Cod & Potatoes in Rosemary Cream Sauce
This creamy and comforting cod and potatoes in rosemary cream sauce recipe is easy to make and perfect for a cozy family dinner or meal prep.
Ingredients
Main Ingredients
- 1.5 lbs cod fillets, skinless and boneless, cut into portions Fresh or thawed frozen works great.
- 1.5 lbs baby potatoes (or Yukon Gold), halved or quartered Parboil before cooking.
For the Sauce
- 2 tbsp olive oil For roasting potatoes.
- 2 tbsp butter For sautéing onion.
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped (or 1 tsp dried) Dried works fine too.
- 1 cup heavy cream (or half-and-half for lighter) For a lighter version, substitute with Greek yogurt.
- 0.5 cup low-sodium chicken or vegetable broth
- 1 tsp Dijon mustard (optional)
- 1 tbsp lemon juice
- to taste Salt and black pepper
- 1 tbsp chopped fresh parsley for garnish
- 1 tsp cornstarch mixed with 1 tbsp water (to thicken if needed)
Instructions
Preparation
- Parboil the baby potatoes for 10 minutes until just tender, then drain.
- Toss the potatoes in olive oil and roast or pan-fry until golden, about 15-20 minutes.
Making the Sauce
- While the potatoes are cooking, sauté the chopped onion in butter for about 5 minutes until soft and sweet.
- Add minced garlic and chopped rosemary, stirring until fragrant.
- Pour in the broth and cream, then add Dijon and lemon juice. Simmer gently for 3-5 minutes to meld flavors.
- Season with salt and pepper to taste.
Cooking the Cod
- Nestle the cod pieces into the sauce, cover, and cook for 6-10 minutes depending on thickness until the fish flakes easily with a fork.
- If the sauce is too thin, whisk in the cornstarch slurry and simmer for an additional minute.
Notes
Keep cod dry before cooking for better texture. Can be made ahead. Store in airtight container for up to 3 days or freeze portions of sauce and potatoes without the fish.