Description

Indulge in the heartwarming flavors of Cod & Potatoes in Rosemary Cream Sauce. This delightful dish features flaky cod fillets resting on velvety Yukon Gold potatoes, all enveloped in a creamy rosemary-infused sauce. Perfect for family gatherings or cozy weeknight dinners, this recipe brings comfort and sophistication to your table with every bite.

Ingredients

Scale

4 fresh cod fillets (about 6 oz each)
2 cups Yukon Gold potatoes, sliced thin
1 cup heavy cream
2 tablespoons fresh rosemary, chopped
3 cloves garlic, minced
3 tablespoons unsalted butter
1 tablespoon lemon juice
Salt and pepper to taste

Instructions

Preheat oven to 375°F (190°C) and grease a baking dish.
Boil sliced Yukon Gold potatoes in salted water for 10-15 minutes until tender. Drain and set aside.
In a saucepan, melt butter over medium heat. Add minced garlic and cook until fragrant. Stir in chopped rosemary.
Pour in heavy cream and let simmer for 5 minutes. Season with salt, pepper, and lemon juice.
Layer half of the potatoes in the baking dish, add cod fillets on top, pour half of the cream sauce over everything, then add remaining potatoes and sauce.
Cover with foil and bake for 25-30 minutes or until cod flakes easily with a fork. Remove foil for the last five minutes for a golden finish.

Nutrition

Serving Size: 1 cod fillet with potatoes (around 300g)
Calories: 550
Sugar: 2g
Sodium: 600mg
Fat: 32g
Saturated Fat: 18g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 4g
Protein: 27g
Cholesterol: 90mg

Keywords: For added flavor complexity, consider incorporating thyme or parsley alongside rosemary. Experiment with different fish like salmon or haddock for variety. Leftovers can be stored in an airtight container for up to three days.