Description
A comforting dish featuring delicate cod fillets layered with thinly sliced potatoes, all enveloped in a rich rosemary cream sauce.
Ingredients
- 4 Cod fillets
- 4 medium Potatoes
- 1 cup Heavy cream
- 2 tbsp Fresh rosemary, chopped
- 3 tbsp Butter
- 2 cloves Garlic, minced
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Peel and slice the potatoes into thin rounds.
- Layer the potatoes in a baking dish, season with salt and pepper, and add butter.
- Bake the potatoes for about 20 minutes, until tender.
- Meanwhile, in a saucepan, melt butter over medium heat and sauté minced garlic until fragrant.
- Add heavy cream and chopped rosemary; simmer until slightly thickened.
- Season the sauce with salt and pepper to taste.
- Place the cod fillets on top of the baked potatoes and pour the rosemary cream sauce over them.
- Return to the oven and bake for another 15-20 minutes or until the cod is cooked through.
- Serve hot and enjoy!
Notes
For a unique flavor, try adding different herbs to the cream sauce. Use a mandoline slicer for even potato slices.
