Description

Tender cod fillets gently cooked in a silky rosemary-infused cream sauce with buttery potatoes. This comforting yet elegant one-pan dish delivers restaurant-quality flavor with simple ingredients.

Ingredients

4 cod fillets (about 5–6 oz each)

1 lb baby potatoes or Yukon Gold potatoes, halved or sliced

2 tbsp olive oil or butter

2 cloves garlic, minced

1 small shallot or 1/4 onion, finely chopped

1 cup heavy cream or half-and-half

1/2 cup chicken broth or fish stock

1 1/2 tsp fresh rosemary, finely chopped or 1/2 tsp dried rosemary

Salt, to taste

Black pepper, to taste

Zest of 1 lemon (optional)

Fresh parsley, for garnish

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Instructions

Place potatoes in a large skillet or saucepan, cover with cold salted water, and bring to a boil. Simmer for 10–12 minutes until just tender. Drain and set aside.
Pat cod fillets dry and season with salt and pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat and sear cod for 1–2 minutes per side until lightly golden. Remove and set aside.
Reduce heat to medium and add remaining olive oil or butter. Sauté shallots and garlic for about 2 minutes until softened.
Stir in rosemary and cook briefly until fragrant. Pour in broth and simmer for 2–3 minutes to reduce slightly.
Add cream and simmer gently for 4–5 minutes until slightly thickened. Stir in lemon zest if using and adjust seasoning with salt and pepper.
Add cooked potatoes to the sauce and stir gently to coat.
Nestle cod fillets into the skillet and spoon sauce over the top. Cover and cook on low heat for 5–7 minutes until cod is opaque and flakes easily with a fork (internal temperature 145°F).
Garnish with fresh parsley and serve warm.

Notes

Use half-and-half for a lighter sauce option.

Substitute rosemary with thyme or tarragon for a different herb profile.

Add spinach or peas for extra vegetables.

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Reheat gently over low heat and add a splash of broth or cream if needed to loosen the sauce.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 fillet with potatoes
Calories: 520
Sugar: 3g
Sodium: 420mg
Fat: 32g
Saturated Fat: 17g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 3g
Protein: 34g
Cholesterol: 125mg