Description
A comforting dish combining mild cod with hearty potatoes in a rich rosemary cream sauce.
Ingredients
Scale
- 4 cod fillets (about 6 oz each)
- 2 medium potatoes, peeled and diced
- 1 cup heavy cream
- 2 tablespoons butter
- 2 teaspoons fresh rosemary, chopped
- 1 clove garlic, minced
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced potatoes and cook, stirring occasionally, until golden brown and tender, about 10–12 minutes. Remove the potatoes from the skillet and set aside.
- In the same skillet, melt the butter. Add minced garlic and chopped rosemary, and sauté for 1–2 minutes until fragrant. Pour in the heavy cream and let it simmer for 3–5 minutes until the sauce begins to thicken slightly.
- Season the cod fillets with salt and pepper. Place them into the simmering cream sauce and cook for 5–6 minutes, or until the fish is opaque and flakes easily with a fork.
- Plate the cod fillets with the sautéed potatoes and generously spoon the rosemary cream sauce over the top.
Notes
For best flavor, use fresh cod. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg