Description
Succulent cod nestles in a velvety rosemary cream sauce, promising Mediterranean comfort on your plate. Salt-kissed potatoes and delicate fish create a harmonious meal sure to transport you to coastal Portugal’s culinary embrace.
Ingredients
Scale
Main Protein:
- 4 cod fillets
Primary Vegetables and Starch:
- 4 medium potatoes, peeled and thinly sliced
Seasoning and Liquid Ingredients:
- 1 cup (240 milliliters) heavy cream
- 2 tablespoons (30 milliliters) butter
- 2 tablespoons (6 grams) fresh rosemary, finely chopped
- 2 cloves garlic, minced
- Salt to taste
- Black pepper to taste
- 2 tablespoons (30 milliliters) olive oil for cooking
Instructions
- Heat the oven to 375°F (190°C) and prepare an oven-safe baking dish.
- Create a velvety rosemary cream sauce by melting butter in a saucepan over medium heat, then infusing with minced garlic until aromatic.
- Introduce heavy cream and chopped rosemary to the butter mixture, seasoning with salt and pepper. Gently simmer for 5-7 minutes to develop rich flavors, then set aside.
- Arrange a uniform layer of thinly sliced potatoes across the bottom of the baking dish, creating a robust foundation for the dish.
- Delicately position cod fillets atop the potato layer, seasoning each piece with salt and pepper to enhance their natural taste.
- Generously drizzle the prepared rosemary cream sauce over the cod and potatoes, ensuring complete and even coverage.
- Add a light olive oil drizzle and cover the dish with aluminum foil to trap moisture and promote even cooking.
- Bake in the preheated oven for 25-30 minutes, monitoring until the cod becomes opaque and flaky, and potatoes reach a tender consistency.
- Uncover the dish and broil for 3-5 minutes to create a golden, slightly crisp surface.
- Plate immediately, optionally garnishing with fresh rosemary sprigs for an elegant touch and aromatic finish.
Notes
- Opt for fresh cod to ensure the most delicate and flavorful fish, which will absorb the rosemary cream sauce beautifully.
- Choose waxy potatoes like Yukon Gold or red potatoes, as they hold their shape better during baking and create a creamy texture.
- Slice potatoes uniformly thin to guarantee even cooking and prevent some pieces from being undercooked or overcooked.
- For a lighter version, substitute heavy cream with half-and-half or a mixture of milk and Greek yogurt to reduce calories while maintaining richness.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 395 kcal
- Sugar: 3 g
- Sodium: 150 mg
- Fat: 33 g
- Saturated Fat: 19 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 85 mg