Cod & Potatoes in Rosemary Cream Sauce: A Restaurant-Quality Meal at Home
Enjoy a restaurant-quality meal at home with this Cod & Potatoes in Rosemary Cream Sauce. Tender cod fillets and thinly sliced potatoes are baked in a rich, aromatic rosemary-infused cream sauce for a dish that’s both comforting and elegant. Serve it with crusty bread or a fresh green salad for a complete meal.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
Ingredients
Scale
- 4 medium potatoes, peeled and thinly sliced
- 1 lb (450g) cod fillets
- 1 cup heavy cream
- 2 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp butter
- Salt and pepper, to taste
- Olive oil, for drizzling
Instructions
- Preheat oven to 375°F (190°C).
- Prepare the cream sauce:
- In a saucepan, melt butter over medium heat. Add garlic and sauté for 1-2 minutes until fragrant.
- Pour in heavy cream, add rosemary, and season with salt & pepper. Simmer for 5-7 minutes, then remove from heat.
- Assemble the dish:
- Layer sliced potatoes in a greased baking dish.
- Place cod fillets on top and season lightly with salt & pepper.
- Pour the rosemary cream sauce evenly over the fish and potatoes.
- Drizzle with a little olive oil and cover with foil.
- Bake:
- Bake for 25-30 minutes until the cod is flaky and potatoes are tender.
- Remove foil and broil for 3-5 minutes to lightly brown the top.
- Serve: Garnish with extra rosemary if desired and enjoy hot!
Notes
✔ Slice potatoes thinly (about 1/8-inch thick) for even cooking. A mandolin slicer works best.
✔ Use fresh rosemary for the best flavor, but dried rosemary (1 tsp) can be substituted in a pinch.
✔ Don’t overcook the cod—it should flake easily with a fork but remain moist.
✔ For extra flavor, add a sprinkle of grated Parmesan before broiling.
Nutrition
- Calories: 420 kcal per serving
- Fat: 28g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 18g