In the realm of comfort food, there are dishes that not only warm the heart but also elevate the palate with their complexity and depth of flavor. One such dish is the Cod and Potatoes in Rosemary Cream Sauce—a harmonious blend of earthy potatoes, succulent cod, and a rich, aromatic sauce that ties everything together. Whether you’re a seasoned chef or a culinary novice, this recipe promises to deliver a restaurant-quality meal right to your dining table. Let’s dive into how you can recreate this culinary masterpiece at home.
Why You’ll Love this Recipe:
This recipe is perfect for anyone looking to impress dinner guests or treat themselves to a sumptuous meal. It’s an excellent choice for special occasions, cozy weekend dinners, or any time you crave something a bit more sophisticated than your everyday fare. If you’re a fan of seafood and hearty, comforting flavors, this dish is definitely for you.
Cod and Potatoes in Rosemary Cream Sauce stands out for several reasons. Firstly, it’s a beautifully balanced dish that offers a good mix of protein, carbs, and fats. The mild, flaky texture of the cod pairs perfectly with the creamy sauce and the hearty bite of roasted potatoes.
Kitchen Equipment Needed:
Before we embark on this culinary journey, ensure you have the following equipment at hand:
- A medium saucepan
- A baking sheet
- A mixing bowl
- Measuring cups and spoons
- A knife and cutting board
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 your oven to 375°F (190°C).
- In a saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1-2 minutes.
- Add the heavy cream to the saucepan and stir in the chopped rosemary. Season with salt and pepper to taste. Let the sauce simmer gently for 5-7 minutes, allowing the flavors to meld together. Remove from heat and set aside.
- 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 them with salt and pepper.
- Pour the rosemary cream sauce over the cod and potatoes, making sure everything is evenly coated.
- Drizzle a little olive oil over the top and cover the dish with aluminum foil.
- Bake in the preheated oven for 25-30 minutes, or until the cod is cooked through and the potatoes are tender.
- Remove the foil and broil for an additional 3-5 minutes to brown the top slightly.
- Serve hot, garnished with fresh rosemary sprigs if desired.
Tips, Shortcuts, and Variations Tips:
- Fish Selection: While cod is recommended, feel free to substitute with other white fish such as halibut or haddock for similar results.
- Potato Prep: Cutting the potatoes into uniform pieces ensures even cooking. Soak them in cold water for a few minutes to remove excess starch if you have the time.
Variations:
- Dairy-Free: Substitute the heavy cream with a plant-based alternative like coconut cream to cater to dairy-free diets.
Storing Leftovers:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or on the stovetop until thoroughly warmed. Note that the sauce may thicken upon cooling; a splash of stock can help thin it back to its original consistency.
Food and Drink Pairings:
This dish pairs wonderfully with a crisp, dry white wine such as Sauvignon Blanc or Chardonnay. The acidity and fruitiness of the wine complement the creaminess of the sauce and the richness of the fish. For a non-alcoholic option, consider a sparkling lemon water or a herbal tea to cleanse the palate.
FAQs:
Can I make this dish ahead of time?
While best served fresh, you can roast the potatoes and prepare the sauce ahead of time. Assemble and bake just before serving to ensure the fish is perfectly tender.
Can I freeze this dish?
It’s not recommended to freeze this dish as the cream sauce may separate, and the texture of the potatoes and fish can become unpleasant upon reheating.
More Recipe Suggestions:
Mediterranean Lemon-Caper Crusted Cod
Baked Crunchy Hot Honey Chicken
Roasted Baby Potatoes with Rosemary and Garlic
Pan-Seared Mediterranean Cod in Tomato Basil Sauce
Honey Mustard Rosemary Chicken
Cod & Potatoes in Rosemary Cream Sauce
Equipment
- Baking Dish 9 x 13 Casserole Optional
- Lodge Oval Brasier/Casserole Optional
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 your oven to 375°F (190°C).
- In a saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1-2 minutes.
- Add the heavy cream to the saucepan and stir in the chopped rosemary. Season with salt and pepper to taste. Let the sauce simmer gently for 5-7 minutes, allowing the flavors to meld together. Remove from heat and set aside.
- 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 them with salt and pepper.
- Pour the rosemary cream sauce over the cod and potatoes, making sure everything is evenly coated.
- Drizzle a little olive oil over the top and cover the dish with aluminum foil.
- Bake in the preheated oven for 25-30 minutes, or until the cod is cooked through and the potatoes are tender.
- Remove the foil and broil for an additional 3-5 minutes to brown the top slightly.
- Serve hot, garnished with fresh rosemary sprigs if desired.
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