Description
Cod and Potatoes in Rosemary Cream Sauce is a delightful dish that combines tender cod fillets with crispy Yukon gold potatoes, enveloped in a rich and aromatic rosemary cream sauce.
Ingredients
- Fresh cod fillets: 4 pieces (about 1 lb or 450 g)
- Yukon gold potatoes: 4 medium-sized, cut into wedges
- Heavy cream: 1 cup (240 ml)
- Fresh rosemary: 2 tablespoons, chopped
- Garlic: 3 cloves, minced
- Lemon juice: 2 tablespoons
- Olive oil: 2 tablespoons
- Salt: to taste
- Pepper: to taste
Instructions
- Rinse the cod fillets under cold water and pat them dry with paper towels. Season both sides with salt and pepper.
- Preheat the oven to 400°F (200°C). Toss the potato wedges with olive oil, salt, and pepper, then spread them on a baking sheet and roast for 25-30 minutes, flipping halfway through.
- In a skillet, heat olive oil over medium heat, sauté minced garlic for 30 seconds, then add heavy cream and lemon juice. Stir in chopped rosemary and season with salt and pepper. Simmer for 5 minutes.
- Gently place the seared cod fillets into the skillet with the sauce and cook for an additional 2-3 minutes.
- Plate the crispy potato wedges, place the cod on top, drizzle with rosemary cream sauce, and garnish with fresh rosemary.
Notes
- Freshness of cod is key; look for firm fillets with a clean smell.
- Consider marinating the cod in lemon juice and olive oil for extra flavor.
- Feel free to add vegetables like spinach or cherry tomatoes to the dish.
- Experiment with alternative sauces for different flavor profiles.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Cod, Potatoes, Rosemary, Cream Sauce, Seafood, Dinner