Description
Cod & Potatoes in Rosemary Cream Sauce is a comforting and elegant dish that combines tender cod fillets with creamy Yukon Gold potatoes, all enveloped in a rich rosemary cream sauce. Perfect for both cozy weeknight dinners and special occasions, this recipe delivers gourmet flavors without the fuss. Enjoy a delightful culinary experience that warms your heart with every bite.
Ingredients
Scale
- 2 (6 oz) cod fillets
- 2 cups Yukon Gold potatoes, peeled and diced
- 1 cup heavy cream
- 2 tbsp fresh rosemary, chopped
- 3 garlic cloves, minced
- 2 tbsp unsalted butter
- Salt and pepper to taste
Instructions
- 1. Preheat your oven to 375°F (190°C) and prepare a baking dish with nonstick spray.
- 2. Boil the diced potatoes in salted water until fork-tender (10-15 minutes). Drain and set aside.
- 3. In a skillet, melt 1 tbsp of butter over medium heat. Season cod fillets with salt and pepper, then cook for 4-5 minutes on each side until golden brown.
- 4. In another saucepan, melt the remaining butter, add garlic and rosemary, sauté for one minute. Pour in heavy cream, simmer for five minutes until slightly thickened.
- 5. Layer the cooked potatoes in the baking dish, place the cod on top, and drizzle with rosemary cream sauce.
- 6. Bake for 20-25 minutes until bubbly and golden. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate (350g)
- Calories: 560
- Sugar: 1g
- Sodium: 380mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 100mg