Description
Creamy Rosemary Cod with Potatoes is a comforting and elegant dish perfect for chilly evenings, featuring flaky cod fillets, tender potatoes, and a rich creamy sauce infused with rosemary and garlic.
Ingredients
Scale
- 1 pound cod fillets
- 2 large potatoes, diced
- 1 cup heavy cream or coconut milk
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 3 cloves garlic, minced
- Salt and pepper to taste
- Lemon wedges for serving
- Parmesan cheese (optional)
- Spinach or kale (optional)
- Cherry tomatoes (optional)
Instructions
- Prepare the potatoes by washing, peeling (if desired), and dicing them into even cubes.
- Cook the diced potatoes in boiling water for about 10-12 minutes until tender.
- While the potatoes are cooking, prepare the cod by thawing (if frozen) and patting dry. Season with salt and pepper.
- In a skillet, heat olive oil over medium heat, add minced garlic, and sauté until fragrant. Then add chopped rosemary.
- Add heavy cream (or coconut milk) to the skillet and let it simmer until slightly thickened.
- Fold the drained potatoes into the creamy sauce, then place the cod fillets on top and spoon some sauce over them.
- Cover the baking dish with foil and bake until the cod is flaky and cooked through.
Notes
- Use fresh ingredients for the best flavor.
- Don’t overcook the cod to avoid a dry texture.
- Adjust the creaminess by using less cream or adding broth.
- Let the dish rest after baking for better flavor melding.
- Garnish with fresh herbs or lemon zest before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2 grams
- Sodium: 600 mg
- Fat: 30 grams
- Saturated Fat: 15 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 3 grams
- Protein: 30 grams
- Cholesterol: 100 mg