Description
A delightful and comforting dish of tender cod fillets nestled in a creamy rosemary-infused sauce, served over roasted baby potatoes. This recipe is easy to make yet elegant enough for a special dinner.
Ingredients
Scale
Cod & Potatoes:
- 4 cod fillets (about 6 oz each)
- 1 ½ pounds baby potatoes, halved
- 1 tablespoon olive oil
Rosemary Cream Sauce:
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup grated Parmesan cheese
- juice of ½ lemon
- chopped fresh parsley for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C). Place halved baby potatoes on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast for 25–30 minutes until golden and tender.
- Prepare the cod: Pat the cod fillets dry, season with salt and pepper. In a skillet, melt butter, sauté garlic, add cream, Dijon mustard, rosemary, Parmesan. Simmer for 3–5 minutes until slightly thickened. Add lemon juice.
- Cook the cod: Nestle the cod fillets into the sauce, spoon sauce over the top. Cover and cook on low for 6–8 minutes until the cod flakes easily.
- Serve: Serve the cod and rosemary cream sauce over the roasted potatoes, garnished with parsley if desired.
Notes
- You can substitute cod with haddock or halibut.
- For a lighter version, use half-and-half instead of heavy cream.
- Add a handful of baby spinach to the sauce for extra greens.
Nutrition
- Serving Size: 1 fillet with potatoes
- Calories: 520
- Sugar: 2g
- Sodium: 490mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 120mg
