Description
Tender cod fillets and golden potatoes simmered in a creamy, aromatic rosemary sauce.
Ingredients
Scale
For the Crust:
- 1 lb cod fillets, skinless
- 1 lb baby potatoes, halved
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 tablespoon fresh rosemary, chopped
- Salt and pepper to taste
- 1 tablespoon butter
Instructions
1. Prepare the Crust:
- Boil potatoes in salted water until just tender; drain and set aside.
- Season cod with salt and pepper. In a large skillet, heat olive oil over medium heat and cook cod for 3-4 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, melt butter and sauté garlic for 1 minute until fragrant.
- Add heavy cream, chicken broth, and rosemary. Simmer for 2-3 minutes until slightly thickened.
- Return potatoes to the skillet; stir to coat. Place cod on top and spoon sauce over. Simmer for 2 minutes.
- Serve immediately with extra rosemary garnish.
Notes
You can customize the seasonings to taste.