Introduction
Hey there! Have you ever tried the delightful combination of cod and potatoes in a rosemary cream sauce? Trust me, it’s a culinary masterpiece that will leave your taste buds dancing with joy. I stumbled upon this recipe during one of my culinary adventures, and it has become a family favorite ever since. The creamy sauce infused with the aromatic rosemary perfectly complements the tender cod and hearty potatoes. It’s a dish that brings warmth and comfort to any dining table. So, let’s dive into the world of cod and potatoes in rosemary cream sauce!
Why You’ll Love This Recipe
I make this dish when I want to treat my loved ones to a special meal that’s both elegant and comforting. The combination of tender cod, creamy potatoes, and fragrant rosemary creates a harmonious symphony of flavors. My family goes crazy for this because it’s a dish that feels indulgent yet wholesome. It’s perfect for a cozy dinner at home or when you want to impress your guests with a restaurant-quality meal.
Ingredients
For this recipe, you’ll need the following ingredients:
- 4 cod fillets
- 4 medium potatoes, peeled and diced
- 1 cup heavy cream
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- Salt and pepper to taste
Optional substitutions: If you’re in a hurry, you can use frozen cod fillets instead of fresh ones. Feel free to experiment with different types of potatoes or use a combination of white and sweet potatoes for added flavor.
Directions
1. Preheat your oven to 375°F (190°C).
2. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant.
3. Add the diced potatoes to the skillet and cook until they are golden brown and slightly crispy on the edges.
4. While the potatoes are cooking, season the cod fillets with salt and pepper.
5. Once the potatoes are ready, remove them from the skillet and set them aside.
6. In the same skillet, place the cod fillets and cook for 2-3 minutes on each side until they are lightly browned.
7. Remove the cod fillets from the skillet and transfer them to a baking dish.
8. In a small saucepan, heat the heavy cream over low heat. Stir in the chopped rosemary and let it simmer for a few minutes to infuse the flavors.
9. Pour the rosemary cream sauce over the cod fillets in the baking dish.
10. Add the cooked potatoes to the baking dish, gently tossing them in the sauce.
11. Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes, or until the cod is cooked through and the potatoes are tender.
12. Serve the cod and potatoes in rosemary cream sauce hot and garnish with a sprinkle of fresh rosemary leaves.
Notes
I’ve discovered that using fresh rosemary gives the sauce a more vibrant flavor. However, if you don’t have fresh rosemary on hand, you can use dried rosemary, but reduce the amount by half as dried herbs are more potent. Don’t worry if the sauce seems thin at first, it will thicken as it bakes with the cod and potatoes.
Variations
As an experiment, I once added a handful of diced bacon to the skillet while cooking the potatoes. The smoky flavor combined with the rosemary cream sauce created a mouthwatering twist. However, if you prefer a vegetarian version, you can omit the bacon and add some sautéed mushrooms to enhance the earthy flavors.
Equipment
While it’s not essential, a cast-iron skillet works wonders for achieving that perfect golden crust on the cod fillets. If you don’t have one, a regular non-stick skillet will do the job just fine. The baking dish should be large enough to accommodate the cod fillets and potatoes comfortably.
Storage
This dish is best enjoyed fresh out of the oven. However, if you have any leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. Though honestly, in my house, it never lasts more than a day!
Serving Suggestions
I personally love serving this dish with a side of steamed asparagus or a crisp green salad. The vibrant colors and fresh flavors complement the richness of the cod and potatoes. You can also serve it with a crusty baguette to soak up the delicious rosemary cream sauce.
Pro Tips
From my past mistakes, I’ve learned that rushing the cooking time of the potatoes can result in them being undercooked. Take your time to achieve that perfect golden brown color and crispiness. Also, resist the temptation to peek into the oven while the dish is baking. The steam trapped inside is crucial for creating a moist and flavorful final result.
FAQ
Q: Can I use frozen cod fillets for this recipe?
A: Absolutely! Frozen cod fillets work just as well. Just make sure to thaw them properly before cooking.
Q: Can I use dried rosemary instead of fresh?
A: Yes, you can use dried rosemary, but remember to reduce the quantity by half as dried herbs are more concentrated.
Q: Can I substitute the heavy cream with a lighter alternative?
A: While heavy cream provides the richness and velvety texture to the sauce, you can experiment with lighter options like half-and-half or whole milk. However, the sauce may be slightly thinner.
Now that you have the recipe for cod and potatoes in rosemary cream sauce, it’s time to gather your ingredients and embark on a culinary adventure. Enjoy the delightful flavors and the warmth it brings to your table. Bon appétit!
Cod & Potatoes in Rosemary Cream Sauce
A delightful combination of tender cod and creamy potatoes in a fragrant rosemary-infused cream sauce. Perfect for a special meal at home.
Ingredients
- 4 cod fillets
- 4 medium potatoes, peeled and diced
- 1 cup heavy cream
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- Salt and pepper to taste
Directions
-
Preheat your oven to 375°F (190°C).
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In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant.
-
Add the diced potatoes to the skillet and cook until they are golden brown and slightly crispy on the edges.
-
Season the cod fillets with salt and pepper.
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Remove the potatoes from the skillet and set aside.
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Place the cod fillets in the skillet and cook for 2-3 minutes on each side until lightly browned.
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Transfer the cod fillets to a baking dish.
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In a small saucepan, heat the heavy cream over low heat. Stir in the chopped rosemary and let it simmer to infuse the flavors.
-
Pour the rosemary cream sauce over the cod fillets in the baking dish.
-
Add the cooked potatoes to the baking dish, gently tossing them in the sauce.
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Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes until the cod is cooked through and the potatoes are tender.
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Serve hot and garnish with fresh rosemary leaves.