Description
This cozy one-pot meal features tender cod and baby potatoes simmered in a rich rosemary cream sauce. A comforting and elegant dish perfect for a weeknight dinner or special meal.
Ingredients
1.5 lbs cod fillets, cut into large chunks
1.5 lbs baby potatoes, halved
2 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken or vegetable broth
2 teaspoons fresh rosemary, finely chopped (or 1 teaspoon dried)
1 teaspoon Dijon mustard
Salt and black pepper, to taste
Zest of 1 lemon
Fresh parsley, chopped (for garnish)
Instructions
Heat olive oil in a large pot or deep skillet over medium heat.
Sauté chopped onion for 4–5 minutes, until soft and translucent.
Stir in garlic and cook for 1 minute, then add baby potatoes. Cook for 5 more minutes, stirring occasionally.
Pour in broth, bring to a simmer, cover, and cook until potatoes are fork-tender (10–12 minutes).
Reduce heat to low. Stir in cream, rosemary, Dijon mustard, lemon zest, salt, and pepper.
Gently nestle cod chunks into the sauce. Cover and simmer for 6–8 minutes, or until fish is opaque and flakes easily.
Adjust seasoning if needed, garnish with fresh parsley, and serve hot.
Notes
Lighter version: Substitute half the cream with whole milk or coconut milk.
Extra veggies: Add peas, spinach, or leeks for variety.
Fish swap: Use halibut, haddock, or sea bass instead of cod.
Add spice: A pinch of red pepper flakes adds gentle heat.
Sauce tip: Let it reduce uncovered briefly if a thicker sauce is desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-Pot, Simmered
- Cuisine: American, European
