Description
Cod and Potatoes in Rosemary Cream turns simple ingredients into pure comfort on your dinner plate. Delicate fish and creamy potatoes blend with fragrant rosemary, creating a hearty Portuguese-style dish that feels like a warm embrace from a seaside kitchen.
Ingredients
Scale
Primary Ingredients:
- 1.5 lbs (680g) cod fillets, skinless and boneless
- 1.5 lbs (680g) baby potatoes, halved
Supporting Ingredients:
- 2 tablespoons olive oil
- 1 cup (240ml) heavy cream
- 2 tablespoons Dijon mustard
Seasoning and Aromatics:
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 tablespoon fresh rosemary, finely chopped
- 2 garlic cloves, minced
- 1 small yellow onion, thinly sliced
Optional Garnish:
- Lemon wedges
- Fresh parsley
Instructions
- Preheat the oven to 400°F (200°C). Grab the 1½ lbs (680g) of baby potatoes and slice each in half. Toss them with 1 tablespoon olive oil, ½ teaspoon sea salt, and ¼ teaspoon black pepper in a large oven-safe skillet.
- Roast the potatoes for exactly 25 minutes until they turn golden and become tender when pierced with a fork.
- Heat the remaining 1 tablespoon olive oil in a separate skillet over medium heat. Add the thinly sliced yellow onion and cook until it becomes translucent.
- Mince 2 garlic cloves and add them to the onions. Sauté for precisely 1 minute to release their aromatic flavor.
- Pour 1 cup (240ml) heavy cream into the skillet. Stir in 2 tablespoons Dijon mustard and 1 tablespoon finely chopped fresh rosemary.
- Simmer the cream sauce gently for 5 minutes, allowing it to slightly thicken. Taste and adjust seasoning as needed.
- Pour the fragrant cream sauce over the roasted potatoes in the skillet. Carefully nestle the 1½ lbs (680g) cod fillets into the sauce, spooning extra sauce on top of each piece.
- Bake uncovered for 12-15 minutes, checking that the cod flakes easily with a fork.
- Remove the skillet from the oven and let it rest for 5 minutes. Optionally, sprinkle fresh parsley and serve with lemon wedges.
Notes
- Select fresh, firm cod fillets for the best texture and flavor in your dish.
- Avoid overcooking the fish by checking its doneness early, as cod can quickly become dry and tough.
- Use baby potatoes with thin skins to save time on prep and get a crispy, golden exterior when roasting.
- If watching your fat intake, replace heavy cream with half-and-half or a lighter dairy alternative for the sauce.
- Prep Time: 10 minutes
- Cook Time: 42-46 minutes
- Category: Cod
- Method: Roasting
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 290 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 70 mg