This creamy rosemary cod with potatoes is a warm hug on a plate! The tender cod pairs perfectly with buttery potatoes and a rich sauce, making every bite so comforting.
I love how quick and simple this dish is! Just pop it in the oven, and while it cooks, you can dance around the kitchen. Dinner and a mini workout? Yes, please! 🎶
Key Ingredients & Substitutions
Cod Fillets: Cod is a lovely, flaky fish that works well here. If you can’t find cod, try using haddock or pollock for a similar texture and taste. For a vegetarian option, consider using firm tofu or portobello mushrooms.
Baby Potatoes: Baby potatoes are perfect for this recipe as they cook quickly. You could substitute with Yukon Gold or red potatoes, cut into smaller pieces. Sweet potatoes would also add a nice twist!
Heavy Cream: This adds richness to the sauce, but if you want a lighter option, you can use half-and-half or a plant-based cream for dairy-free needs. Coconut milk can add a unique flavor as well.
Fresh Rosemary: Fresh rosemary brings a wonderful aroma! If you only have dried, just use about one teaspoon, but remember it’s more potent than fresh. Thyme is another great herb swap if you love its flavor.
How Do You Ensure the Cod is Cooked Perfectly?
Cooking cod just right is key to getting that delicate, flaky texture. Start by making sure the cod fillets are at room temperature before seasoning. This helps them cook evenly.
- Oven Preheat is Important: Set your oven to 400°F (200°C) and let it reach that temperature before placing the skillet inside. This ensures even cooking.
- Check for Flakiness: Bake the cod for 12-15 minutes. It’s done when it flakes easily with a fork and is opaque throughout.
- Don’t Overcook: Keep an eye on it as overcooked cod becomes tough. If you’re unsure, check it at 10 minutes to avoid any guesswork.
How to Make Creamy Rosemary Cod with Potatoes
Ingredients You’ll Need:
For the Main Dish:
- 4 cod fillets (about 6 oz each)
- 1 lb baby potatoes, halved or quartered if large
For the Cooking and Flavor Elements:
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup heavy cream
- 1/2 cup low-sodium chicken or vegetable broth
- 1 tbsp fresh rosemary leaves, chopped (or 1 tsp dried rosemary)
- Salt and freshly ground black pepper, to taste
- 1 tbsp butter
- Fresh parsley for garnish (optional)
How Much Time Will You Need?
This delightful recipe will take about 10 minutes for prep and around 25-30 minutes of cooking time, making it a fantastic choice for a quick, comforting dinner. Set aside about 40 minutes total to get your creamy rosemary cod on the table!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This ensures it’s hot and ready when you need to bake the cod.
2. Sauté the Potatoes:
In a large ovenproof skillet or pan, heat the olive oil over medium heat. Once the oil is hot, toss in the halved baby potatoes. Cook for about 10 minutes, stirring occasionally until they begin to soften and turn golden brown.
3. Add Aromatics:
Next, add the chopped onion and minced garlic to the skillet with the potatoes. Cook for another 3-4 minutes, stirring, until the onion becomes fragrant and translucent. Your kitchen will start to smell amazing!
4. Flavor the Mixture:
Now it’s time to stir in the fresh rosemary, along with a sprinkle of salt and pepper to taste. Give it a good mix to combine everything nicely.
5. Simmer:
Pour the chicken or vegetable broth into the skillet. Let this simmer for about 5 minutes, until the potatoes are fully tender. Just keep an eye on it to ensure it doesn’t boil over.
6. Create the Cream Sauce:
Reduce the heat to low and stir in the heavy cream and butter. Allow the sauce to thicken slightly for about 2-3 minutes. You want it creamy and luscious, ready to coat that cod!
7. Add the Cod:
Gently nestle the cod fillets into the creamy potato mixture. Season the top of the fish with a little more salt and pepper. It will bask in all that flavor as it cooks!
8. Bake:
Transfer the skillet to your preheated oven and bake for 12-15 minutes. The cod is done when it’s cooked through and flakes easily with a fork.
9. Serve and Enjoy:
Once removed from the oven, feel free to garnish with fresh parsley if you like. Serve hot and enjoy your creamy rosemary cod with potatoes. It’s a dish that’ll warm your heart and delight your taste buds!
Frequently Asked Questions (FAQ)
Can I Use Frozen Cod Fillets?
Yes, you can use frozen cod! Just make sure to thaw it fully before cooking. You can thaw the fish in the refrigerator overnight or place it in a sealed plastic bag and submerge it in cold water for about 30 minutes. Pat it dry before adding to the creamy mixture to avoid excess moisture.
Can I Substitute the Heavy Cream?
Absolutely! If you’d like a lighter version, you can use half-and-half or a plant-based cream like coconut milk or almond cream. Keep in mind that using coconut milk will give your dish a distinct flavor, so choose according to your taste preference!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat, stirring occasionally, or in the microwave until heated through. Be careful not to overheat it, as the cream can separate.
What Can I Serve with Creamy Rosemary Cod?
This dish pairs beautifully with a simple green salad or steamed vegetables for a balanced meal. You could also serve it with crusty bread to mop up that delicious creamy sauce!