Description
Rosemary cod potatoes bring pure comfort straight from coastal kitchens to your dinner table. Delicate fish nestled with herb-infused potatoes creates a simple yet satisfying meal perfect for weeknight relaxation.
Ingredients
Scale
Main Protein:
- 4 cod fillets (6 ounces / 170 grams each)
Primary Vegetables and Aromatics:
- 1 pound (454 grams) baby potatoes, halved
- 3 garlic cloves, minced
- 2 tablespoons fresh rosemary, chopped
Supporting Ingredients:
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt
- Pepper
Instructions
- Preheat the oven to 400°F (200°C) and coat a 9×13-inch baking dish with 1 tablespoon olive oil, ensuring every surface gets a light, even layer.
- Slice 1 lb baby potatoes in half and toss them with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper until each potato is evenly seasoned.
- Spread potatoes cut-side down in the prepared baking dish, creating a single layer without overcrowding. Roast for exactly 20 minutes until edges turn golden brown and crisp.
- Mince 3 garlic cloves and chop 2 tablespoons fresh rosemary leaves while potatoes are roasting.
- Heat a medium skillet over medium temperature and add remaining 1 tablespoon olive oil. Sauté garlic and rosemary for 1-2 minutes until their aroma fills your kitchen.
- Pour 1 cup heavy cream into the skillet, stirring gently to combine with herbs. Let the mixture simmer for 2-3 minutes until slightly thickened.
- Remove potatoes from oven and nestle 4 cod fillets (6 oz each) into the creamy sauce, spooning liquid over each piece to coat completely.
- Return the skillet to the oven and bake for 15-18 minutes until cod easily flakes when tested with a fork and reaches an internal temperature of 145°F.
- Remove from oven and drizzle 1 tablespoon fresh lemon juice over the entire dish for a bright, final touch before serving.
Notes
- Arrange potatoes cut-side down to get a perfect golden-brown crispy exterior that adds amazing texture to the dish.
- Fresh rosemary makes a huge difference, so skip dried herbs if possible and use fresh sprigs from your herb garden or market.
- For a lighter version, swap heavy cream with half-and-half or coconut milk to reduce calories while keeping the creamy consistency.
- When selecting cod, choose thick, uniform fillets that will cook evenly and prevent any dry or undercooked sections in the final dish.
- Prep Time: 10 minutes
- Cook Time: 35-42 minutes
- Category: Cod
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 456 kcal
- Sugar: 1 g
- Sodium: 210 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 33 g
- Cholesterol: 110 mg