Cod and Potatoes in Rosemary Cream Sauce
A comforting and elegant one-pan meal featuring flaky cod, tender potatoes, and a rich rosemary cream sauce, perfect for a weeknight dinner.
- Prep Time: 15 min
- Cook Time: 35 min
- Total Time: 50 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1.5 lbs cod fillets
- 1 lb baby potatoes, halved or quartered
- 1 tbsp olive oil
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 2 tbsp fresh rosemary, chopped
- 1 tbsp fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the potatoes with olive oil, salt, and pepper in a baking dish. Roast for 20 minutes until they begin to soften.
- While potatoes roast, pat the cod fillets dry and season with salt and pepper.
- In a skillet over medium heat, sauté the sliced onion until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
- Pour in the heavy cream and chicken broth. Bring to a simmer and stir in the chopped rosemary. Cook for 2-3 minutes until the sauce slightly thickens.
- Nestle the seasoned cod fillets into the sauce among the partially cooked potatoes.
- Transfer the skillet or baking dish to the preheated oven. Bake for 12-15 minutes, or until the cod is cooked through and flakes easily with a fork.
- Garnish with fresh parsley before serving.
Notes
- For a gluten-free option, ensure your chicken broth is gluten-free.
- Serve with a side salad or crusty bread to soak up the delicious sauce.
- This dish pairs well with a crisp white wine.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg