Description
A comforting and elegant dish featuring flaky cod and tender potatoes in a fragrant rosemary cream sauce. Perfect for a cozy dinner.
Ingredients
Scale
- 1 1/2 lbs cod fillets
- 1 lb baby potatoes, halved
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 2 tablespoons fresh rosemary, chopped
- Salt and pepper to taste
- 1 tablespoon butter
Instructions
- Preheat oven to 400°F (200°C).
- Toss halved potatoes with olive oil, salt, and pepper. Roast for 20 minutes until tender.
- In a large skillet over medium heat, melt butter and sauté garlic until fragrant, about 1 minute.
- Add heavy cream, chicken broth, and rosemary. Simmer for 5 minutes, stirring occasionally.
- Season cod fillets with salt and pepper. Nestle them into the cream sauce.
- Add roasted potatoes to the skillet. Spoon sauce over fish and potatoes.
- Bake in the oven for 12-15 minutes until cod is flaky and cooked through.
- Serve warm, garnished with additional rosemary if desired.
Notes
For a lighter version, substitute half-and-half for heavy cream. Fresh rosemary is preferred, but dried can be used in a pinch (reduce to 1 tablespoon).
Nutrition
- Calories: 420
- Sugar: 3g
- Fat: 24g
- Carbohydrates: 25g
- Protein: 30g