Description
A comforting seafood dish with fresh cod and tender potatoes enveloped in a fragrant rosemary cream sauce.
Ingredients
- Fresh cod fillets
- 2 Potatoes
- 1 cup Heavy cream
- 2 sprigs Fresh rosemary
- 2 cloves Garlic, minced
- 2 tablespoons Olive oil
- Salt, to taste
- Pepper, to taste
Instructions
- Begin by boiling a pot of salted water. Add the chopped potatoes and cook until fork-tender, about 15 minutes.
- While the potatoes are cooking, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Season the cod fillets with salt and pepper, then place them in the skillet. Cook for about 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork.
- Once the cod is cooked, remove it from the skillet and set aside.
- To the hot skillet, add heavy cream and finely chopped rosemary. Whisk together, bringing the mixture to a gentle simmer.
- Return the cod to the skillet, allowing it to soak in the flavors. Gently mix in the boiled potatoes, coating them with the creamy sauce.
- Simmer for another 3-4 minutes to combine all the flavors. Remove from heat and serve warm.
Notes
For a creamy side dish, consider mashing leftover potatoes or incorporating them into a breakfast hash.
