Description
A delightful dish featuring flaky cod and hearty potatoes enveloped in a rich rosemary cream sauce.
Ingredients
Scale
- 1 lb Fresh Cod
- 2 cups Potatoes, diced
- 1 cup Heavy Cream
- 2 tbsp Fresh Rosemary, chopped
- 3 tbsp Butter
- 2 cloves Garlic, minced
- Salt and Pepper to taste
Instructions
- Prep the potatoes by peeling and dicing them into 1-inch cubes.
- Boil the diced potatoes in salted water for 10-12 minutes until fork-tender.
- Drain the potatoes and set aside.
- Sear the cod in a skillet with melted butter for 3-4 minutes per side.
- Remove cod from the skillet and keep warm.
- Add more butter and sauté garlic until fragrant.
- Pour in the heavy cream, simmering gently.
- Stir in rosemary and potatoes, coating evenly in the sauce.
- Combine cod back into the skillet, spooning sauce over it.
- Serve immediately, garnished with rosemary.
Notes
For a lighter version, substitute heavy cream with half and half or coconut milk. Ensure the cod is not overcooked for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 5g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 70mg