Description
Tender cod fillets and diced potatoes simmered in a rich rosemary cream sauce with garlic and olive oil. This comforting seafood dish is flavorful, elegant, and perfect for a hearty dinner.
Ingredients
- 4 cod fillets (about 6 oz each)
- 4 medium potatoes, peeled and diced
- 1 cup heavy cream
- 2 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried rosemary)
- 3 garlic cloves, minced
- Salt, to taste
- Black pepper, to taste
- Lemon wedges, for serving
- Fresh parsley, chopped (for garnish)
Instructions
1. Place diced potatoes in a large pot, cover with water, and bring to a boil. Cook for 10–12 minutes until tender. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Season cod fillets with salt and pepper.
3. Add the cod to the skillet and sear for 4–5 minutes per side until golden brown and cooked through. Remove and set aside.
4. In the same skillet, add minced garlic and cook for about 1 minute until fragrant.
5. Pour in the heavy cream and bring to a gentle simmer. Stir in chopped rosemary and season with salt and pepper.
6. Add the cooked potatoes to the skillet and stir gently so they are coated in the rosemary cream sauce. Simmer for 2–3 minutes.
7. Return the cod fillets to the skillet and spoon some sauce over the top. Cook for about 2 minutes to heat through.
8. Remove from heat, garnish with chopped parsley, and serve with lemon wedges.
Notes
Fresh rosemary provides the best flavor, but dried rosemary works well if needed.
Serve with crusty bread or a simple green salad to complete the meal.
For a lighter version, you can substitute half-and-half for the heavy cream.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 2g
- Sodium: 320mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 95mg