Cod and Potatoes in Rosemary Cream Sauce used to be one of those dishes I only attempted when I had plenty of time on my hands. However, after experimenting, I’ve found a simple method that fits perfectly into busy weeknight dinners. You just mix a handful of ingredients, pop everything in the oven, and go relax while it cooks. The result is a creamy, flavorful dish that looks and tastes impressive without needing a lot of effort. Once you try this easy recipe, I bet it will become a go-to for those hectic evenings.
Recipe Card – Cod and Potatoes in Rosemary Cream Sauce
Cod and Potatoes in Rosemary Cream Sauce
Equipment
- Large Skillet
Ingredients
Ingredients
- 500 g Cod fillets skinless
- 500 g Potatoes waxy, cut into cubes
- 15 ml Olive oil extra virgin
- 200 ml Heavy cream
- 5 g Rosemary fresh, chopped
- 1 g Salt to taste
- 1 g Pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add the cubed potatoes and sauté for about 10 minutes until they are tender and golden.
- Push the potatoes to one side of the skillet and add the cod fillets, cooking until they are opaque.
- Pour the heavy cream over the cod and potatoes, then sprinkle with rosemary, salt, and pepper.
- Simmer for another 5 minutes until the sauce is warmed through and slightly thickened.
Notes
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Video: Baked cod & potatoes with rosemary cream sauce
FAQ – Cod and Potatoes in Rosemary Cream Sauce
Question: What sides go well with Cod and Potatoes in Rosemary Cream Sauce?
Answer: Some great side options include steamed green beans, sautéed spinach, or a fresh salad. You want something light that complements the rich creaminess of the dish without overshadowing it.
Question: How can I make this recipe healthier?
Answer: You can use low-fat cream or a plant-based alternative to cut down on calories. Additionally, adding more vegetables, like spinach or asparagus, can boost the nutrition without sacrificing flavor.
Question: Can I use other types of fish?
Answer: Absolutely! While cod works beautifully, you can substitute it with other white fish like haddock or tilapia. Just be mindful of the cooking times, as they might vary slightly.
Conclusion
Once your Cod and Potatoes in Rosemary Cream Sauce is ready, you’ll be greeted by the delightful aromas of rosemary and garlic mingling in the air. The cod is tender and flaky, resting in a pool of creamy sauce, while the potatoes offer a satisfying, buttery texture. Seriously, it looks as good as it tastes! I have no doubt you’ll feel proud serving this to your family. So, roll up those sleeves and give it a try – you might be surprised how simple and satisfying this recipe can be on a busy weeknight.