Description
Cod & Potatoes in Rosemary Cream Sauce is a comforting dish that perfectly marries flaky cod with tender Yukon Gold potatoes, all enveloped in a rich, velvety rosemary cream sauce. Ideal for chilly evenings, this recipe is not just about nourishment; it’s an experience that will warm your heart and impress your guests. With simple ingredients and easy preparation, it’s the ultimate meal for cozy dinners or special occasions.
Ingredients
Scale
- 1 lb fresh cod fillets
- 2 cups Yukon Gold potatoes, thinly sliced
- 1 cup heavy cream
- 2 tablespoons fresh rosemary, chopped
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- 1 cup low-sodium chicken broth
- 2 tablespoons butter
Instructions
- Preheat your oven to 400°F (200°C) and grease a baking dish.
- Layer the sliced Yukon Gold potatoes evenly at the bottom of the dish.
- In a skillet over medium heat, melt the butter. Add minced garlic and chopped rosemary; sauté until fragrant.
- Pour in heavy cream and chicken broth while stirring. Simmer until slightly thickened, then add lemon juice.
- Pour the sauce over the potatoes and place cod fillets on top, ensuring they are coated in the sauce.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 490
- Sugar: 3g
- Sodium: 620mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 90mg