Description
A comforting European main course featuring tender cod fillets and baby potatoes simmered in a fragrant rosemary cream sauce. This stovetop recipe is easy to prepare and perfect for a flavorful, wholesome dinner.
Ingredients
Fish and Potatoes
- 4 cod fillets (about 6 oz each)
- 1 lb baby potatoes, halved
- Salt and black pepper to taste
For Cooking and Sauce
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken or vegetable broth
- 1 teaspoon fresh rosemary, chopped
- 1/2 teaspoon dried thyme
Garnish (optional)
- Lemon wedges
- Fresh parsley
Instructions
- Cook Potatoes: Bring a pot of salted water to a boil and cook the halved baby potatoes for 10–12 minutes until fork tender. Drain and set aside.
- Prepare Cod: Pat the cod fillets dry and season both sides with salt and black pepper. Heat olive oil in a large skillet over medium heat. Sear cod fillets for 2–3 minutes per side until lightly golden but not fully cooked. Remove from skillet and set aside.
- Make Sauce Base: In the same skillet, melt butter and sauté minced garlic for about 30 seconds until fragrant. Stir in chopped rosemary and dried thyme.
- Simmer Sauce: Pour in broth and let it simmer for 2 minutes. Add heavy cream and continue simmering for 4–5 minutes until the sauce thickens slightly.
- Combine and Finish Cooking: Add cooked potatoes into the skillet and nestle the cod fillets back in. Cover and simmer on low heat for 5–7 minutes until the cod is completely cooked and flakes easily with a fork.
- Season and Serve: Taste the sauce and adjust seasoning with salt and pepper if needed. Serve hot, garnished with fresh parsley and lemon wedges if desired.
Notes
- You can substitute cod with haddock or halibut for variety.
- For a lighter cream sauce, use half-and-half or light cream instead of heavy cream.
- Pair with crusty bread or steamed greens to round out the meal.
