Creamy Rosemary Cod with Potatoes
Bright, cozy, and simple to make, this Creamy Rosemary Cod with Potatoes is a weeknight winner that feels fancy without the fuss. Tender cod is seared, bathed in a rosemary-infused cream, and baked with potatoes for a comforting meal the whole family will ask for again.
Ingredients
Protein
- 4 fillets cod fillets Fresh or thawed
Veggies
- 4 medium potatoes, peeled and cubed Cut into even cubes for uniform cooking
Sauce
- 1 cup heavy cream
- 2 tablespoons fresh rosemary, chopped Can use dried if fresh is unavailable
Fats & Oils
- 2 tablespoons butter
- 1 tablespoon olive oil
Seasoning
- Salt and pepper to taste Adjust according to preference
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a pot, boil the cubed potatoes until tender, about 15 minutes. Drain and set aside.
- In a skillet, heat olive oil and butter over medium heat. Season the cod fillets with salt and pepper, then sear them for 3–4 minutes on each side until golden brown.
- In a separate bowl, mix the heavy cream with chopped rosemary, salt, and pepper.
- In a baking dish, arrange the seared cod and boiled potatoes. Pour the creamy rosemary sauce over the top.
- Bake in the preheated oven for 20–25 minutes, until the cod is cooked through and the sauce is bubbly.
- Serve hot and enjoy!
Notes
Use evenly sized potato cubes so they cook through at the same rate. Taste the cream before baking and adjust salt and pepper as needed. For firmer texture, pan-sear just until golden and bake only long enough to finish cooking. Cool leftovers quickly and refrigerate in an airtight container for up to 3 days; you can reheat gently in the oven.