Description
Tender cod fillets and buttery baby potatoes in a rich, creamy rosemary-infused sauce—an elegant yet cozy dish that feels like a warm hug in every bite.
Ingredients
- ~1 lb cod fillets (fresh or fully thawed frozen)
- 1 lb baby potatoes (Yukon gold or similar), halved
- 2 tablespoons olive oil (divided)
- 2 cloves garlic, minced
- 1–2 sprigs fresh rosemary, finely chopped
- 1 cup heavy cream
- ½ cup chicken or fish stock (optional for depth)
- 2 tablespoons butter
- Juice of ½ lemon (optional for brightness)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (optional garnish)
Instructions
- Preheat oven to 400°F (200°C). Toss baby potatoes with 1 tbsp olive oil, salt, and pepper. Roast in a baking dish until golden and tender, about 25–30 minutes.
- Meanwhile, heat the remaining olive oil and butter in a skillet over medium heat. Add garlic and rosemary; sauté just until aromatic (about 1 minute).
- Stir in heavy cream and stock (if using). Simmer gently to thicken, about 5 minutes. Season with salt and pepper.
- Season cod lightly with salt and pepper. Nestle the fillets into the creamy sauce—
- Once the potatoes are roasted, remove from oven and arrange cod and sauce over them or transfer them into the skillet. Bake until cod is flaky and cooked through, about 10–15 minutes.
- Optional: drizzle lemon juice over before serving to brighten the flavor.
- Garnish with chopped parsley and serve immediately—saucy, comforting, and elegant.
Notes
- This approach echoes a trusted recipe using roasted Yukon potatoes and an aromatic cream sauce with garlic, rosemary, lemon, mustard, capers, and hints of cayenne :contentReference[oaicite:0]{index=0}.
- For sautéed/pan-roasted variation: pan-sear potatoes and cod separately, then combine with the cream sauce in the skillet just before serving :contentReference[oaicite:1]{index=1}.
- Use dried rosemary only if fresh isn’t available—1 tsp dried works well.
- For extra savory zing, finish the sauce with mustard, capers, or a dash of cayenne—as seen in The Modern Proper version :contentReference[oaicite:2]{index=2}.
- Store leftovers in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of milk or cream.
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes (roasting) + 10–15 minutes (baking)
- Category: Main Course
- Method: Roasting and Baking/Stovetop
- Cuisine: Comfort / Modern European
Nutrition
- Serving Size: 1/4 recipe
- Calories: ~550 kcal
- Sugar: 2g
- Sodium: 550mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg
