Cod & Potatoes in Rosemary Cream Sauce

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

4 cod fillets

4 medium potatoes, peeled and sliced

1 cup heavy cream

1/2 cup chicken broth

2 tablespoons unsalted butter

2 tablespoons olive oil

2 garlic cloves, minced

1 tablespoon fresh rosemary, chopped

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon paprika

1/4 teaspoon nutmeg

1/4 cup grated Parmesan cheese

1 tablespoon lemon juice

Fresh parsley for garnish

 

Directions:

Preheat the oven to 375°F (190°C).

In a large skillet over medium heat, melt the butter and olive oil. Add the garlic and sauté for about 1 minute until fragrant.

Add the potatoes to the skillet and cook for 5 minutes, stirring occasionally. Pour in the chicken broth and cover, letting the potatoes soften for another 5 minutes.

Reduce the heat to low and stir in the heavy cream, rosemary, salt, pepper, paprika, and nutmeg. Simmer for 3 minutes, then remove from heat.

Transfer the potatoes and cream sauce to a greased baking dish, spreading them evenly.

Season the cod fillets with salt, pepper, and lemon juice. Place them on top of the potatoes and sprinkle with Parmesan cheese.

Cover with foil and bake for 15 minutes. Remove the foil and continue baking for another 10 minutes, or until the fish is flaky and the potatoes are tender.

Garnish with fresh parsley and serve hot.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

Kcal: 360 kcal | Servings: 4 servings