Rosemary Cream Sauce Cod & Potatoes
This comforting dinner delight perfectly balances flaky, mild Atlantic cod with hearty, fork-tender baby potatoes. Bathed in a luxurious, herbaceous cream sauce infused with aromatic fresh rosemary and savory garlic, this meal is both a wholesome balance of lean protein and fiber-rich carbohydrates. It is a restaurant-quality dish that is surprisingly simple to assemble using pantry staples, making it an ideal choice for a sophisticated yet effortless weeknight dinner that celebrates fresh flavors and comforting textures.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4 servings 1x
- Category: Main Dishes
- Method: Pan-searing and Simmering
- Cuisine: Modern European
- Diet: Pescatarian
Ingredients
4 Atlantic cod fillets
1 lb baby potatoes, quartered
1 cup heavy cream
2 tbsp fresh rosemary, finely minced
2 cloves garlic, pressed or grated
1 tbsp olive oil
Sea salt to taste
Black pepper to taste
Instructions
Place potatoes in a large pot with salted cold water.
Boil potatoes until fork-tender, about 15 minutes, then drain and set aside.
Season the cod fillets liberally with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat.
Sear the cod for 3 minutes per side until golden brown, then set aside on a warm plate.
Reduce heat to medium and add garlic and rosemary to the skillet.
Pour in the heavy cream and stir until the sauce begins to reduce and thicken slightly.
Return the cod and potatoes to the skillet, coating them with the rosemary cream sauce until heated through.
Notes
Use waxy baby potatoes to ensure they hold their shape perfectly during cooking. For a dairy-free alternative, you may substitute the heavy cream with full-fat coconut milk. Haddock is an excellent substitute if cod is unavailable.
Nutrition
- Serving Size: 1 fillet with potatoes and sauce
- Calories: 450
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg