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Cod & Potatoes in Rosemary Cream Sauce

Cod & Potatoes in Rosemary Cream Sauce is a soul-soothing dish that beautifully marries succulent cod fillets with a rich, creamy rosemary sauce. Accompanied by tender baby potatoes, this meal is perfect for family dinners or special occasions. The aromatic blend of garlic and fresh rosemary fills your kitchen, creating an inviting atmosphere that will entice everyone to gather around the table. With minimal prep and cooking time, this recipe is both easy to make and sure to impress.

  • Total Time: 35 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 1 lb fresh cod fillets
  • 1 lb baby potatoes, halved
  • 1 cup heavy cream
  • 3 sprigs fresh rosemary, chopped
  • 4 garlic cloves, minced
  • 1 cup chicken broth
  • 2 tbsp lemon juice

Instructions

  1. Preheat your oven to 400°F (200°C) and prepare a baking dish with nonstick spray.
  2. Boil halved baby potatoes in salted water until fork-tender (10-15 minutes). Drain and set aside.
  3. In a skillet over medium heat, combine chicken broth, minced garlic, and chopped rosemary. Simmer for 2 minutes.
  4. Add heavy cream to the skillet and stir until thickened; then mix in lemon juice and cooked potatoes.
  5. Place cod fillets in the baking dish and pour the rosemary cream sauce over them. Bake for 15-20 minutes until cod is flaky.
  • Author: Jennifer
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 fillet with sauce (approximately 300g)
  • Calories: 520
  • Sugar: 2g
  • Sodium: 550mg
  • Fat: 34g
  • Saturated Fat: 20g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 4g
  • Protein: 25g
  • Cholesterol: 90mg

Keywords: For added flavor, consider searing the cod before baking for a golden crust. You can substitute coconut milk for a dairy-free option or add veggies like spinach or leeks for extra nutrition.