Description
Creamy Cod & Potatoes in Rosemary Cream Sauce is a simple, comforting dinner. My easy recipe brings tender fish and potatoes together in one pan. So good!
Ingredients
Scale
- Main Players:
- 1.5 lbs cod fillets (about 4 pieces), patted dry
- 1.5 lbs Yukon Gold potatoes, cut into 1-inch chunks
- 2 sprigs fresh rosemary, finely chopped (about 1.5 tbsp)
- Creamy Sauce Essentials:
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup chicken broth
- 1.5 cups heavy cream
- 4 cloves garlic, minced
- Flavor Foundations:
- 1 small yellow onion, chopped
- 1 tsp Dijon mustard
- 1 tbsp fresh lemon juice
- Finishing Touches:
- 2 tbsp fresh parsley, chopped
- Salt and black pepper, to taste
- 1 tbsp olive oil
Instructions
- Prep the Potatoes: First things first, get those Yukon Gold potatoes washed, peeled (or not, if you like the skin, I don’t always bother!), and cut into about 1-inch chunks. Toss them with a drizzle of olive oil, a pinch of salt, and a good grind of black pepper. Spread them out on a baking sheet – don’t overcrowd them, or they’ll steam instead of roast. This is where I sometimes forget to preheat the oven, oops! Roast at 400°F (200°C) for about 20-25 minutes, until they’re tender and starting to get golden.
- Sauté Aromatics: While the potatoes are doing their thing, melt a tablespoon of unsalted butter in a large, oven-safe skillet over medium heat. Add your chopped yellow onion and cook until it’s softened and translucent, about 5-7 minutes. Then, stir in your minced garlic and chopped fresh rosemary. Oh, the smell! It’s honestly one of my favorite kitchen aromas. Cook for just a minute more until fragrant, but don’t let the garlic burn – that’s a mistake I’ve made before, and it makes everything bitter.
- Build the Rosemary Cream Sauce: Sprinkle the flour over the onion, garlic, and rosemary mixture, stirring constantly for about a minute. This creates a roux, thickening our sauce. Gradually whisk in the chicken broth, making sure there are no lumps. Then, pour in the heavy cream. Stir it all together until it starts to gently simmer and thicken. This is the heart of our Cod & Potatoes in Rosemary Cream Sauce, so take your time and enjoy the process!
- Season the Sauce: Once the sauce has thickened nicely, stir in the Dijon mustard and a good pinch of salt and pepper. Taste it! This is your chance to adjust the seasonings. Sometimes I add a little extra pepper, just because I like that kick. You want that rosemary cream sauce to be flavorful and inviting.
- Add the Cod: Gently nestle the cod fillets into the simmering rosemary cream sauce. They should be mostly submerged. Cover the skillet (if you have a lid, otherwise foil works!) and let the fish poach gently in the sauce for about 10-12 minutes, or until the cod is opaque and flakes easily with a fork. Overcooking cod is a tragedy, so keep an eye on it! I once walked away for “just a minute” and came back to slightly dry fish. Lesson learned!
- Combine and Finish: Once the potatoes are roasted and the cod is cooked, carefully add the tender potatoes to the skillet with the Cod & Potatoes in Rosemary Cream Sauce. Give everything a gentle stir to combine. Squeeze in that fresh lemon juice and sprinkle with fresh chopped parsley. The vibrant green against the creamy sauce? So pretty! Serve it up right away and enjoy your comforting Cod & Potatoes in Rosemary Cream Sauce.