Ingredients
Scale
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cod fillets (about 6 oz each)
- 4 medium Yukon Gold potatoes, peeled and sliced 1/2 inch thick
- 1 tablespoon fresh rosemary (or 1 tsp dried)
- 1 cup heavy cream or half-and-half
- 1/2 cup chicken or vegetable broth
- Salt and pepper to taste
- 2 tablespoons unsalted butter
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a pot of salted water to boil. Add potato slices and cook 8–10 minutes until tender. Drain and set aside.
- Pat cod dry and season with salt and pepper. Heat olive oil in skillet over medium heat and sear cod 3–4 minutes per side. Remove and keep warm.
- In the same skillet, add butter, then sauté onion and garlic until soft. Stir in rosemary, then add broth and cream. Simmer 5 minutes until thickened.
- Return potatoes to skillet, stirring gently to coat with sauce.
- Serve potatoes with sauce, top with seared cod fillets, and garnish with chopped parsley.
Notes
- Use Yukon Gold potatoes for the best creamy texture.
- A squeeze of lemon juice adds brightness.
- Use a fish spatula to flip cod fillets without breaking them.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 plated portion
- Calories: 420
- Sugar: 3g
- Sodium: 360mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 105mg
Keywords: cod recipes, creamy fish dishes, rosemary cream sauce, cod and potato dinner, one-skillet fish recipe