Description
A delightful dish combining flaky cod fillets with tender potatoes in a rich rosemary-infused cream sauce, perfect for cozy dinners or special occasions.
Ingredients
Scale
- 4 cod fillets
- 500g Yukon Gold potatoes, peeled and cut into pieces
- 2 tablespoons fresh rosemary, chopped
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 medium sweet onion, chopped
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- 1 tablespoon cooking oil
Instructions
- Peel the potatoes and cut them into evenly sized pieces. Place them in a pot of salted water and boil for 10 to 15 minutes until tender.
- Melt butter in a sauté pan over medium heat. Add the chopped onions and minced garlic, sautéing for 3 to 5 minutes until softened.
- Toss in the fresh rosemary and sauté for an additional minute.
- Pour in the heavy cream and bring it to a gentle simmer, stirring occasionally for about five minutes until it thickens slightly.
- Heat oil in a separate pan over medium-high heat. Season the cod fillets with salt and pepper, then cook for 4 to 5 minutes on each side until golden brown.
- Drain the cooked potatoes and add them directly to the sauce, gently stirring to coat them. Allow to meld for a minute or two.
- Plate the creamy potatoes, carefully laying the seared cod on top.
Notes
Use other herbs like thyme or parsley if rosemary isn’t available. For a lighter version, substitute heavy cream with half-and-half.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg