Why You’ll Love This Recipe
- Balanced Flavors: The mild, flaky cod pairs beautifully with the creamy, herbaceous sauce and tender potatoes.
- Simple Preparation: With straightforward steps, this recipe is accessible even for novice cooks.
- Elegant Presentation: Impress your guests with a restaurant-quality dish made right in your kitchen.
Ingredients
- 4 medium potatoes, peeled and thinly sliced
- 1 cup heavy cream
- 2 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons butter
- Salt and pepper, to taste
- Olive oil, for cooking
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the Oven: Set your oven to 375°F (190°C).
- Prepare the Cream Sauce: In a saucepan over medium heat, melt the butter. Add minced garlic and sauté until fragrant, about 1-2 minutes. Pour in the heavy cream and stir in the chopped rosemary. Season with salt and pepper. Let the sauce simmer gently for 5-7 minutes to meld the flavors. Remove from heat and set aside.
- Assemble the Dish: In a large oven-safe dish, layer the thinly sliced potatoes evenly on the bottom. Place the cod fillets on top of the potatoes and season with salt and pepper.
- Add the Sauce: Pour the rosemary cream sauce over the cod and potatoes, ensuring even coverage. Drizzle a little olive oil over the top.
- Bake: Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cod is cooked through and the potatoes are tender.
- Broil: Remove the foil and broil for an additional 3-5 minutes to achieve a slight golden brown on top.
- Serve: Garnish with fresh rosemary sprigs if desired and serve hot.
Servings and Timing
- Servings: This recipe serves 4 people.
- Preparation Time: Approximately 15 minutes.
- Cooking Time: Around 35 minutes.
- Total Time: About 50 minutes.
Variations
- Fish Alternatives: Substitute cod with other white fish like halibut or haddock for a different flavor profile.
- Dairy-Free Option: Replace heavy cream with coconut cream to accommodate dairy-free diets.
- Herb Substitutions: If fresh rosemary isn’t available, use dried rosemary, reducing the amount by half.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat gently in the oven or on the stovetop until warmed through. If the sauce has thickened, add a splash of stock to achieve the desired consistency.
FAQs
How can I tell when the cod is fully cooked?
The cod is done when it flakes easily with a fork and appears opaque throughout.
Can I prepare this dish in advance?
While it’s best enjoyed fresh, you can prepare the cream sauce and slice the potatoes ahead of time. Assemble and bake just before serving for optimal texture and flavor.
What side dishes pair well with this meal?
A crisp green salad or steamed vegetables like asparagus or green beans complement the richness of the dish.
Is it possible to use dried rosemary instead of fresh?
Yes, if using dried rosemary, use half the amount called for fresh to avoid overpowering the dish.
Can I freeze the leftovers?
Freezing is not recommended, as the cream sauce may separate, and the texture of the potatoes and fish can become grainy upon reheating.
What type of potatoes work best?
Yukon Gold or Russet potatoes are ideal due to their creamy texture and ability to hold their shape during cooking.
How can I make this dish spicier?
Add a pinch of red pepper flakes to the cream sauce for a subtle kick.
Can I use half-and-half instead of heavy cream?
Yes, but the sauce will be less rich and may not thicken as much.
What wine pairs well with this dish?
A crisp, dry white wine like Sauvignon Blanc or Chardonnay complements the creamy sauce and delicate fish flavors.
How do I prevent the potatoes from sticking to the dish?
Ensure the baking dish is well-greased with olive oil, and consider tossing the potato slices in a bit of oil before layering to prevent sticking.
Conclusion
Cod and Potatoes in Rosemary Cream Sauce is a delightful blend of flavors and textures that brings a touch of elegance to any meal. Its straightforward preparation makes it accessible, while its sophisticated taste will impress family and guests alike. Enjoy this dish with your favorite sides and a glass of white wine for a truly memorable dining experience.
Cod and Potatoes in Rosemary Cream Sauce
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Indulge in Cod and Potatoes in Rosemary Cream Sauce, a comforting dish featuring tender cod fillets, hearty potatoes, and a rich, rosemary-infused cream sauce. Perfect for weeknight dinners or special occasions, this recipe is an easy way to impress with balanced flavors and elegant presentation.
Ingredients
- 4 medium potatoes, peeled and thinly sliced
- 1 cup heavy cream
- 2 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons butter
- Salt and pepper, to taste
- Olive oil, for cooking
Instructions
- Preheat the Oven: Preheat to 375°F (190°C).
- Prepare the Cream Sauce: Melt butter in a saucepan over medium heat. Add garlic and sauté for 1-2 minutes. Stir in heavy cream and rosemary, seasoning with salt and pepper. Simmer for 5-7 minutes, then set aside.
- Assemble the Dish: In a greased oven-safe dish, layer the sliced potatoes. Place the cod fillets on top, seasoning with salt and pepper.
- Add the Sauce: Pour the cream sauce evenly over the cod and potatoes. Drizzle with olive oil.
- Bake: Cover with foil and bake for 25-30 minutes, until the cod is opaque and the potatoes are tender.
- Broil: Remove foil and broil for 3-5 minutes to achieve a golden crust.
- Serve: Garnish with fresh rosemary and serve hot.
Notes
- Fish Substitutions: Swap cod for halibut or haddock for variation.
- Dairy-Free Option: Use coconut cream in place of heavy cream.
- Storage: Store in an airtight container in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: European