Creamy Rosemary Cod with Potatoes
A comforting dish featuring tender cod fillets in a creamy garlic and rosemary sauce, paired with soft, velvety potatoes.
Ingredients
For the Cod
- 4 fillets cod fillets
- 1 cup heavy cream Full-fat for creaminess.
- 2 tablespoons olive oil Extra virgin is ideal.
- 2 cloves garlic, minced Fresh is best!
- 1 tablespoon fresh rosemary, chopped Or 1 teaspoon dried if needed.
- Salt salt and pepper to taste Adjust according to preference.
For the Potatoes
- 2 cups potatoes, diced Choose your favorite type—Yukon Gold or red potatoes work wonderfully.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large pot, boil the diced potatoes until tender. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Sauté the minced garlic and fresh rosemary until fragrant, about one minute.
- Stir in the heavy cream, adding salt and pepper, and bring to a light simmer.
Cooking
- Arrange the cod fillets in a baking dish and pour the creamy sauce over them.
- Bake in the preheated oven for 15-20 minutes, or until the cod is cooked through and flakes easily.
- Serve the cod with the creamy sauce and potatoes on the side.
Notes
Avoid overcooking the cod, as it can become dry. Taste and season properly for best flavor. Prepping in advance can make the cooking time easier during a busy evening.