Description
My Elegant Cod and Potatoes in Rosemary Cream feels like a warm hug from the Portuguese coastline. Creamy, herb-infused comfort arrives on your plate with tender fish and silky potatoes that make weeknight dinners feel special.
Ingredients
Scale
Main Ingredients:
- 1.5 lbs cod fillets, cut into 4-ounce portions
- 1.5 lbs baby potatoes, halved or quartered depending on size
- 2 cups heavy cream
Aromatics and Seasonings:
- 3 cloves garlic, minced
- 1.5 teaspoons fresh rosemary, finely chopped
- Salt
- Freshly ground black pepper
Cooking Ingredients:
- 2 tablespoons olive oil
- Optional: fresh parsley
- Optional: extra rosemary
Instructions
- Salt 1.5 liters of water in a large pot. Boil 680 grams halved baby potatoes for 10-12 minutes until fork-tender. Your potatoes should remain intact and not disintegrate. Drain and reserve.
- Heat 2 tablespoons olive oil in a large skillet over medium temperature (175°C). Add 3 minced garlic cloves, cooking 1-2 minutes until fragrant. Stir constantly to prevent burning.
- Incorporate 1.5 teaspoons finely chopped rosemary into the skillet. Cook 30 seconds to release aromatic oils. Your kitchen will smell incredible.
- Pour 475 milliliters heavy cream into the skillet. Season with salt and black pepper. Simmer gently for 3-4 minutes, allowing cream to thicken and herbs to infuse.
- Carefully place 680 grams cod fillets (cut into 4-ounce portions) into the cream sauce. Arrange potatoes around fish. Ensure each piece has space.
- Cover skillet, reduce heat to low (149°C). Simmer 8-10 minutes until cod turns opaque and flakes easily with a fork. Your fish should be delicate and tender.
- Taste sauce and adjust seasoning as needed. Transfer fish and potatoes to serving bowls. Ladle rosemary cream generously over each portion.
- Optional: Sprinkle fresh parsley or additional rosemary on top. Serve immediately with crusty bread or green salad.
Notes
- Make sure potatoes are just fork-tender before adding to cream, as they’ll continue cooking and you want them to hold their shape without falling apart.
- Use fresh rosemary if possible, as dried herbs won’t provide the same vibrant flavor and aromatic quality to the cream sauce.
- For a lighter version, substitute half-and-half or whole milk for heavy cream, understanding the sauce will be less rich but still delicious.
- When cooking cod, watch carefully to prevent overcooking, as the fish becomes tough and dry quickly when left too long in the hot liquid.
- Prep Time: 5 minutes
- Cook Time: 23 to 28 minutes
- Category: Cod
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 380 kcal
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg