Description
A delicious dish featuring tender cod fillets and baby potatoes in a rich and creamy rosemary sauce.
Ingredients
Scale
- 2 cod fillets (about 6 oz each)
- 4–5 baby potatoes, halved
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1/2 tsp paprika
- 1 cup heavy cream
- 1 tbsp fresh rosemary, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a baking dish, toss the halved baby potatoes with olive oil, thyme, paprika, salt, and pepper.
- Roast the potatoes in the oven for about 20 minutes, or until they start to soften.
- In a saucepan, heat the heavy cream over medium heat and stir in fresh rosemary. Cook for 3-4 minutes.
- Place the cod fillets on top of the potatoes and pour the rosemary cream sauce over them.
- Return to the oven and bake for an additional 15-20 minutes, until the cod is cooked through and flakes easily with a fork.
- Serve warm.
Notes
Ensure the cod fillets are fresh for the best flavor. Adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 440
- Sugar: 1g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg
Keywords: cod, potatoes, rosemary, cream sauce, easy dinner, seafood