Thai Lime-Garlic Steamed Fish with Coconut Lemongrass Sauce: A Flavorful Journey
My grandfather used to say, “Good food doesn’t need to be fancy, just made with love.” This creamy cod and potatoes dish was his favorite after a long day of fishing. The tender fish, hearty potatoes, and fragrant rosemary cream always brought a calm to our table. It’s simple, nourishing, and deeply comforting.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 minutes
Ingredients
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4 cod fillets (about 5 oz each)
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3 medium potatoes, peeled and sliced
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1 cup heavy cream
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1 tbsp olive oil
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1 small onion, finely chopped
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2 garlic cloves, minced
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1 tsp fresh rosemary, finely chopped (or ½ tsp dried)
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Salt and pepper to taste
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Optional: fresh parsley for garnish
Instructions
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Boil sliced potatoes in salted water for 8–10 minutes until just tender. Drain and set aside.
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In a skillet, heat olive oil and sauté onions and garlic until soft.
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Add rosemary, then stir in cream. Simmer gently for 2–3 minutes.
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Layer potatoes in a baking dish, pour half the cream sauce over them.
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Place cod fillets on top, season with salt and pepper, and pour over the rest of the sauce.
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Cover with foil and bake at 375°F (190°C) for 20–25 minutes, until the cod flakes easily.
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Garnish with chopped parsley before serving.
Notes
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Add a pinch of nutmeg to the cream for extra depth.
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Yukon gold or baby potatoes hold their shape best in baking.
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Can’t find cod? Haddock or tilapia are good substitutes.
Nutrition
- Calories: 350 kcal per serving
- Fat: 18g
- Carbohydrates: 20g
- Protein: 30g