Why You’ll Love This Recipe

This recipe brings together the delicate flavors of cod, the heartiness of potatoes, and the aromatic richness of a rosemary-infused cream sauce. The combination of crispy, roasted potatoes with tender, flaky fish makes for a balanced and comforting meal. The rosemary cream sauce adds a luxurious touch that perfectly ties the dish together. It’s a simple yet elegant way to elevate a weeknight dinner or serve something special to guests.

Ingredients

For the Cod:

4 cod fillets (about 6 oz each), skinless and boneless
Salt and pepper to taste
1 tablespoon olive oil
1 tablespoon lemon juice (optional, for a touch of brightness)

For the Potatoes:

4 medium potatoes, peeled and diced into 1-inch cubes
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary, chopped)

For the Rosemary Cream Sauce:

1 tablespoon butter
1 tablespoon olive oil
1 shallot, finely chopped
2 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried rosemary)
Salt and pepper to taste
1 tablespoon grated Parmesan cheese (optional, for richness)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Potatoes:

Roast the Potatoes:
- Preheat your oven to 400°F (200°C).
- Toss the diced potatoes with olive oil, salt, pepper, and dried rosemary. Spread them out in a single layer on a baking sheet.
- Roast for 25-30 minutes, flipping halfway through, until the potatoes are golden brown and crispy on the edges.

For the Cod:

Prepare the Cod:
- While the potatoes are roasting, season the cod fillets with salt, pepper, and lemon juice.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the cod fillets to the skillet and cook for 3-4 minutes per side, or until the fish flakes easily with a fork and is cooked through. Remove from the skillet and set aside.

For the Rosemary Cream Sauce:

Make the Sauce:
- In the same skillet used for the fish, melt the butter with 1 tablespoon of olive oil over medium heat.
- Add the chopped shallot and garlic, and sauté for 2-3 minutes, until softened and fragrant.
- Add the heavy cream, chicken broth, and fresh rosemary. Stir to combine and bring to a simmer.
- Let the sauce simmer for 5-7 minutes, allowing it to thicken slightly. Stir in the Parmesan cheese, if using, for added richness. Season with salt and pepper to taste.

To Serve:

Assemble the Dish:
- On each plate, arrange the roasted potatoes as a base. Place a cod fillet on top of the potatoes.
- Spoon the creamy rosemary sauce generously over the fish and potatoes.
- Garnish with additional fresh rosemary, if desired, and serve immediately.

Servings and Timing

Servings: This recipe serves 4 people.
Preparation Time: 10 minutes
Cooking Time: 30-40 minutes
Total Time: 40-50 minutes

Variations

Vegetarian Option: Swap the cod for a hearty vegetable like eggplant or zucchini, and follow the same preparation method for a vegetarian version.
Add More Herbs: Along with rosemary, you can add thyme, parsley, or dill to the cream sauce for more depth of flavor.
Spicy Version: Add a pinch of red pepper flakes to the cream sauce for a bit of heat.

Storage/Reheating

Storage: Leftover cod and potatoes can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat gently in the microwave or on the stovetop. If reheating the sauce, add a little extra cream or broth to restore its smooth texture.

FAQs

1. Can I use another type of fish instead of cod?

Yes, you can use other firm white fish like haddock, tilapia, or halibut in place of cod. Adjust the cooking time based on the thickness of the fillets.

2. Can I make the rosemary cream sauce ahead of time?

Yes, the sauce can be made in advance and stored in the refrigerator for up to 3 days. Reheat it gently on the stovetop before serving.

3. How can I make this dish lighter?

You can substitute the heavy cream with half-and-half or use a lighter version of the cream to reduce the calorie content.

4. Can I use frozen cod fillets?

Yes, you can use frozen cod fillets. Just be sure to thaw them properly before cooking and adjust the cooking time as needed.

5. What can I serve with this dish?

This dish pairs beautifully with a simple green salad, sautéed spinach, or steamed vegetables. You could also serve it with rice, quinoa, or couscous to soak up the creamy sauce.

6. Can I make this recipe in one pan?

Yes, you can prepare both the cod and the potatoes in one pan. Roast the potatoes first, remove them from the pan, cook the cod in the same skillet, and then make the sauce in the same pan to save on cleanup.

7. Can I use dried rosemary instead of fresh?

Yes, you can use dried rosemary. Just use half the amount of dried rosemary as fresh, since dried herbs are more concentrated in flavor.

8. Can I add other vegetables to this dish?

Absolutely! You can add other vegetables such as sautéed spinach, roasted carrots, or green beans as a side or mix them into the dish for added flavor.

9. Can I use olive oil instead of butter for the sauce?

Yes, olive oil can be used as a substitute for butter if you prefer a lighter, dairy-free option.

10. How do I know when the cod is fully cooked?

The cod is fully cooked when it reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.

Conclusion

Cabillaud Pommes Crème Romarin is a delightful, hearty dish that brings together tender cod, crispy potatoes, and a rich rosemary cream sauce. The combination of flavors and textures makes it both comforting and elegant, perfect for any dinner occasion. Whether you’re cooking for yourself or impressing guests, this dish is sure to become a favorite in your recipe collection.

Cabillaud Pommes Crème Romarin

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Author: Lisa
Prep Time: 10 minutes
Cook Time: undefined
Total Time: 40-50 minutes
Yield: 4 servings
Category: Main Course
Method: Pan-Cooking, Roasting
Cuisine: French

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Description

Cabillaud Pommes Crème Romarin is a comforting, flavorful dish featuring tender cod fillets served with roasted potatoes and a velvety rosemary cream sauce. The creamy sauce is infused with fresh rosemary, complementing the mild cod and crispy potatoes for a satisfying, elegant meal that’s perfect for any occasion.

Instructions

Preheat your oven to 400°F (200°C).
Toss the diced potatoes with olive oil, salt, pepper, and dried rosemary. Spread them out in a single layer on a baking sheet and roast for 25-30 minutes, flipping halfway through, until golden brown and crispy on the edges.
While the potatoes are roasting, season the cod fillets with salt, pepper, and lemon juice. Heat 1 tablespoon of olive oil in a large skillet over medium heat and cook the cod fillets for 3-4 minutes per side, or until they flake easily with a fork. Remove from the skillet and set aside.
In the same skillet, melt butter with 1 tablespoon of olive oil over medium heat. Add the chopped shallot and garlic, sauté for 2-3 minutes until softened and fragrant.
Add the heavy cream, chicken broth, and fresh rosemary. Stir to combine and bring to a simmer. Let the sauce simmer for 5-7 minutes to thicken slightly, then stir in Parmesan cheese (optional). Season with salt and pepper to taste.
To serve, arrange the roasted potatoes on each plate, top with a cod fillet, and spoon the creamy rosemary sauce over the fish and potatoes. Garnish with fresh rosemary and serve with lemon wedges (optional).

Notes

Substitute the cod with other firm white fish like haddock or halibut if preferred.If you prefer a lighter version, substitute heavy cream with half-and-half or a lighter cream alternative.Add a pinch of red pepper flakes to the sauce for a spicy twist.For a richer flavor, stir in more Parmesan cheese or a dollop of crème fraîche.Pair the dish with a simple green salad or steamed vegetables for a well-rounded meal.