🐟 Cod and Potatoes in Rosemary Cream Sauce
⏱ Time
Prep: 15 minutes
Cook: 30 minutes
Serves: 3–4
🧾 Ingredients
For the Cod & Potatoes
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500 g cod fillets (fresh or thawed)
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4 medium potatoes, thinly sliced
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2 tbsp olive oil
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Salt & black pepper, to taste
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1 tsp paprika
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1 tsp garlic powder
For the Rosemary Cream Sauce
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2 tbsp butter
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4 cloves garlic, minced
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1½ cups heavy cream
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¾ cup chicken or vegetable broth
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1½ tsp fresh rosemary, finely chopped
(or ¾ tsp dried) -
½ tsp chili flakes (optional)
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½ cup grated Parmesan cheese
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Zest of ½ lemon
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Lemon juice, to taste
For Garnish
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Fresh parsley or rosemary sprigs
👩🍳 Instructions
1️⃣ Prepare the Potatoes
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Preheat oven to 200°C (400°F).
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Toss potato slices with olive oil, salt, pepper, paprika, and garlic powder.
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Arrange in a baking dish and roast for 20 minutes until just tender.
2️⃣ Sear the Cod
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Season cod fillets with salt and pepper.
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Heat a pan with a little olive oil.
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Sear cod 2–3 minutes per side until lightly golden.
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Remove and set aside (don’t overcook).
3️⃣ Make the Rosemary Cream Sauce
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In the same pan, melt butter.
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Add garlic and sauté for 30 seconds.
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Pour in cream and broth, stir gently.
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Add rosemary, chili flakes, lemon zest, and Parmesan.
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Simmer 5–7 minutes until slightly thick.
4️⃣ Assemble & Bake
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Place seared cod over the roasted potatoes.
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Pour rosemary cream sauce evenly on top.
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Bake for 12–15 minutes until cod flakes easily.
5️⃣ Finish & Serve
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Drizzle with lemon juice.
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Garnish with parsley or rosemary.
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Serve hot with crusty bread or a fresh green salad.
❓ Q & A
Q: Can I use frozen cod?
Yes! Thaw completely and pat dry before cooking.
Q: What can I use instead of heavy cream?
Half-and-half or cooking cream works. For lighter version, use evaporated milk.
Q: Can I make this ahead of time?
You can prep the potatoes and sauce ahead, but bake with cod fresh for best texture.
Q: What other fish works here?
Haddock, pollock, sea bass, or halibut are great substitutes.
Q: Can I add vegetables?
Absolutely—spinach, mushrooms, or asparagus pair beautifully.