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Creamy Rosemary Cod with Potatoes

A comforting dish of tender cod fillets in a rich creamy sauce with roasted potatoes, infused with fresh rosemary. Perfect for family dinners and health-conscious meal planning.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces Cod fillets Choose fresh or frozen; thaw thoroughly before cooking.
  • 2 tablespoons Fresh rosemary, chopped Can be substituted with dried rosemary (1 tablespoon).
  • 1 cup Heavy cream For a rich, velvety sauce; half-and-half can be used for fewer calories.
  • 4 medium-sized Potatoes Use Yukon Gold or red potatoes for the best texture.
  • 2 tablespoons Olive oil Substitute with avocado oil if desired.
  • to taste Salt Consider using sea salt for a higher mineral content.
  • to taste Pepper Freshly cracked enhances taste.
  • 2 cloves Garlic, minced Feel free to adjust based on preference.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) to ensure even baking.
  2. Peel and chop the potatoes into bite-sized pieces.
Cooking
  1. In a large skillet, heat olive oil over medium heat. Add the chopped potatoes and cook until golden and tender, about 10 minutes, stirring occasionally.
  2. While the potatoes are cooking, season the cod fillets with salt, pepper, and minced garlic.
  3. Push the potatoes to the sides of the skillet and add the seasoned cod fillets into the center.
  4. Pour heavy cream over the cod fillets and sprinkle fresh rosemary on top.
  5. Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the cod is cooked through and flakes easily with a fork.
  6. Serve your creamy cod dish warm, garnished with additional rosemary if desired.

Notes

Tips: Don’t skip the fresh herbs for flavor. Serve with a green salad or crusty bread. Leftover cod can be used in salads or wraps.