Cod and Potatoes with Rosemary Cream for Cozy Nights

A comforting gluten-free dish featuring flaky cod and buttery potatoes in a creamy rosemary sauce.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cod and Potatoes

4 fillets Cod Use thick, firm white cod for best texture.
1.5 pounds Baby Potatoes Yukon Golds preferred.
2 tablespoons Olive Oil
to taste Salt
to taste Pepper

For the Cream Sauce

1 cup Heavy Cream Substitute with half-and-half if desired.
2 tablespoons Fresh Rosemary Chopped.
3 cloves Garlic Minced.
3 tablespoons Butter For searing and sauce.

Garnish

to taste Fresh Parsley Optional.

Equipment

Oven
Skillet
Mixing Bowl
Baking Sheet

Method

Cooking Steps

Preheat your oven to 400°F (200°C).
Halve the baby potatoes, drizzle with olive oil, season with salt and pepper, and roast for 25-30 minutes.
Pat cod fillets dry, season with salt and pepper, then set aside.
In a skillet, melt butter and olive oil, sear cod for 3-4 minutes on each side, then remove and keep warm.
Sauté minced garlic in the skillet for about 30 seconds until fragrant.
Add chopped rosemary, then pour in heavy cream and simmer for 3-4 minutes.
Combine seared cod and roasted potatoes into the skillet and let them simmer for 2 minutes.
Garnish with fresh parsley and serve hot.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 500mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 2 days. Reheat gently over low heat to preserve cream sauce texture.

Tried this recipe?

Let us know how it was!