Description

This dish features tender, flaky cod fillets pan-seared to a golden finish, nestled among perfectly roasted or pan-fried potatoes. Everything is brought together in a rich, velvety cream sauce infused with the aromatic essence of fresh rosemary and savory herbs. The combination offers a comforting and elegant meal, balancing the delicate flavor of the fish with the earthy notes of potatoes and the fragrant, creamy sauce.

Ingredients

Scale

2 (6 oz / 170g) cod fillets, skinless
1.5 lbs (680g) baby potatoes, quartered or halved
2 tbsp olive oil, divided
1 tbsp unsalted butter
1 small shallot, finely minced
2 cloves garlic, minced
1 cup (240ml) chicken or vegetable broth
1 cup (240ml) heavy cream
2 sprigs fresh rosemary, plus 1 tbsp chopped fresh rosemary
1/2 tsp dried thyme
Salt and freshly ground black pepper to taste
Optional: 1 tsp fresh lemon juice

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Instructions

Preheat oven to 400°F (200°C) if roasting potatoes, or prepare to pan-fry. Toss quartered potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender and golden brown, flipping halfway. Alternatively, pan-fry in a large skillet until golden and tender.
Pat cod fillets dry with paper towels. Season generously with salt and pepper.
Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the cod fillets and sear for 3-4 minutes per side, until golden brown and cooked through. Remove cod from the skillet and set aside.
Reduce heat to medium. Add butter to the same skillet. Sauté minced shallot for 2-3 minutes until softened. Add minced garlic and chopped fresh rosemary, cooking for another minute until fragrant.
Pour in the chicken or vegetable broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2-3 minutes, allowing it to reduce slightly.
Stir in the heavy cream and dried thyme. Add the whole rosemary sprigs. Bring the sauce to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until the sauce thickens to your desired consistency. Season with salt and pepper to taste. If using, stir in lemon juice.
Return the seared cod fillets to the skillet, nestling them into the cream sauce. Add the roasted or pan-fried potatoes around the cod. Gently spoon some sauce over the fish and potatoes.
Serve immediately, garnished with fresh rosemary sprigs if desired.

Notes

Do not overcrowd the pan when searing the cod to ensure a good crust.

For extra flavor, use a good quality chicken or vegetable broth.

Adjust the thickness of the cream sauce by simmering longer for a thicker sauce, or adding a splash more broth for a thinner consistency.

Fresh rosemary is key for this dish; dried rosemary can be used in a pinch but use less.

Ensure potatoes are fully cooked before adding them to the sauce for the best texture.

Prep Time: 15 minutes
Cook Time: 35 minutes

Nutrition

Calories: 680
Fat: 40g
Carbohydrates: 50g
Protein: 45g