Description
This Cod with Rosemary Cream Sauce features pan-seared cod fillets nestled into a garlicky rosemary cream sauce with golden roasted baby potatoes.
Ingredients
Units
Scale
- 1 1/2 pounds cod
- 1 teaspoon salt, divided
- 1 teaspoon black pepper, divided
- 2 tablespoons neutral oil (like avocado or canola)
- 2 tablespoons butter
- 4 garlic cloves, minced
- 3 sprigs rosemary, plus more for garnish
- 3/4 cup chicken stock
- 1 1/4 cup heavy cream
- Juice of 1/2 lemon
- 2 tablespoons fresh parsley, chopped, for garnish
For the Roasted Potatoes:
- 1 pound baby gold potatoes, halved
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 400°F (200°C).
- Rinse and dry the baby potatoes. Cut them in half and place in an oven-safe dish. Toss with olive oil, salt, and pepper. Roast until tender and golden, about 25–30 minutes.
- While the potatoes are roasting, pat the cod fillets dry. Season both sides with 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Heat neutral oil in a large skillet over medium-high heat. Sear the cod for about 5 minutes on one side. Flip and cook for an additional 3 minutes, or until fully cooked. Transfer to a plate.
- In the same skillet, reduce heat to medium and melt the butter. Stir in the minced garlic and rosemary sprigs. Cook for about 1 minute, just until fragrant—do not let the garlic brown.
- Deglaze the pan with chicken stock, scraping up any brown bits. Pour in the heavy cream. Season with the remaining salt and pepper. Simmer for 4–5 minutes until the sauce slightly thickens.
- Once the potatoes are done, stir them into the cream sauce. Nestle the seared cod into the skillet and allow to heat through gently.
- Squeeze in the lemon juice, garnish with chopped parsley and rosemary sprigs.
- Serve immediately.
- ENJOY!
Notes
- Be sure to pat the cod dry before searing to get a nice golden crust.
- Don’t overcrowd the skillet when searing the fish—cook in batches if needed.
- Use fresh rosemary if possible for best flavor and garnish appeal.
- When adding garlic, don’t let it brown—it can turn bitter quickly.
- Add the lemon juice at the end to avoid curdling the cream sauce.
- Let the sauce simmer gently to thicken; avoid high heat after cream is added.
- The roasted potatoes soak up the sauce beautifully, so don’t skip them!
- This dish is best served immediately after combining everything in the pan.
- Store leftovers in an airtight container and reheat gently over low heat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Easy
- Cuisine: Fish and Seafood