Introduction

Oh, friends, let me tell you about a dish that just wraps you up in a warm hug on a chilly evening. Remember those cozy dinners at Grandma’s house, the ones that smelled like pure comfort and love? This Cod and Potatoes in Rosemary Cream Sauce is that feeling, bottled up and served on a plate. It’s unbelievably simple, surprisingly quick, and the kind of meal that makes everyone at your table sigh with pure contentment. Seriously, you’re going to want to bookmark this one!

Why You’ll Love This Recipe

Fast: We’re talking weeknight-friendly, people! Most of the magic happens while the potatoes are doing their thing in the oven.
Easy: No fancy footwork here. Just simple steps that lead to a restaurant-worthy meal.
Giftable: Imagine bringing this to a new parent or a friend who’s had a tough week. They’ll be eternally grateful!
Crowd-pleasing: Even the pickiest eaters will swoon over this creamy, dreamy dish.

Ingredients

Gathering your goodies is half the fun! Here’s what you’ll need:

4 Cod fillets: Look for nice, thick fillets. They hold up beautifully in the creamy sauce.
500 g Baby potatoes or Yukon Gold potatoes: These little gems get perfectly tender and a little crispy.
3 Garlic cloves: Because, let’s be honest, is anything truly complete without garlic?
Zest of 1 Lemon: This little zing brightens everything up without making it tart.
Fresh Parsley or Chives, for garnish: A pop of green makes everything look extra special.
1 tsp Fresh rosemary: The star of our fragrant sauce! Fresh is best here.
1 small Shallot or Onion: Shallots are a bit milder, but a small onion works just as well.
1/2 cup Halal-certified chicken or vegetable broth: This adds a depth of flavor to our sauce base.
1/2 tsp Dijon mustard: Just a touch to add a little tang and help the sauce emulsify.
1 tbsp Lemon juice: More of that lovely brightness!
Salt and black pepper, to taste: Our trusty flavor enhancers.
3 tbsp Olive oil: For roasting those potatoes and searing our fish.
1 tbsp Butter: Adds a lovely richness to the sauce.
1 1/2 cups Heavy cream: The secret to our luscious, velvety sauce.

How to Make It

Alright, apron on, let’s get cooking!

Preheat your oven to 400°F (200°C). This is where the magic starts!
Prep those potatoes: Wash your potatoes, and if they’re on the larger side, halve or quarter them so they cook evenly. Toss them with 1 tablespoon of olive oil, a good pinch of salt, and some pepper. Spread them out on a baking sheet and let them roast for about 25-30 minutes, or until they’re nice and tender with a golden-brown hue.
Mince and chop: While the potatoes are roasting, it’s time for some quick prep. Finely chop your shallot (or onion) and mince those garlic cloves. Don’t forget to finely chop your fresh rosemary – that aroma is going to be amazing!
Get the cod ready: Pat your cod fillets nice and dry with a paper towel. This helps them get a beautiful sear. Season them generously on both sides with salt and pepper.
Sear the fish: Grab a large oven-safe skillet. Heat the remaining 2 tablespoons of olive oil and that 1 tablespoon of butter over medium-high heat. Once it’s shimmering, carefully place your cod fillets in the skillet. Sear them for about 2-3 minutes per side until they’re lovely and golden brown. Then, gently remove the cod from the skillet and set it aside on a plate for a moment.
Build the sauce base: Toss the chopped shallot (or onion) into the same skillet. Sauté it for about 3-4 minutes until it’s nice and soft.
Add aromatics: Now, add your minced garlic and chopped rosemary to the skillet. Cook for just another minute until you can really smell their wonderful fragrance.
Deglaze the pan: Pour in the chicken or vegetable broth. Use your spoon to scrape up any tasty browned bits stuck to the bottom of the skillet – that’s where all the flavor is! Let this simmer for about 2 minutes to let those flavors meld.
Creamy dreaminess: Stir in the heavy cream and Dijon mustard. Bring the mixture to a gentle simmer, and let it cook for 3-5 minutes, stirring occasionally, until the sauce has thickened just a bit. It should be a lovely, luscious consistency.
Brighten it up: Stir in the lemon juice and lemon zest. Give it a taste and add more salt and pepper if you think it needs it.
Bring it all together: Gently return the seared cod fillets to the skillet, nestling them into that beautiful creamy sauce.
Bake to perfection: Transfer the entire skillet to your preheated oven. Bake for 8-10 minutes, or until the cod is cooked through and flakes apart easily when you poke it with a fork.
Serve and enjoy! Carefully take the skillet out of the oven. Spoon that gorgeous rosemary cream sauce generously over the cod and potatoes. Sprinkle with your fresh parsley or chives for a burst of color and freshness. Voilà!

Substitutions & Additions

This recipe is wonderfully forgiving! Feel free to make it your own:

Different Fish: While cod is fantastic, you could also try this with halibut, haddock, or even salmon. Adjust baking time slightly if using thicker fish.
Veggies Galore: Toss in some asparagus spears or broccoli florets during the last 10-15 minutes of the potato roasting time for extra greens.
Spice it Up: A pinch of red pepper flakes can add a nice little kick to the sauce.
Herbs: Thyme is a lovely substitute for rosemary if that’s what you have on hand.
Cream Alternatives: For a lighter sauce, you could try half-and-half, but be aware it won’t be as rich and might require a bit more simmering to thicken.

Tips for Success

A few little secrets to make this dish truly shine:

Don’t overcrowd the potato pan: Give those potatoes some breathing room so they can get nice and crispy, not steamed.
Pat that fish dry: I can’t stress this enough! Dry fish means a better sear.
Watch the sauce: Heavy cream can go from perfect to broken if you boil it too hard. Keep it at a gentle simmer.
Prep ahead: You can chop your shallots, garlic, and rosemary a day in advance and store them in airtight containers in the fridge.
Oven-safe skillet is key: Make sure your skillet can go from the stovetop to the oven!

How to Store It

Leftovers are a delicious bonus!

Once cooled, store any leftover cod and potatoes in an airtight container in the refrigerator for up to 2-3 days. The sauce might thicken up a bit more as it cools, which is perfectly normal. Reheat gently on the stovetop or in the oven at a low temperature.

FAQs

Can I make this ahead of time?

While it’s best enjoyed fresh, you can roast the potatoes and prepare the sauce base (up to step 11, before adding the cod) ahead of time. When you’re ready to serve, sear the cod, finish the sauce, and bake as directed.

What if I don’t have an oven-safe skillet?

No worries! You can transfer the sauce to a baking dish after step 11 and then place the seared cod on top before baking in the oven.

Is there a way to make the sauce thicker if it’s too thin?

If your sauce isn’t thickening up as much as you’d like, you can create a slurry by whisking together 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this into the simmering sauce and cook for another minute or two until it reaches your desired consistency.

Cozy Cod and Potatoes in Rosemary Cream Sauce

A simple, quick, and comforting weeknight meal featuring flaky cod fillets and tender potatoes simmered in a fragrant rosemary cream sauce. This dish is perfect for a cozy dinner and is easily adaptable.

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Prep Time 15

Cook Time 40

Servings 4 servings

Equipment

Oven Preheated to 400°F (200°C)
Baking Sheet
oven-safe skillet Large
Plate
Spoon
Paper towel
Airtight container For storing leftovers
Baking dish If not using an oven-safe skillet

Ingredients

Main ingredients

4 fillets Cod Nice, thick fillets
500 g Baby potatoes or Yukon Gold potatoes Halve or quarter larger ones
3 Garlic cloves Minced
1 small Shallot or Onion Finely chopped
1 Lemon Zest of, for sauce; juice of, for sauce
1 tsp Fresh rosemary Finely chopped
0.5 cup Halal-certified chicken or vegetable broth
0.5 tsp Dijon mustard
1.5 cups Heavy cream
3 tbsp Olive oil For roasting potatoes and searing fish
1 tbsp Butter For searing fish
Salt and black pepper To taste
Fresh Parsley or Chives For garnish

Instructions

Preheat your oven to 400°F (200°C).
Wash your potatoes, and if they're on the larger side, halve or quarter them so they cook evenly. Toss them with 1 tablespoon of olive oil, a good pinch of salt, and some pepper. Spread them out on a baking sheet and let them roast for about 25-30 minutes, or until they're nice and tender with a golden-brown hue.
While the potatoes are roasting, it's time for some quick prep. Finely chop your shallot (or onion) and mince those garlic cloves. Don't forget to finely chop your fresh rosemary – that aroma is going to be amazing!
Pat your cod fillets nice and dry with a paper towel. This helps them get a beautiful sear. Season them generously on both sides with salt and pepper.
Grab a large oven-safe skillet. Heat the remaining 2 tablespoons of olive oil and that 1 tablespoon of butter over medium-high heat. Once it's shimmering, carefully place your cod fillets in the skillet. Sear them for about 2-3 minutes per side until they're lovely and golden brown. Then, gently remove the cod from the skillet and set it aside on a plate for a moment.
Toss the chopped shallot (or onion) into the same skillet. Sauté it for about 3-4 minutes until it's nice and soft.
Now, add your minced garlic and chopped rosemary to the skillet. Cook for just another minute until you can really smell their wonderful fragrance.
Pour in the chicken or vegetable broth. Use your spoon to scrape up any tasty browned bits stuck to the bottom of the skillet – that's where all the flavor is! Let this simmer for about 2 minutes to let those flavors meld.
Stir in the heavy cream and Dijon mustard. Bring the mixture to a gentle simmer, and let it cook for 3-5 minutes, stirring occasionally, until the sauce has thickened just a bit. It should be a lovely, luscious consistency.
Stir in the lemon juice and lemon zest. Give it a taste and add more salt and pepper if you think it needs it.
Gently return the seared cod fillets to the skillet, nestling them into that beautiful creamy sauce.
Transfer the entire skillet to your preheated oven. Bake for 8-10 minutes, or until the cod is cooked through and flakes apart easily when you poke it with a fork.
Carefully take the skillet out of the oven. Spoon that gorgeous rosemary cream sauce generously over the cod and potatoes. Sprinkle with your fresh parsley or chives for a burst of color and freshness. Voilà!

Notes

Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop or in the oven at a low temperature. The sauce may thicken upon cooling.