Description
Cod & Potatoes in Rosemary Cream Sauce is a comforting, gourmet dish that brings together tender cod fillets and creamy Yukon Gold potatoes, all enveloped in a fragrant rosemary sauce. This delightful recipe is perfect for cozy dinners, impressing guests, or treating yourself after a long day. It’s easy to prepare and delivers rich flavors that will make any meal feel special.
Ingredients
Scale
- 4 cod fillets (about 1 lb)
- 2 cups Yukon Gold potatoes, diced (about 300g)
- 1 cup heavy cream (240ml)
- 2 tbsp fresh rosemary, chopped
- 3 cloves garlic, minced
- 2 tbsp unsalted butter
- Salt and pepper to taste
Instructions
- Wash, peel, and dice the potatoes into uniform pieces. Pat the cod fillets dry.
- Boil the potatoes in salted water until fork-tender (approximately 15 minutes). Drain and set aside.
- In a large skillet over medium heat, melt the butter and sauté minced garlic and chopped rosemary for about 2 minutes until fragrant.
- Stir in heavy cream and bring to a gentle simmer; cook for about 5 minutes until slightly thickened.
- Add boiled potatoes to the cream sauce, season with salt and pepper, and gently coat.
- Nestle the cod fillets into the creamy mixture; cover and cook for about 5 minutes until the fish is opaque and flakes easily with a fork.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 plate (350g)
- Calories: 480
- Sugar: 3g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg