Description
Enjoy a delightful dinner with this creamy and flavorful Cod & Potatoes in Rosemary Cream Sauce. Tender cod fillets and baby potatoes are coated in a rich rosemary-infused cream sauce, creating a satisfying dish that is perfect for any occasion.
Ingredients
Scale
Cod & Potatoes:
- 1 1/2 lbs cod fillets, cut into large chunks
- 1 lb baby potatoes, halved
Sauce:
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 tsp fresh rosemary, finely chopped (or 1/2 tsp dried)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup grated Parmesan cheese
- 1 tbsp lemon juice
- Fresh parsley for garnish (optional)
Instructions
- Boil Potatoes: Boil halved baby potatoes in salted water until fork tender. Drain and set aside.
- Prepare Sauce: In a skillet, sauté onion in olive oil and butter. Add garlic, chicken broth, heavy cream, rosemary, salt, pepper, and Parmesan. Simmer until slightly thickened.
- Combine Ingredients: Add cooked potatoes to the sauce. Nestle cod pieces in the skillet, spoon sauce over the top.
- Cook Cod: Cover and cook on low heat until cod is opaque and flakes easily with a fork.
- Finish and Serve: Squeeze lemon juice over the dish, garnish with parsley, and serve hot.
Notes
- For a richer flavor, substitute half-and-half with full cream.
- Yukon gold or fingerling potatoes work well.
- Be gentle when stirring to avoid breaking the fish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: European
Nutrition
- Serving Size: 1 plate
- Calories: 430
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 26 g
- Saturated Fat: 13 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 95 mg
