Description
Discover how to make a delectable Rosemary Cream Sauce Cod and Potatoes recipe that will elevate your culinary skills. Perfect for a cozy dinner night!
Ingredients
- 1 lb cod fillets (450 g)
- 1 lb potatoes (450 g)
- 2 tablespoons olive oil (30 ml)
- 1 tablespoon vegetable oil (14 g)
- 1/2 cup coconut cream (120 ml)
- 1/4 cup vegetable broth (60 ml)
- 2 teaspoons fresh rosemary, chopped (2.5 g)
- 2 cloves garlic, minced
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon lemon juice (15 ml)
- 1 tablespoon fresh parsley, chopped (4 g)
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and peel the potatoes, then cut them into 1-inch cubes.
- In a large bowl, toss the potato cubes with 1 tablespoon of olive oil, salt, and black pepper.
- Spread the potatoes on a baking sheet in a single layer.
- Roast the potatoes in the oven for 20-25 minutes, or until golden and tender.
- While the potatoes roast, heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
- Season the cod fillets with salt and black pepper on both sides.
- Place the cod fillets in the skillet and cook for 3-4 minutes on each side, until just cooked through.
- Remove the cod from the skillet and set aside on a plate.
- In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet.
- Stir in the heavy cream and chopped rosemary, then simmer for 3-4 minutes until slightly thickened.
- Add the lemon juice to the sauce and season with salt and black pepper to taste.
- Return the cod fillets to the skillet, spooning the sauce over them.
- Simmer for 2-3 minutes to heat the cod through.
- Sprinkle the chopped parsley over the cod and sauce.
- Serve the cod and rosemary cream sauce over the roasted potatoes.
Notes
- Consider marinating cod fillets in lemon juice and garlic for 30 minutes before cooking for added flavor.
- Substitute coconut cream with low-fat yogurt or milk to lighten the dish.
- For a thicker sauce, add a cornstarch slurry to the cream sauce and simmer until desired consistency is achieved.
