Cod & Potatoes in Rosemary Cream Sauce
Create a restaurant-quality meal at home with Cod & Potatoes in Rosemary Cream Sauce. This delicious dish is sure to become a family favorite. Super easy to prepare and easily paired with crusty bread or fresh salad to complete the meal.
Equipment
- Baking Dish 9 x 13 Casserole Optional
- Lodge Oval Brasier/Casserole Optional
Ingredients
- 4 medium potatoes peeled and thinly sliced
- 1 cup heavy cream
- 2 cloves garlic minced
- 2 tablespoons fresh rosemary finely chopped
- 2 tablespoons butter
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Preheat your oven to 375°F (190°C).
- In a saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1-2 minutes.
- Add the heavy cream to the saucepan and stir in the chopped rosemary. Season with salt and pepper to taste. Let the sauce simmer gently for 5-7 minutes, allowing the flavors to meld together. Remove from heat and set aside.
- In a large oven-safe dish, layer the thinly sliced potatoes evenly on the bottom.
- Place the cod fillets on top of the potatoes and season them with salt and pepper.
- Pour the rosemary cream sauce over the cod and potatoes, making sure everything is evenly coated.
- Drizzle a little olive oil over the top and cover the dish with aluminum foil.
- Bake in the preheated oven for 25-30 minutes, or until the cod is cooked through and the potatoes are tender.
- Remove the foil and broil for an additional 3-5 minutes to brown the top slightly.
- Serve hot, garnished with fresh rosemary sprigs if desired.
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