Description
Cod & Potatoes in Rosemary Cream Sauce is a heartwarming dish that pairs tender cod fillets with creamy Yukon Gold potatoes, all coated in a rich rosemary cream sauce. Perfect for chilly nights, this recipe balances simplicity and gourmet flavor, making it a go-to comfort food for any occasion. As the delightful aroma fills your kitchen, get ready to indulge in every buttery bite!
Ingredients
Scale
- 2 cod fillets (6 oz each)
- 2 cups Yukon Gold potatoes, cubed
- 1 cup heavy cream
- 2 tbsp fresh rosemary, chopped
- 2 cloves garlic, minced
- 2 tbsp unsalted butter
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Preheat oven to 400°F (200°C).
- Toss cubed potatoes with olive oil, salt, and pepper; spread on a baking sheet.
- Bake for 25 minutes or until golden brown and fork-tender.
- In a skillet, melt butter over medium heat; add minced garlic and cook until fragrant.
- Add cod fillets to the skillet; pour in heavy cream and stir in rosemary, salt, and pepper.
- Simmer until the sauce thickens slightly.
- Fold baked potatoes into the skillet with cod and sauce; serve warm.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Seafood
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 610
- Sugar: 2g
- Sodium: 540mg
- Fat: 38g
- Saturated Fat: 23g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 120mg