Description
Cod & Potatoes in Rosemary Cream Sauce is a heartwarming recipe that combines flaky cod fillets with creamy Yukon Gold potatoes, all enveloped in a rich rosemary-infused cream sauce. This dish is perfect for family gatherings or intimate dinners, offering comfort and flavor in every bite. Easy to prepare, it’s sure to impress your guests without spending hours in the kitchen.
Ingredients
Scale
- 1 lb fresh cod fillets
- 2 cups Yukon Gold potatoes, peeled and thinly sliced
- 1 cup heavy cream
- 2 tbsp fresh rosemary, finely chopped
- 3 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Boil the sliced potatoes in salted water for about 10-12 minutes until tender but firm. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Sauté minced garlic and chopped rosemary for 1-2 minutes until fragrant.
- Add heavy cream to the skillet and simmer for about 5 minutes. Season with salt and pepper.
- In a greased baking dish, layer half of the potatoes, followed by cod fillets, then half of the cream sauce. Repeat the layers with remaining ingredients.
- Cover with foil and bake for 25-30 minutes until cod flakes easily. Remove foil for the last five minutes for browning.
Nutrition
- Serving Size: 1/4 of dish (approximately 450g)
- Calories: 450
- Sugar: 2g
- Sodium: 560mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 95mg
Keywords: For enhanced flavor, consider adding grated Parmesan cheese on top before baking. Fresh herbs elevate the aroma; however, dried herbs can be substituted if necessary.