Description
Elevate your dinner with this creamy, flavorful delight featuring cod and potatoes in a rich rosemary cream sauce.
Ingredients
Scale
- 4 cod fillets
- 2 cups potatoes, diced
- 1 cup heavy cream
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large pot, boil the diced potatoes until tender, about 10-15 minutes.
- In a skillet, heat olive oil over medium heat and sauté garlic until fragrant.
- Add the heavy cream and chopped rosemary to the skillet, stirring to combine.
- Season the sauce with salt and pepper, then let it simmer for 5 minutes.
- Place the cod fillets in a baking dish and pour the rosemary cream sauce over them.
- Arrange the boiled potatoes around the cod in the baking dish.
- Bake in the preheated oven for 20-25 minutes, or until the cod is cooked through and flakes easily.
Notes
- For a lighter version, substitute heavy cream with half-and-half.
- Fresh rosemary can be replaced with dried rosemary, but use less as it is more concentrated.
- Serve with a side of steamed vegetables for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 fillet with potatoes
- Calories: 450
- Sugar: 2g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Rosemary Cream Sauce Cod & Potatoes