Cod and Potatoes in Rosemary Cream Sauce Recipe

Introduction

This comforting dish features tender cod and thinly sliced potatoes baked together in a fragrant rosemary cream sauce. It’s a simple yet elegant meal perfect for any weeknight or special occasion.

Ingredients

• 4 medium potatoes, peeled and thinly sliced
• 1 cup heavy cream
• 2 cloves garlic, minced
• 2 tablespoons fresh rosemary, finely chopped
• 2 tablespoons butter
• Salt and pepper to taste
• Olive oil for cooking

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: In a saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1-2 minutes.
3. Step 3: Add the heavy cream to the saucepan and stir in the chopped rosemary. Season with salt and pepper to taste. Let the sauce simmer gently for 5-7 minutes, allowing the flavors to meld together. Remove from heat and set aside.
4. Step 4: In a large oven-safe dish, layer the thinly sliced potatoes evenly on the bottom.
5. Step 5: Place the cod fillets on top of the potatoes and season them with salt and pepper.
6. Step 6: Pour the rosemary cream sauce over the cod and potatoes, making sure everything is evenly coated.
7. Step 7: Drizzle a little olive oil over the top and cover the dish with aluminum foil.
8. Step 8: Bake in the preheated oven for 25-30 minutes, or until the cod is cooked through and the potatoes are tender.
9. Step 9: Remove the foil and broil for an additional 3-5 minutes to brown the top slightly.
10. Step 10: Serve hot, garnished with fresh rosemary sprigs if desired.

Tips & Variations

• Use Yukon Gold potatoes for a creamy texture that holds up well during baking.
• Fresh rosemary works best, but dried rosemary can be used—reduce quantity to 1 tablespoon.
• For extra flavor, add a squeeze of lemon juice over the cod before baking.
• Substitute cod with other white fish like haddock or halibut if preferred.
• To make it lighter, use half-and-half instead of heavy cream, though the sauce will be less rich.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave to avoid drying out the fish and potatoes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish in advance?

Yes, you can assemble the dish up to the baking step and refrigerate it covered for a few hours before cooking. Just add a few extra minutes to the baking time if baking straight from the fridge.

What is the best way to tell when the cod is cooked?

The cod is done when it flakes easily with a fork and appears opaque all the way through. It should reach an internal temperature of 145°F (63°C) if using a food thermometer.

Cod and Potatoes in Rosemary Cream Sauce Recipe

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★★★★★

4.9 from 118 reviews

A comforting and elegant dish featuring tender cod fillets baked over thinly sliced potatoes, all enveloped in a rich rosemary-infused cream sauce. This recipe highlights the delicate flavors of fresh rosemary and garlic, creating a savory meal perfect for a cozy dinner.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: European

Ingredients

Scale 1x2x3x

Potatoes

• 4 medium potatoes, peeled and thinly sliced

Sauce

• 1 cup heavy cream
• 2 cloves garlic, minced
• 2 tablespoons fresh rosemary, finely chopped
• 2 tablespoons butter
• Salt and pepper to taste

Additional

• Olive oil for cooking and drizzling
• 2 cod fillets (about 6 oz each)

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the dish evenly.
2. Prepare Cream Sauce: In a saucepan over medium heat, melt the butter. Add the minced garlic and sauté for 1-2 minutes until fragrant, taking care not to brown the garlic excessively. Pour in the heavy cream and stir in the chopped rosemary. Season the sauce with salt and pepper, then let it simmer gently for 5-7 minutes to allow the flavors to meld. Remove from heat and set aside.
3. Layer Potatoes: In a large oven-safe baking dish, arrange the thinly sliced potatoes in an even layer at the bottom to ensure uniform cooking.
4. Add Cod Fillets: Place the cod fillets on top of the potato layer and season both the fish and potatoes with salt and pepper to enhance the flavor.
5. Pour Sauce and Add Oil: Pour the prepared rosemary cream sauce evenly over the cod and potatoes, making sure everything is well coated. Drizzle a small amount of olive oil on top to aid browning and add richness.
6. Bake Covered: Cover the dish tightly with aluminum foil to retain moisture and bake in the preheated oven for 25-30 minutes, or until the cod is fully cooked and the potatoes are tender when pierced with a fork.
7. Broil to Finish: Remove the foil and switch the oven to broil. Broil the dish for an additional 3-5 minutes to brown the top slightly and develop a lovely golden crust.
8. Serve: Serve hot, optionally garnished with fresh rosemary sprigs for an aromatic and attractive presentation.

Notes

• Ensure the potatoes are sliced uniformly thin to guarantee even cooking.
• Do not overcook the garlic when sautéing; it should be fragrant but not browned.
• Covering the dish during baking helps keep the moisture in, preventing the cod from drying out.
• Broiling at the end adds a beautiful color and slight crispness to the surface.
• Fresh rosemary is preferred for the best flavor, but dried rosemary can be used in a pinch—reduce quantity by half.

Keywords: cod recipe, baked cod, rosemary cream sauce, cod and potatoes, easy fish dinner, creamy fish dish