Description
Indulge in the heartwarming flavors of Creamy Rosemary Cod & Potatoes, a dish that brings comfort and elegance to your dining table. Tender cod fillets sit atop golden roasted baby potatoes, all enveloped in a rich, rosemary-infused cream sauce. Ideal for cozy weeknight dinners or special gatherings, this recipe is sure to impress your family and friends with its delightful aroma and creamy goodness.
Ingredients
Scale
- 4 cod fillets (6 oz each)
- 1 lb baby potatoes, halved
- 1 cup heavy cream
- 2 tbsp fresh rosemary, chopped
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 1 tbsp lemon juice (fresh)
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a baking dish with olive oil.
- Toss halved baby potatoes with olive oil, salt, and pepper. Arrange cut-side down in the baking dish and roast for 20 minutes until golden brown.
- In a skillet over medium heat, sauté minced garlic and chopped rosemary in olive oil for about 1-2 minutes until fragrant.
- Add heavy cream to the skillet, stirring gently to combine. Let it simmer for a few minutes.
- Nestle the cod fillets into the creamy mixture, spooning some sauce over each fillet. Return to the oven for an additional 15-20 minutes or until the fish flakes easily with a fork.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cod fillet with potatoes (approximately 8 oz)
- Calories: 550
- Sugar: 2g
- Sodium: 380mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg