Description
Cod & Potatoes in Rosemary Cream Sauce is a delightful dish that combines flaky cod and earthy potatoes in an aromatic rosemary-infused cream sauce.
Ingredients
Scale
- 4 cod fillets (150-180g each), skinless and boneless
- 500g baby potatoes or Yukon Gold potatoes, halved or quartered
- 3 tbsp olive oil
- 1 tbsp unsalted butter
- Salt and freshly ground black pepper, to taste
- 1 tbsp fresh lemon juice
- Zest of 1 lemon
- 3 garlic cloves, finely minced
- 1 small shallot or onion, finely chopped
- 1 tsp fresh rosemary, finely chopped (or ½ tsp dried)
- 1 ½ cups heavy cream
- ½ cup chicken or vegetable broth
- ½ cup non-alcoholic white wine (or extra chicken/vegetable broth with 1 tsp white wine vinegar)
- ½ tsp Dijon mustard (optional)
Instructions
- Preheat oven to 400°F (200°C). Peel and slice 500g potatoes into uniform 1/4-inch rounds. Toss with 2 tbsp olive oil, 1 tsp sea salt, and 1/2 tsp black pepper. Par-cook by roasting on a baking sheet for 15-20 min (flipping once) or boiling for 5-7 min until slightly tender. Set aside.
- Pat 4 cod fillets very dry, ensure no pin bones. Season both sides with 1/2 tsp sea salt and 1/4 tsp black pepper. Optionally, sear cod in 1 tbsp olive oil in an oven-safe skillet over medium-high heat for 1-2 min per side until light golden-brown; do not cook through. Transfer to a plate.
- In the same skillet, melt 1 tbsp butter over medium heat. Sauté 1 finely diced onion/shallot for 5-7 min until soft. Add 3 minced garlic cloves; cook for 1-2 min until fragrant, being careful not to burn.
- Pour in 1/2 cup non-alcoholic white wine (or broth/vinegar blend) and scrape up any browned bits. Simmer for 2-3 min until reduced by half. Add 1/2 cup chicken/vegetable broth and 1 tsp chopped fresh rosemary (or 1/2 tsp dried); simmer for 1-2 min.
- Reduce heat to low. Slowly stir in 1 1/2 cups heavy cream and 1/2 tsp Dijon mustard (if using). Gently simmer for 5-7 min, stirring occasionally, until slightly thickened. Season generously with salt, pepper, and grate in zest of half a lemon. Taste and adjust.
- Arrange half of par-cooked potato slices in an even layer in the oven-safe skillet (or a 9×13 inch baking dish), drizzling with some cream sauce. Place seared cod fillets on top. Cover with remaining potatoes, then pour the rest of the cream sauce evenly over everything. Cover with foil.
- Bake covered for 25 min at 400°F (200°C). Remove foil and bake uncovered for another 15-20 min, or until potatoes are tender, cod flakes easily (145°F/63°C), and sauce is bubbling. Let rest 5-10 min. Squeeze 1-2 tsp fresh lemon juice over dish before serving.
Notes
- This dish pairs well with a green salad.
- Leftovers can be stored in the refrigerator for up to 2 days.
- For a richer flavor, you can add more rosemary.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg