Creamy Cod with Herbs

This creamy cod with herbs recipe transforms simple ingredients into an elegant yet comforting meal perfect for weeknight dinners or casual entertaining. The tender fish fillets bake on a bed of velvety potatoes infused with aromatic rosemary and garlic, creating a dish that feels special without demanding hours in the kitchen.

I first made this during a particularly cold winter evening when I craved something comforting yet not too heavy. The combination of flaky cod with creamy potatoes has since become my go-to dish. Whenever guests come over, they always request the recipe before leaving.

Ingredients

• 1 pound cod fillets: Look for thick cuts with firm white flesh and no fishy smell
• 2 large potatoes, diced: Yukon Golds work best for their buttery texture and creamy consistency
• 1 cup heavy cream: Provides luxurious richness; traditional French cooking would demand nothing less
• 2 tablespoons olive oil: Use a good quality extra virgin for best flavor
• 1 tablespoon fresh rosemary, chopped: Provides aromatic piney notes that pair perfectly with cod
• 3 cloves garlic, minced: Fresh is essential here for proper aromatic foundation
• Salt and pepper, to taste: Kosher salt and freshly ground pepper make a noticeable difference
• Lemon wedges, for serving: The bright acidity cuts through the richness of the cream

Step-by-Step Instructions

Prepare the Oven and Dish:

Preheat your oven to 400°F and lightly coat your baking dish with olive oil to prevent sticking. A shallow 9x13 baking dish works perfectly to allow the cod to cook evenly while bathing in the cream sauce.

Cook the Potatoes:

Bring a pot of well-salted water to a rolling boil, then add your carefully diced potatoes. Cook them until they yield easily to a fork, about 10 to 12 minutes. You want them fully cooked but not falling apart. Drain thoroughly to prevent watery sauce.

Create the Aromatic Base:

Heat olive oil in a skillet over medium heat until it shimmers then add your minced garlic. Cook gently for about 60 seconds until the garlic becomes fragrant but not browned, which would create bitterness. Add the rosemary and stir continuously to release its essential oils into the garlic-infused oil.

Prepare the Cream Sauce:

Pour the cream into the skillet with the aromatics and gently stir to combine. Allow the mixture to simmer, not boil, for 3 to 5 minutes until it begins to thicken slightly. The sauce should coat the back of a spoon but still pour easily. Season generously with salt and freshly ground pepper.

Assemble the Dish:

Fold the cooked potatoes into the cream mixture, ensuring they're evenly coated. Transfer this creamy potato base to your prepared baking dish, spreading it into an even layer. Place the cod fillets on top, then spoon some of the remaining sauce over each fillet to keep the fish moist during baking.

Bake to Perfection:

Cover the dish tightly with foil to create a steamy environment that will keep the fish tender. Bake for 15 to 20 minutes depending on the thickness of your fillets. The cod is done when it flakes easily with a fork but still remains moist and tender.

Serve and Enjoy:

Plate the cod and potatoes while still hot, garnishing each serving with a lemon wedge. The citrus adds a bright counterpoint to the rich creamy sauce and should be squeezed over just before eating.

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The fresh rosemary truly makes this dish special. I grow it in my herb garden year-round, and the ritual of stepping outside to snip a few sprigs even in winter connects me to each season. My grandfather was a fisherman and always said the simplest preparations let good fish shine. This recipe honors that wisdom.

Storage and Reheating

While best enjoyed fresh, this dish keeps remarkably well. Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place in a 325°F oven covered with foil until warmed through, about 15 minutes. Avoid microwave reheating, which can make the fish rubbery and cause the sauce to separate. If you find the sauce has thickened too much when stored, splash in a little milk or cream before reheating.

Perfect Pairings

This creamy cod dish pairs beautifully with light sides that balance its richness. A simple arugula salad dressed with lemon vinaigrette provides peppery contrast, while steamed asparagus or broccolini adds vibrant color and texture. For wine pairing, consider a crisp unoaked Chardonnay or Pinot Grigio, whose acidity cuts through the cream while complementing the delicate fish. Crusty sourdough bread makes an excellent addition for soaking up the remaining sauce.

Customization Options

This recipe adapts beautifully to what you have on hand. Swap cod for other firm white fish like halibut or haddock with minimal adjustments to cooking time. For a dairy-free version, coconut milk creates a surprisingly delicious tropical twist, especially when paired with a teaspoon of curry powder. Red potatoes or fingerlings can replace Yukon Golds, while thyme or dill make excellent herb alternatives to rosemary. For a complete meal in one dish, add a handful of cleaned spinach or frozen peas to the cream sauce just before baking.

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Frequently Asked Questions

→ Can I use a different type of fish?

Yes, you can substitute cod with salmon, halibut, or another mild white fish of your choice.

→ Can I make this dish dairy-free?

Absolutely! Swap the heavy cream for coconut milk to make it dairy-free while still keeping it creamy.

→ How do I ensure the cod is cooked perfectly?

Make sure the fillets are of even thickness and bake covered at 400°F for 15-20 minutes, or until the fish flakes easily with a fork.

→ Can I prepare the potatoes in advance?

Yes, you can pre-cook and store the potatoes in the refrigerator. Warm them up slightly before combining them with the cream sauce.

→ What sides pair well with this dish?

This dish pairs wonderfully with a fresh green salad, crusty bread, or steamed vegetables for a balanced meal.