Description
A cozy and satisfying dish of cod and tender potatoes in a rich, creamy rosemary sauce, perfect for family gatherings.
Ingredients
- 4 Cod fillets
- 4 medium Potatoes
- 1 cup Heavy cream
- 2 tbsp Fresh rosemary, chopped
- 2 tbsp Butter
- 2 cloves Garlic, minced
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Peel and slice the potatoes into thin rounds.
- Layer the potatoes in a baking dish, season with salt and pepper, and add some butter.
- Bake the potatoes for about 20 minutes, until tender.
- Meanwhile, in a saucepan, melt butter over medium heat and sauté minced garlic until fragrant.
- Add heavy cream and chopped rosemary; simmer for a few minutes until slightly thickened.
- Season the sauce with salt and pepper to taste.
- Place the cod fillets on top of the baked potatoes and pour the rosemary cream sauce over the fish.
- Return to the oven and bake for another 15–20 minutes or until the cod is cooked through.
- Serve hot and enjoy!
Notes
For added flavor, mix in grated Parmesan cheese into the cream sauce before layering it over the fish.