Ingredients
Scale
- 4 cod fillets (6 oz each)
- 1 lb baby potatoes, halved
- 2 tbsp fresh rosemary, chopped
- 1 cup heavy cream
- 3 garlic cloves, minced
- 2 tbsp lemon juice
- 3 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Toss halved baby potatoes with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until golden brown.
- In a skillet over medium heat, add olive oil and sauté minced garlic until fragrant (about 1 minute). Stir in chopped rosemary and cook for an additional minute.
- Pour in heavy cream and add lemon juice; let simmer for about 3-5 minutes.
- Season cod fillets with salt and pepper, then place them in the skillet. Cook each side for about 4-5 minutes until the fish flakes easily with a fork.
- Serve the roasted potatoes alongside the cod drizzled with extra sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking/Sautéing
- Cuisine: Seafood
Nutrition
- Serving Size: 1 cod fillet with potatoes (approx. 8 oz total)
- Calories: 540
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 105 mg