Description
A hearty and comforting dish featuring tender cod fillets poached in a rich rosemary cream sauce with soft potatoes, perfect for cozy dinners and quick weeknight meals.
Ingredients
Scale
- 1 lb (450 g) cod fillets, skinless and boneless
- 3 medium potatoes (Yukon Gold or red), about 450 g
- 1 cup (240 ml) heavy cream (or half-and-half for lighter option)
- 2–3 sprigs fresh rosemary
- 2 garlic cloves, minced
- 2 tbsp (28 g) unsalted butter
- 1/4 cup (60 ml) white wine (optional, can substitute chicken or vegetable broth)
- Salt and freshly ground black pepper, to taste
- 1 tbsp olive oil
- 1 tbsp lemon juice (optional)
Instructions
- Prepare the potatoes: Peel if desired, then cut into 1-inch chunks. Place in a pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until tender but not falling apart, about 12-15 minutes. Drain and set aside.
- Pat the cod fillets dry with paper towels, then season both sides with salt and freshly ground black pepper. Set aside.
- In a large skillet over medium heat, melt the butter with olive oil. Add minced garlic and rosemary sprigs. Sauté gently for 1-2 minutes until fragrant but not browned.
- Pour in the white wine or broth, scraping any bits off the pan bottom. Let it simmer and reduce by half, about 3-4 minutes.
- Stir in the heavy cream, season with salt and pepper, and bring to a low simmer. Allow the sauce to thicken slightly, about 5 minutes, watching carefully to avoid boiling over.
- Nestle the cod fillets gently into the sauce. Cover the pan with a lid or foil, reduce heat to low, and poach the fish for 8-10 minutes until opaque and flaky.
- Carefully fold the cooked potatoes into the rosemary cream sauce, stirring gently to coat without breaking them up.
- Just before serving, drizzle lemon juice over the dish and remove rosemary sprigs.
- Serve immediately, spooning cod, potatoes, and sauce onto plates.
Notes
If sauce is too thick, add a splash of cream or broth to loosen. Avoid overcooking cod to keep it tender and juicy. Fresh rosemary is preferred over dried for best flavor. For dairy-free version, substitute heavy cream with coconut or cashew cream. Poach fish gently in sauce to maintain moisture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1/4
- Calories: 420
- Sugar: 2
- Sodium: 350
- Fat: 28
- Saturated Fat: 16
- Carbohydrates: 20
- Fiber: 3
- Protein: 28
Keywords: cod recipe, rosemary cream sauce, potatoes, easy dinner, seafood, weeknight meal, comforting food