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.
Ingredients
- 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)
- 4 medium potatoes, peeled and diced into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary, chopped)
- 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)
- Fresh rosemary for garnish (optional)
- Lemon wedges for serving (optional)
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.
Nutrition
- Serving Size: 1 cod fillet with potatoes and sauce
- Calories: 450
- Sugar: 4g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg
