Description
A comforting, one-pan dish featuring flaky cod and tender potatoes smothered in a fragrant rosemary cream sauce. Perfect for cozy weeknight dinners or casual entertaining.
Ingredients
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4 cod fillets (about 5–6 oz each)
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1 lb baby potatoes, halved
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1 tbsp olive oil
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1 tbsp butter
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3 garlic cloves, minced
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1 cup heavy cream
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1/2 cup chicken or vegetable broth
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1 tsp fresh rosemary, finely chopped (or 1/2 tsp dried)
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Salt and pepper, to taste
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Zest of 1 lemon (optional)
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Fresh parsley, chopped (for garnish)
Instructions
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Parboil the potatoes in salted water for 8–10 minutes until just tender. Drain and set aside.
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In a large skillet, heat olive oil and butter over medium heat.
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Sear cod fillets for 2–3 minutes per side until golden. Remove and set aside.
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In the same skillet, sauté garlic for 30 seconds. Add cream, broth, rosemary, salt, pepper, and lemon zest. Stir to combine.
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Add potatoes to the skillet. Simmer for 5 minutes.
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Return cod fillets to the pan. Spoon sauce over them and simmer gently for 5–7 minutes until cod is cooked through.
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Garnish with parsley and serve warm.
Notes
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Substitute cod with haddock or halibut if preferred.
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Use dairy-free cream alternatives for a lighter or non-dairy version.
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Adjust rosemary to taste—it’s aromatic and can be overpowering if overused.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-pan / Skillet
- Cuisine: European / Mediterranean
Nutrition
- Calories: 380 kcal
- Sugar: 2g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg