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–+ servings
Amanda Smith

Creamy Rosemary Cod with Potatoes: A Delicious Dinner!

A delicious and creamy dish featuring cod fillets and baby potatoes, infused with rosemary and garlic.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups baby potatoes halved
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 pound cod fillets
  • 1 cup heavy cream
  • 2 tablespoons fresh rosemary chopped (or 1 tablespoon dried rosemary)
  • 2 cloves garlic minced
  • 1 tablespoon lemon juice
  • 1/2 cup grated Parmesan cheese

Method
 

  1. Preheat your oven to 400°F (200°C). In a large pot, bring salted water to a boil. Add the halved baby potatoes and cook for about 10 minutes, or until just tender. Drain and set aside.
  2. In a large oven-safe skillet, heat the olive oil over medium heat. Season the cod fillets with salt and black pepper, then add them to the skillet. Sear for about 3-4 minutes on each side until golden brown. Remove the cod from the skillet and set aside.
  3. In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant. Pour in the heavy cream and stir in the chopped rosemary and lemon juice. Bring the mixture to a simmer.
  4. Add the cooked potatoes to the skillet, stirring gently to coat them in the cream sauce. Place the cod fillets back in the skillet on top of the potatoes.
  5. Sprinkle the grated Parmesan cheese over the cod and potatoes. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the cod is cooked through and flakes easily with a fork.
  6. Remove from the oven and let it cool for a few minutes before serving. Enjoy your creamy rosemary cod with potatoes!

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 20gProtein: 30gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 10gCholesterol: 100mgSodium: 800mgFiber: 2gSugar: 1g

Notes

  • For a lighter version, substitute half-and-half for the heavy cream.
  • Add some steamed green beans or spinach to the skillet before baking for extra veggies and color.

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