Description
A soul-warming dish featuring tender cod and potatoes enveloped in a rich rosemary cream sauce, perfect for any dinner occasion.
Ingredients
Scale
- 2 medium-sized potatoes, peeled and diced
- 4 filets of cod (fresh or thawed)
- 1 cup heavy cream (or half-and-half for a lighter option)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- Salt and pepper to taste
- Zest of 1 lemon (optional, for freshness)
Instructions
- Prep the potatoes: In a pot of salted boiling water, cook the diced potatoes for about 10-15 minutes or until tender. Drain and set aside.
- Sauté the aromatics: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Add the cream: Pour in the heavy cream. Stir in the chopped rosemary and lemon zest if using, and let it come to a gentle simmer.
- Cook the cod: Gently place the cod filets into the sauce. Season with salt and pepper. Let it cook for about 5-7 minutes, spooning the sauce over the fish until it’s cooked through and flaky.
- Combine: Add the drained potatoes to the skillet, gently folding them into the creamy sauce and cod. Allow everything to mingle and heat through for another 2 minutes.
- Serve: Divide the comforting dish onto plates or in bowls, garnishing with additional fresh rosemary or a sprinkle of lemon zest.
Notes
This dish can be prepared ahead of time by making the sauce the day before. Store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg