Description
Indulge in the delectable flavors of tender cod and potatoes simmered in a rich, creamy rosemary sauce. This quick and easy recipe is perfect for busy weeknights, offering a comforting and satisfying meal that’s ready in just 30 minutes.
Ingredients
– 1 lb cod fillets, cut into chunks
– 1 lb baby potatoes, halved
– 1 cup heavy cream
– 1/4 cup chopped fresh rosemary, plus more for garnish
– 3 cloves garlic, minced
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. – In a large skillet, sear the cod fillets over medium-high heat until golden brown on both sides, about 2-3 minutes per side. Remove the cod from the skillet and set aside.
2. – Add the baby potatoes to the skillet and cook for 10-12 minutes, stirring occasionally, until fork-tender.
3. – Reduce the heat to medium-low and stir in the heavy cream, chopped rosemary, garlic, salt, and pepper. Simmer for 5 minutes, stirring frequently, until the sauce has thickened.
4. – Gently fold the seared cod back into the skillet, making sure it’s fully coated in the rosemary cream sauce.
5. – Serve the Cod & Potatoes in Rosemary Cream Sauce immediately, garnished with additional fresh rosemary sprigs. Enjoy!
Notes
This dish pairs well with a fresh green salad and crusty bread. For added richness, you can stir in a tablespoon of butter at the end. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 20
- Category: Main Courses
- Method: Stovetop
- Cuisine: American