Description
Delicious cod fillets cooked in a creamy rosemary sauce, served over tender potatoes for a comforting meal.
Ingredients
Scale
- 4 cod fillets (about 6 ounces each)
- 2 cups small potatoes, halved
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- 1 tablespoon fresh rosemary, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a pot of boiling salted water, cook the halved potatoes until fork-tender, about 15 minutes. Drain and set aside.
- In a large oven-safe skillet, heat olive oil over medium-high heat. Add the cod fillets, seasoning with salt and pepper, and sear for 3-4 minutes on each side until golden brown. Remove and set aside.
- In the same skillet, add butter and minced garlic, cooking for 1 minute until fragrant.
- Pour in the heavy cream and stir in the chopped rosemary. Bring to a simmer and cook for 2-3 minutes until slightly thickened.
- Add the cooked potatoes to the skillet, stirring to coat in the sauce.
- Return the cod fillets to the skillet, nestling them into the potatoes and sauce.
- Transfer the skillet to the preheated oven and bake for another 15 minutes, or until the cod is cooked through and flakes easily with a fork.
Notes
- For a lighter version, substitute half-and-half for the heavy cream.
- Fresh thyme can be used instead of rosemary for a different flavor.
- Serve with a side of steamed vegetables for a complete meal.
Nutrition
- Serving Size: 1 fillet with potatoes
- Calories: 450
- Sugar: 2 grams
- Sodium: 600 mg
- Fat: 25 grams
- Saturated Fat: 15 grams
- Carbohydrates: 30 grams
- Fiber: 3 grams
- Protein: 30 grams
- Cholesterol: 100 mg