Description
A comforting dish of flaky cod and tender Yukon Gold potatoes in a rich rosemary cream sauce, perfect for family gatherings or weeknight dinners.
Ingredients
- 2 cod fillets
- 4 medium Yukon Gold or red potatoes
- 1 cup heavy cream
- 3 tablespoons fresh rosemary, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a skillet over medium heat.
- Add diced potatoes, season with salt and pepper, and sauté for about 10 minutes until golden brown and tender.
- Remove potatoes from the skillet and set aside.
- In the same pan, add the cod fillets and sear for 4-5 minutes on each side until flaky.
- Pour in heavy cream and stir in chopped rosemary.
- Add sautéed potatoes back into the skillet and coat with the creamy sauce.
- Allow the mixture to simmer for another 5 minutes for flavors to meld.
Notes
For softer potatoes, sauté longer before adding the cod. Substitute half of the heavy cream with broth for a lighter version. Store leftovers in an airtight container for up to 3 days.