PrintCod and Potatoes in Rosemary Cream Sauce
A cozy yet elegant weeknight seafood dinner with flaky cod, tender potatoes, and a velvety rosemary cream sauce.
- Prep Time: 10 min
- Cook Time: 35 min
- Total Time: 45 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Ingredients
Scale
- 4 cod fillets (6 oz each)
- 1 lb baby potatoes, halved
- 1 cup heavy cream
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 1 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C).
- Toss potatoes with olive oil, salt, and pepper. Roast for 20 minutes.
- In a skillet, melt butter over medium heat. Add garlic and rosemary, sauté for 1 minute.
- Pour in heavy cream, paprika, and a pinch of salt. Simmer for 3 minutes.
- Place cod fillets on top of potatoes in the baking dish. Pour cream sauce over fish.
- Bake for 15 minutes or until cod flakes easily.
Notes
- Serve with steamed asparagus or a fresh salad.
- For a lighter version, use half-and-half instead of heavy cream.
Nutrition
- Serving Size: 1 fillet with potatoes and sauce
- Calories: 420
- Sugar: 3 g
- Sodium: 380 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 110 mg