Cod & Potatoes in Rosemary Cream Sauce
Cod & Potatoes in Rosemary Cream Sauce is a comforting dish that combines tender cod fillets with creamy Yukon Gold potatoes enveloped in a fragrant rosemary-infused sauce. Perfectly balanced and easy to prepare, this recipe will transport you to cozy family dinners while impressing your guests. Each bite offers a delightful blend of flavors that feels like a warm embrace, making it ideal for both special occasions and everyday meals.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 fresh cod fillets (about 6 oz each)
- 2 large Yukon Gold potatoes, thinly sliced
- 1 cup heavy cream
- 2 tbsp fresh rosemary, chopped
- 3 cloves garlic, minced
- 4 tbsp unsalted butter
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
- Slice the Yukon Gold potatoes into quarter-inch rounds. Layer them in the baking dish, season with salt and pepper, drizzle with melted butter, cover with foil, and bake for 30 minutes.
- In a saucepan over medium heat, melt butter. Sauté minced garlic and chopped rosemary until fragrant (about 1 minute).
- Stir in heavy cream and simmer for about 5 minutes until slightly thickened.
- Remove the potatoes from the oven, layer cod fillets on top, pour the rosemary cream sauce over everything, and return to the oven uncovered for another 15-20 minutes or until the cod is cooked through.
Nutrition
- Serving Size: 1 cod fillet with potatoes (approximately 350g)
- Calories: 480
- Sugar: 2g
- Sodium: 560mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 85mg