Rosemary Cod Fillets

Name: Rosemary Cod Fillets
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: France
Ingredients: 4 fillets of cod; 500 g of potatoes; 200 g of peas (fresh (or frozen)); 2 sprig of rosemary (fresh); 3 tbsp of olive oil; salt; pepper

No reviews yet

This white fish fillet is cooked in a skillet or in the oven with oil and rosemary. 🐟 The cooking is quick, for flaky, fragrant flesh.

Total time: 40 min
Prep: 15 min
Cook: 25 min
Difficulty: Easy
Per person: €1.25

By the CookinBreak team

Ingredients 7

servings

Estimated cost €5.00

Equipment

Skillet
Spatula
Kitchen knife
Cutting board
Aluminum foil

Instructions

Tap a number to check off the step, and a time to start a timer.

Preheat the oven to 350 °F.

Peel and dice the potatoes. Cook them in boiling water for , then add the peas and cook for another . Drain.
In a skillet, heat the olive oil over medium heat. Add the cod fillets and cook for about on each side until golden.
Place the cod fillets on a sheet of aluminum foil, spread the rosemary over the fillets, and season with salt and pepper. Seal the foil tightly.
Bake for to finish cooking the fish and let the rosemary release its aroma.
Serve the hot cod fillets with the potatoes and peas.

Unlock the full recipe

2 months ad-free
Your saved recipes, everywhere
Shopping lists in 1 click
Allergy and diet alerts

Continue with Google Create my free account

It's free · sign up in 30 seconds · I already have an account

Goes well with

🎅 Christmas: all recipes

As a starter

Foie Gras on Country Bread

1 h 10Medium

For dessert

Chocolate Yule Log

51 minMedium

To drink

5.0

Christmas Cinnamon Hot Chocolate

15 minEasy

Nutrition facts

per serving · estimate

350kcal

Protein30 g37%
Carbs25 g30%
Fat12 g33%
Fiber5 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

To bring out more of the rosemary flavor, you can lightly rub the cod fillets with a small amount of rosemary-infused olive oil before cooking. It adds a delicious aroma! 😋

Freezing : Can you freeze this recipe?

Yes

Up to 2 months in freezer bags. The texture of the potatoes may change.

Storage : How long does it keep?

Keeps for 2-3 days max in an airtight container in the refrigerator.

Making ahead : Can you make it the day before?

Yes

Advance prep is possible. Final assembly just before cooking.

Reheating : How do you reheat it?

Oven 150°C 10-15min to avoid drying out. Microwave at medium power in short bursts. Saucepan gently with a splash of water/broth.

Variations

Add a squeeze of lemon juice and a little zest in the foil.
Replace the cod with another white fish such as pollock.
Serve with mashed potatoes or rice instead of diced potatoes.

Mistakes to avoid

Cooking the fish too long in the skillet: 3-4 minutes per side is enough, the cooking finishes in the oven.
Not sealing the foil well: close it tightly so the rosemary scents the flesh with steam.
Adding the peas too early: they join the potatoes after 10 minutes, for only 5 minutes of cooking.

Frequently asked questions

How do you cook a cod fillet without drying it out?

Sear the fillets 3-4 minutes per side in a skillet, then finish cooking 8 to 10 minutes in the oven at 180 °C in a sealed foil packet. The flesh stays tender and flaky.

How do you flavor cod with rosemary?

Spread the fresh rosemary over the fillets, season with salt and pepper, then seal the foil tightly. In the oven, the trapped steam releases the rosemary flavor into the fish.

What should you serve with rosemary cod?

Serve the fillets hot with diced potatoes, cooked 10 minutes in boiling water, then 5 minutes with the green peas. Drain before plating.

Can you use frozen peas?

Yes, the recipe works with fresh or frozen peas. Add them to the boiling water with the potatoes after 10 minutes of cooking, then cook for another 5 minutes before draining.