Description
Delicious cod fillets served over layers of Yukon Gold potatoes in a silky rosemary cream sauce.
Ingredients
Scale
- 4 cod fillets (about 6 ounces each)
- 1 ½ pounds Yukon Gold potatoes, thinly sliced
- 1 ½ cups heavy cream
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 2 tablespoons olive oil
- 1 small onion, thinly sliced
- ½ cup grated Parmesan cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil. Arrange the thinly sliced potatoes in overlapping layers. I like to take a moment here to make sure the slices are evenly spread. It helps them cook uniformly and creates a beautiful base.
- In a small saucepan over medium heat, warm the olive oil. Add the sliced onion and cook until soft and translucent. Stir in the garlic and rosemary, letting them release their fragrance for about a minute. The aroma at this stage is incredible. It always reminds me why simple herbs can completely transform a dish.
- Pour in the heavy cream, add salt, pepper, and paprika, and gently simmer for 3–4 minutes. Do not let it boil. You just want the flavors to meld together into a silky rosemary cream sauce.
- Pour half of the cream mixture over the potatoes. Cover the dish with foil and bake for 30 minutes, allowing the potatoes to begin softening.
- Remove the dish from the oven. Place the cod fillets on top of the partially cooked potatoes. Pour the remaining cream sauce over the fish and sprinkle with grated Parmesan.
- Return the dish to the oven, uncovered, and bake for another 20–25 minutes, or until the cod is opaque and flakes easily with a fork. The top should be lightly golden and bubbling.
- Let the Cod Potatoes in Rosemary Cream Sauce rest for 5 minutes before serving. This helps the sauce thicken slightly and makes serving easier.
Notes
- Resting the dish for a few minutes allows the sauce to thicken, which aids in serving.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 fillet with potatoes and sauce
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg