Description
A comforting one-pan dish featuring flaky cod and tender potatoes in a creamy rosemary sauce.
Ingredients
Scale
- 1 lb cod fillets
- 1 lb baby potatoes, halved
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken or vegetable broth
- 2 sprigs fresh rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C).
- In a large oven-safe skillet, heat olive oil over medium heat. Add halved potatoes and cook until golden, about 8-10 minutes.
- Add minced garlic and cook for another minute.
- Season cod fillets with salt and pepper, then place them on top of the potatoes in the skillet.
- Pour heavy cream and broth around the fish and potatoes. Add rosemary sprigs.
- Transfer skillet to oven and bake for 15-20 minutes, until cod is flaky and potatoes are tender.
- Remove rosemary sprigs before serving. Garnish with fresh parsley.
Notes
For a lighter version, use half-and-half instead of heavy cream. You can also add a splash of white wine for extra flavor.
Nutrition
- Calories: 420
- Sugar: 3 g
- Fat: 28 g
- Carbohydrates: 22 g
- Protein: 28 g