Cod & Potatoes in Rosemary Cream Sauce
Indulge in the warmth of Cod & Potatoes in Rosemary Cream Sauce, a comforting dish that combines flaky cod fillets with creamy Yukon Gold potatoes, all enveloped in a rich rosemary-infused cream sauce. This hearty meal is perfect for family dinners or cozy nights, offering a delightful experience with every bite. Get ready to impress your loved ones with this easy-to-make, flavor-packed dish that will warm both heart and home.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 cod fillets (6 ounces each)
- 2 cups Yukon Gold potatoes, sliced into 1/4 inch rounds
- 1 cup heavy cream
- 2 tablespoons fresh rosemary, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and grease a baking dish.
- Boil sliced potatoes in salted water for about 10 minutes until just tender; drain well.
- In a skillet, melt butter over medium heat. Sauté garlic and rosemary until fragrant (about 1 minute).
- Stir in heavy cream, simmering for 5 minutes until slightly thickened; season with salt and pepper.
- Layer half of the potatoes in the baking dish, place cod fillets on top, and pour half of the cream sauce over them. Add remaining potatoes and top with the rest of the sauce.
- Cover with foil and bake for 25-30 minutes. Remove foil during the last 5 minutes to brown the top.
Nutrition
- Serving Size: 1 plate (approximately 340g)
- Calories: 485
- Sugar: 2g
- Sodium: 520mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 90mg