Description
A delicious recipe featuring tender cod and creamy potatoes infused with rosemary.
Ingredients
Scale
- 4 cod fillets
- 2 cups potatoes, diced
- 1 cup heavy cream
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a pot, boil the diced potatoes until tender, then drain.
- In a skillet, heat olive oil over medium heat and add the cod fillets, cooking until golden brown on both sides.
- In a separate saucepan, heat the heavy cream and stir in the chopped rosemary, salt, and pepper.
- Combine the cooked potatoes with the rosemary cream sauce.
- Place the cod fillets on a baking dish and pour the rosemary cream sauce with potatoes over them.
- Bake in the oven for 15-20 minutes until the cod is cooked through.
- Serve hot and enjoy!
Notes
- For a lighter version, substitute heavy cream with half-and-half.
- Fresh rosemary can be replaced with dried rosemary, but use less.
- Pair with a side salad for a complete meal.
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg