Description
Indulge in this delectable Cod & Potatoes in Rosemary Cream Sauce recipe, where flaky white fish and tender potatoes are enveloped in a rich, creamy rosemary-infused sauce. This easy-to-make dish delivers restaurant-quality flavor in just 30 minutes, making it the perfect choice for a comforting and satisfying meal.
Ingredients
– 1 lb cod fillets, cut into 4 pieces
– 1 lb baby potatoes, halved
– 1 cup heavy cream
– 1/4 cup fresh rosemary, chopped
– 3 cloves garlic, minced
– 1 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. 1. Preheat oven to 400°F.
2. 2. In a large oven-safe skillet, heat the olive oil over medium-high heat. Season the cod fillets with salt and pepper, then sear them for 2-3 minutes per side until lightly browned.
3. 3. Add the halved potatoes to the skillet and transfer to the preheated oven. Roast for 15-20 minutes, or until the potatoes are tender.
4. 4. In a small saucepan, combine the heavy cream, chopped rosemary, and minced garlic. Simmer over medium heat, stirring occasionally, for 5-7 minutes until the sauce has thickened slightly.
5. 5. Remove the skillet from the oven and pour the rosemary cream sauce over the cod and potatoes. Gently toss to coat.
6. 6. Serve the Cod & Potatoes in Rosemary Cream Sauce immediately, garnished with additional fresh rosemary if desired.
Notes
– For a thicker sauce, let the cream simmer for a few minutes longer.
– Adjust the amount of rosemary to suit your taste preferences.
– Leftover cod and potatoes can be stored in the refrigerator for up to 3 days and reheated gently before serving.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Oven, Stovetop
- Cuisine: American