Savory Cod and Potatoes with Rosemary Cream for Cozy Nights

Enjoy this Cod and Potatoes with Rosemary Cream, a comforting and gluten-free dish perfect for cozy family dinners.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 500

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cod

4 fillets Cod thick and firm

For the Potatoes

1.5 pounds Baby Yukon Gold Potatoes can substitute with fingerling or red

For the Sauce

2 tablespoons Fresh Rosemary chopped
1 cup Heavy Cream can substitute with half-and-half
3 cloves Garlic minced
2 tablespoons Butter for searing the cod
2 tablespoons Olive Oil for roasting and cooking
to taste Salt
to taste Pepper

Garnish (Optional)

1 tablespoon Fresh Parsley chopped

Equipment

Oven
Skillet
baking sheet
mixing bowl

Method

Preparation Steps

Preheat the oven to 400°F (200°C).
Halve the baby Yukon Gold potatoes and toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes.
Pat the cod fillets dry and season with salt and pepper.
Heat butter and olive oil in a skillet and sear the cod for 3-4 minutes on each side. Remove and keep warm.
In the same skillet, sauté minced garlic for about 30 seconds until fragrant.
Stir in chopped rosemary and cook for another 30 seconds.
Add heavy cream and simmer for 3-4 minutes until slightly thickened.
Return seared cod to the skillet and nestle among the roasted potatoes. Pour sauce over and simmer for 2 minutes.
Garnish with fresh parsley and serve hot.

Nutrition

Serving: 1plateCalories: 500kcalCarbohydrates: 35gProtein: 30gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 140mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 2mg

Notes

For best results, ensure to pat the cod fillets dry before cooking and adjust seasoning throughout the cooking process.

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