Ingredients:
4 cod fillets
4 medium potatoes, peeled and sliced
1 cup heavy cream
½ cup chicken broth
2 tablespoons unsalted butter
2 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon fresh rosemary, chopped
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
¼ teaspoon nutmeg
¼ cup grated Parmesan cheese
1 tablespoon lemon juice
Fresh parsley for garnish
Directions:
1️⃣. Preheat Oven:
Preheat the oven to 375°F (190°C). Lightly grease a baking dish and set aside.
2️⃣. Sauté Garlic & Potatoes:
In a large skillet over medium heat, melt butter with olive oil. Add minced garlic and sauté for 1 minute until fragrant.
3️⃣. Par-Cook Potatoes:
Add sliced potatoes to the skillet. Cook for 5 minutes, stirring occasionally. Pour in chicken broth, cover, and let the potatoes soften for another 5 minutes.
4️⃣. Make Cream Sauce:
Lower the heat. Stir in heavy cream, chopped rosemary, salt, pepper, paprika, and nutmeg. Let it simmer for 3 minutes, then remove from heat.
5️⃣. Assemble in Dish:
Transfer the potatoes and cream mixture into the prepared baking dish, spreading them evenly.
6️⃣. Prepare Cod:
Pat cod fillets dry and season with salt, pepper, and lemon juice. Lay the fillets over the potatoes. Sprinkle grated Parmesan on top.
7️⃣. Bake:
Cover the dish with foil and bake for 15 minutes. Remove the foil and bake an additional 10 minutes, or until the cod flakes easily and potatoes are tender.
8️⃣. Garnish & Serve:
Remove from oven, garnish with chopped fresh parsley, and serve hot.
⏱ Preparation time: 15 minutes
⏱ Cooking time: 30 minutes
⏱ Total time: 45 minutes
Calories: ~360 kcal per serving
Servings: 4 servings
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