Description
A comforting dish of tender cod and creamy potatoes in a fragrant rosemary sauce, perfect for cozy weeknight dinners.
Ingredients
Scale
- 2 cups diced potatoes (about 2 medium-sized potatoes)
- 1 pound fresh cod fillets
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth (or vegetable broth)
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- Salt and pepper, to taste
- Optional: fresh parsley, for garnish
Instructions
- Start by peeling and dicing the potatoes into small, uniform pieces.
- In a large pot, bring water to a boil. Add the diced potatoes and cook until they are fork-tender, about 10-12 minutes.
- Once done, drain and set aside.
- In a large skillet, heat the olive oil over medium heat.
- Add the minced garlic and sauté for about 1 minute, or until fragrant.
- Gently lay the cod fillets in the skillet, seasoning them with salt and pepper.
- Cook for about 3-4 minutes on each side until the fish is cooked through and flakes easily with a fork.
- Carefully remove the cod from the skillet and set it aside on a plate.
- In the same skillet, add the chicken broth, scraping up any bits stuck to the pan for added flavor.
- Stir in the heavy cream and chopped rosemary. Let the sauce simmer on low heat for about 5 minutes.
- Add the cooked potatoes back into the skillet, gently coating them in the creamy rosemary sauce.
- Finally, return the cod to the skillet, nestling it among the potatoes, and let it warm through for another minute.
- Serve the cod and potatoes warm, garnished with fresh parsley if desired. Enjoy!
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 2g
- Sodium: 650mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 105mg