Ingredients
Scale
- 1 pound cod fillets
- 2 cups Yukon Gold or red potatoes, cubed
- 2 tablespoons fresh rosemary, finely chopped
- 1 cup heavy cream
- ½ cup low-sodium chicken broth
- 3 garlic cloves, minced
- 2 tablespoons olive oil
Instructions
- Wash and cube the potatoes. Boil in salted water for 10-12 minutes until fork-tender.
- In a large skillet, heat olive oil over medium heat. Sauté minced garlic for about one minute until fragrant.
- Add chopped rosemary to the skillet and stir for another minute to release its aroma.
- Pour in heavy cream and chicken broth, simmering while stirring until slightly thickened (about three minutes).
- Drain the cooked potatoes and fold them into the cream sauce to coat well.
- Nestle cod fillets on top of the potatoes in the skillet, cover, and cook on low heat for about eight minutes or until fish flakes easily with a fork.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 plate (350g)
- Calories: 550
- Sugar: 2g
- Sodium: 540mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 110mg
Keywords: Substitute cod with haddock or sole for variety. Add fresh spinach just before serving for an extra nutritional boost.