Description
A comforting dish of cod fillets served over creamy mashed potatoes, topped with a fragrant rosemary sauce.
Ingredients
Scale
- 4 fresh cod fillets (about 6 oz each)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 2 pounds Yukon gold or russet potatoes, peeled and chopped
- 3 tablespoons butter
- 1/3 cup heavy cream
- 2 tablespoons butter
- 2 cloves garlic, finely chopped
- 2 teaspoons fresh rosemary, finely chopped
- 1/2 cup heavy cream
- 1 tablespoon fresh lemon juice
Instructions
- Peel and chop the potatoes into evenly sized chunks. Boil them in lightly salted water for about 15 minutes or until tender. Drain well and mash with butter, cream, salt, and pepper until smooth and creamy. Set aside and keep warm.
- Season the cod fillets with salt and pepper. Heat olive oil in a pan over medium heat and cook the cod gently for 3-4 minutes per side, or until the fish flakes easily with a fork. Remove from the pan and keep warm.
- In the same pan, melt butter and add finely chopped garlic and fresh rosemary. Sauté briefly until fragrant, then stir in heavy cream and a squeeze of fresh lemon juice. Simmer gently to thicken the sauce, adjusting salt and pepper to taste.
- Plate a generous scoop of creamy mashed potatoes, place the cod fillet on top, and drizzle with the rosemary sauce. Garnish with a sprig of rosemary or lemon zest for an inviting finish.
Notes
Store leftovers in an airtight container for 2-3 days. Reheat gently, adding cream or butter if needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg