Description
A delightful recipe for creamy rosemary cod served with tender potatoes, perfect for a comforting meal.
Ingredients
Scale
- 2 medium-sized russet potatoes, peeled and diced into 1-inch cubes
- 1 pound cod fillets, skinless
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary, chopped)
- Salt and pepper, to taste
- 1 tablespoon lemon juice
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, bring salted water to a boil. Add the diced potatoes and cook for about 10-12 minutes, or until tender. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.
- Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant.
- Pour in the heavy cream and add the dried rosemary, salt, and pepper. Stir to combine and let it simmer for about 5 minutes.
- Gently place the cod fillets into the skillet, spooning some of the cream sauce over the top. Cover and cook for about 5-7 minutes, or until the cod is cooked through and flakes easily with a fork.
- Stir in the cooked potatoes and lemon juice, mixing gently to combine everything. Cook for an additional 2-3 minutes to heat through.
- Serve hot, garnished with fresh parsley.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Add steamed vegetables like broccoli or green beans for extra color and nutrition.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg