Description
An easy and comforting dish featuring tender cod fillets and soft potatoes in a rich, creamy rosemary sauce.
Ingredients
- 4 cod fillets
- 4 medium potatoes, peeled and 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 large pot, bring salted water to a boil and add the diced potatoes. Cook until tender, about 15 minutes. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Add cod fillets and season with salt and pepper. Cook for about 3-4 minutes on each side, until golden and cooked through.
- In a bowl, mix heavy cream and chopped rosemary. Pour the creamy rosemary sauce over the cooked cod and potatoes in a baking dish.
- Bake in the oven for 10-15 minutes until everything is heated through and the sauce is bubbly. Serve warm.
Notes
Use fresh rosemary for the best flavor. You can mix in a bit of grated Parmesan cheese to the sauce for added richness. Avoid overcooking the cod to keep it moist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American