Cod and Potatoes in a Silky Rosemary Cream Sauce: A Rustic Dinner with Elegant Flavor
Tender cod fillets and soft potatoes gently simmered in a fragrant rosemary cream sauce. Cozy, comforting, and simple enough for a relaxed weeknight dinner.
Ingredients
- 4 cod fillets
- 4 medium potatoes, thinly sliced
- 1 ½ cups heavy cream
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1–2 teaspoons fresh rosemary, chopped
- Salt, to taste
- Black pepper, to taste
- Lemon juice (optional, for finishing)
Instructions
- Pat the cod fillets dry and season lightly with salt and pepper. Set aside.
- Heat olive oil and butter in a large skillet over medium heat.
- Add the sliced potatoes, season with salt and pepper, and cook for 8–10 minutes, turning occasionally, until slightly tender and lightly golden.
- Add the garlic and rosemary to the pan and cook for about 30 seconds, just until fragrant.
- Pour in the cream and bring to a gentle simmer. Adjust seasoning if needed.
- Nestle the cod fillets into the sauce, spooning some sauce over the top.
- Cover loosely and simmer on low heat for 8–12 minutes, until the cod is opaque and flakes easily.
- Finish with a small squeeze of lemon juice if desired. Serve immediately.
Notes
- Keep the heat low to prevent the cream sauce from separating.
- For a lighter version, use half-and-half instead of heavy cream.
- This dish is best enjoyed fresh, right after cooking.