Description
A delicious and easy recipe for cod and potatoes baked in a flavorful rosemary cream sauce.
Ingredients
- 1.5 lbs cod fillets
- 1 lb baby potatoes, halved or quartered
- 2 tbsp olive oil
- 1 tbsp fresh rosemary, chopped
- 1 clove garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the potatoes with olive oil, half of the rosemary, and salt and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and lightly browned.
- While the potatoes are roasting, pat the cod fillets dry and season with salt and pepper.
- In a small saucepan, heat the heavy cream and chicken broth over medium heat. Stir in the minced garlic and the remaining rosemary. Bring to a gentle simmer and cook for 2-3 minutes until slightly thickened. Stir in the Parmesan cheese until melted.
- Remove the potatoes from the oven and arrange them in a baking dish. Place the seasoned cod fillets on top of the potatoes.
- Pour the rosemary cream sauce evenly over the cod and potatoes.
- Bake for another 15-20 minutes, or until the cod is cooked through and flakes easily with a fork.
- Serve immediately.
Notes
- You can substitute other herbs like thyme or dill for rosemary if preferred.
- For a lighter sauce, you can use half-and-half instead of heavy cream, but the sauce may be thinner.
- Ensure the cod is fully cooked but not overcooked to maintain its moisture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: European