Description
Creamy rosemary cod and potatoes is a comforting dish that wraps you in warmth with every bite. This delightful recipe features flaky cod delicately seared and nestled in a luscious, creamy rosemary sauce alongside tender baby potatoes. Perfect for weeknight dinners or special occasions, this meal promises to impress with its rich flavors and stunning presentation.
Ingredients
Scale
- 2 cod fillets (about 6 oz each)
- 1 lb baby potatoes, halved
- 1 cup heavy cream
- 2 sprigs fresh rosemary, finely chopped
- 3 garlic cloves, minced
- Juice of 1 lemon
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Wash and halve the baby potatoes; chop the rosemary.
- Boil halved potatoes in salted water until tender (about 15 minutes). Drain and set aside.
- Heat olive oil in a skillet over medium heat. Sear cod fillets for 3-4 minutes on each side until golden brown. Remove from skillet.
- In the same skillet, add minced garlic and heavy cream, stirring in chopped rosemary. Simmer gently.
- Return the cod and potatoes to the skillet, letting them mingle in the sauce for an additional 3-5 minutes.
- Squeeze fresh lemon juice over the dish before serving for brightness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Searing/Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cod fillet with potatoes (approx. 300g)
- Calories: 550
- Sugar: 2g
- Sodium: 350mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 85mg