Creamy Cod with Herbs (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound cod fillets
02 -
2 large potatoes, diced
03 -
1 cup heavy cream (or coconut milk for a lighter version)
04 -
2 tablespoons olive oil
05 -
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
06 -
3 cloves garlic, minced
07 -
Salt and pepper to taste
08 -
Lemon wedges for serving
# Instructions:
01 -
Preheat your oven to 400°F (200°C). Lightly grease a baking dish with olive oil.
02 -
In a medium saucepan, bring water to a boil. Add the diced potatoes and cook until tender, about 10-12 minutes. Drain and set aside.
03 -
In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add the rosemary, stirring it into the garlic oil.
04 -
Pour in the cream (or coconut milk) and stir well. Let it simmer for about 3-5 minutes until slightly thickened. Season with salt and pepper.
05 -
Gently combine the drained potatoes with the cream sauce. Place the cod fillets on top and spoon a little of the sauce over the fish.
06 -
Cover with foil and bake in the oven for about 15-20 minutes, or until the cod is cooked through and flaky.
07 -
Serve with lemon wedges on the side for a fresh zing!
# Notes:
01 -
Ensure your cod is of an even thickness for uniform cooking
02 -
Store leftovers in an airtight container in the refrigerator for up to three days
03 -
This dish pairs beautifully with a green salad or crusty bread
04 -
You can swap cod for salmon or halibut if preferred