Description
This baked cod recipe features tender cod fillets topped with a creamy rosemary sauce and served over roasted potatoes.
Ingredients
Scale
- 4 fillets cod (about 6 oz each)
- 1 lb potatoes, peeled and sliced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 tablespoon fresh rosemary, finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 cup grated Parmesan cheese
Instructions
- Start by preheating your oven to 400°F. As the oven warms, arrange your sliced potatoes in a baking dish, drizzling them with olive oil, salt, and pepper. Toss them gently with your hands, making sure every slice is lightly coated.
- Slide the potatoes into the oven and let them roast for about 25 minutes. You’re looking for tender centers and lightly crisped edges.
- While the potatoes cook, prepare the rosemary cream sauce. Melt the butter in a skillet over medium heat, then add the minced garlic. Let it cook just until fragrant.
- Pour in the chicken broth and heavy cream, stirring gently. Add the chopped rosemary, salt, pepper, and paprika. Let the sauce simmer until it thickens slightly, then stir in the Parmesan cheese until smooth and velvety.
- Once the potatoes are partially cooked, remove them from the oven and nestle the cod fillets on top. Pour the rosemary cream sauce evenly over everything, making sure the fish is well coated.
- Return the dish to the oven and bake for another 15–18 minutes, or until the cod flakes easily with a fork.
- Serving cod and potatoes with rosemary cream sauce straight from the oven feels like presenting a little piece of comfort on a plate.
Notes
- This dish is perfect for a cozy dinner and pairs well with a simple green salad.
- Feel free to adjust the amount of garlic and rosemary according to taste.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 fillet with potatoes
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg