Description
A delicious and creamy dish featuring tender cod and potatoes infused with the aromatic flavor of 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 skillet, heat olive oil over medium heat and add the diced potatoes. Cook until golden brown.
- Season the cod fillets with salt and pepper.
- In a baking dish, layer the cooked potatoes and place the cod fillets on top.
- In a bowl, mix the heavy cream with chopped rosemary and pour over the cod and potatoes.
- Bake in the preheated oven for 20-25 minutes or 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 as it is more concentrated.
- Pair with a side salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 fillet with potatoes
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Cod, Potatoes, Rosemary, Cream Sauce, Seafood