Cod and Potatoes in Rosemary Cream Sauce Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the dish evenly.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
