Introduction
Welcome to a delightful culinary journey where we transform the humble cod and potatoes into a luxurious dish of creamy goodness! This Cod Potatoes in Rosemary Cream Sauce is not only easy to prepare but also exudes comfort with every bite. Imagine tender cod fillets nestled among velvety potatoes, all bathed in a rich rosemary-infused cream sauce. Perfect for a cozy family dinner or an impressive meal for guests, this dish is bound to become a new favorite in your kitchen!
Ingredients
- 4 cod fillets
- 1 pound small potatoes, halved
- 2 tablespoons olive oil
- 1 cup heavy cream
- 1 tablespoon fresh rosemary, minced
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Lemon wedges, for serving
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Directions and Instructions
- Begin by preheating your oven to 400°F (200°C). This is the perfect temperature for creating that satisfying golden crust.
- In a large pot, bring salted water to a boil. Gently add the halved potatoes and cook for about 10 minutes, or until they are tender but not falling apart. Drain the potatoes and set them aside for later.
- Next, heat a skillet over medium heat and add the olive oil. Once hot, toss in the minced garlic, sautéing for about a minute until it becomes fragrant, filling your kitchen with a delightful aroma.
- Pour the heavy cream into the skillet, stirring well to combine with the fragrant garlic. Then add the minced rosemary, and season the mixture with salt and pepper to taste.
- Carefully place the cod fillets into the skillet, spooning the luscious cream sauce over each piece to ensure they are well-coated.
- Add the cooked potatoes around the cod in the skillet, allowing them to soak up some of that delicious sauce.
- Transfer the skillet to your preheated oven and bake for 15-20 minutes. You’ll know it’s ready when the cod is opaque and flakes easily with a fork, while the potatoes are perfectly tender.
- Serve your dish warm, accompanied by fresh lemon wedges for a burst of brightness that complements the creamy richness.
Notes or Tips
- For an even deeper flavor, let the heavy cream simmer for a few minutes before adding the rosemary and cod.
- If you prefer a bit of heat, consider adding a pinch of red pepper flakes to the cream sauce.
- Feel free to substitute fresh rosemary with dried rosemary; just use about 1 teaspoon as dried herbs are more potent.
Cooking Techniques
This recipe beautifully showcases the technique of baking with sautéing. Baking allows the cod to gently cook through while developing a lovely texture, while sautéing helps to infuse those aromatic flavors from the garlic and rosemary into the cream sauce. This method not only enhances the taste but also ensures a delightful balance of flavors that will have everyone coming back for seconds!
FAQ
Can I use frozen cod fillets?
Yes! If you’re using frozen cod, simply thaw them completely before cooking, and adjust the baking time if necessary.
What sides pair well with this dish?
This dish is delicious on its own, but you can serve it alongside a crisp green salad or some steamed vegetables for a complete meal.
Conclusion
There you have it—a beautifully crafted dish of Cod Potatoes in Rosemary Cream Sauce that’s bursting with flavor and comfort. This recipe is not just about filling your stomach; it’s about savoring the moments around the table with loved ones. Give this dish a try, and watch it become a new staple in your home-cooked repertoire!