Description
Enjoy a delicious and elegant meal featuring tender cod fillets served atop buttery waxy potatoes, all draped in a rich and creamy rosemary-infused sauce. This recipe balances bright and earthy flavors with the luxurious texture of heavy cream and hints of garlic and onion, making it perfect for a quick yet impressive dinner.
Ingredients
Scale
Cod & Seasoning
- 4 fillets cod (6 oz each)
- Salt and black pepper, to taste
- 1-2 tbsp olive oil or butter
Potatoes
- 1 lb (450 g) waxy potatoes, sliced
- Salt and black pepper, to taste
- 1 tbsp butter or olive oil
Creamy Rosemary Sauce
- 1 cup heavy cream
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1-2 sprigs fresh rosemary
- 2 tbsp white wine (optional)
- 1 tsp lemon juice (optional)
- 2 tbsp grated Parmesan (optional)
Garnishes
- Fresh rosemary sprigs
- Lemon wedges
- Microgreens
Instructions
- Cook Potatoes: Boil or roast the sliced waxy potatoes until tender, about 15-20 minutes. Season with salt and black pepper to enhance their natural flavor, then set aside.
- Prepare and Sear Cod: Pat the cod fillets dry using paper towels and season both sides with salt and black pepper. Heat olive oil or butter in a skillet over medium-high heat and sear the cod for 3-4 minutes on each side until a golden crust forms and the fish is cooked through but still moist and flaky inside.
- Sauté Aromatics: In the same or a separate pan, melt 2 tbsp of butter over medium heat. Add minced garlic and finely chopped onion, sautéing until the onion becomes translucent and aromatic, about 3-4 minutes.
- Make Creamy Rosemary Sauce: Pour in the heavy cream and add fresh rosemary sprigs to the sautéed garlic and onion mixture. If using, add white wine for depth of flavor. Simmer gently for about 5 minutes until the sauce slightly thickens and reduces. Stir in lemon juice and grated Parmesan if desired, enhancing brightness and umami.
- Assemble the Dish: Arrange the cooked potatoes evenly on serving plates, then carefully place the seared cod fillets on top. Spoon the creamy rosemary sauce generously over the fish and potatoes, ensuring each bite is rich and flavorful.
- Garnish and Serve: Decorate with fresh rosemary sprigs, lemon wedges, and a scattering of microgreens for a fresh and inviting presentation. Serve immediately while warm.
Notes
- Use waxy potatoes like Yukon Gold or red potatoes to hold their shape well during cooking.
- Fresh cod is preferred for its tender, flaky texture, but frozen fillets work too if thawed properly.
- The white wine and Parmesan in the sauce are optional but add nice complexity and depth.
- Make sure to pat cod dry before searing to achieve a good crust and avoid steaming.
- For a lighter version, substitute heavy cream with half-and-half or use olive oil instead of butter.
