can help streamline your cooking day.
How do I know when the cod is perfectly cooked?
The cod is done when it flakes easily with a fork and appears opaque throughout. Overcooking can dry it out, so keep an eye on the baking time and test gently near the end.
What wine pairs well with this Cod and Potatoes in Rosemary Cream Recipe?
A crisp white wine like Sauvignon Blanc or a lightly oaked Chardonnay complements the creamy, herbaceous flavors beautifully, balancing richness with bright acidity.
Final Thoughts
I honestly can’t recommend this Cod and Potatoes in Rosemary Cream Recipe enough. It’s one of those dishes that feels both special and comforting, suited for everyday dinners or impressing guests without fuss. The blend of roasted potatoes, fresh cod, and that dreamy rosemary cream sauce hits all the right notes. Give it a try—you’ll find yourself coming back to it again and again!
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