Herbed Cod & Creamy Spuds (Printable Version)
Flaky cod rests over velvety potatoes in a garlicky herb sauce—a filling yet simple all-in-one meal that’s easy to love.
# Ingredients:
→ Main Ingredients
01 -
1 cup heavy cream (swap with coconut milk if you'd like a lighter option)
02 -
1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
03 -
3 cloves garlic, finely minced
04 -
Salt and pepper to your liking
05 -
2 large potatoes, cut up into small cubes
06 -
1 pound of cod fillets
07 -
Lemon slices on the side for serving
08 -
2 tablespoons of olive oil
# Steps:
01 -
Turn your oven to 400°F (200°C) and lightly coat a baking dish with a bit of olive oil.
02 -
Heat a pot of water until it’s boiling. Put the diced potatoes in and let them cook for 10-12 minutes or until soft. Drain them and set aside.
03 -
In a pan over medium heat, warm the olive oil. Toss in the minced garlic and cook it for about a minute until it smells amazing. Mix in the chopped rosemary.
04 -
Pour the cream (or coconut milk) into the skillet and give it a good stir. Let it simmer gently for 3-5 minutes until it thickens up just a little. Add a pinch of salt and pepper.
05 -
Carefully mix the cooked potatoes into the creamy sauce. Lay the cod fillets on top, and spoon some of that sauce over the fish.
06 -
Cover the dish with foil and pop it in the oven for 15-20 minutes, or until the cod easily flakes apart.
07 -
Serve with lemon slices on the side for a bright and fresh kick!
# Notes:
01 -
Go for evenly sized cod so everything cooks at the same rate.
02 -
Keep leftovers in the fridge for up to 3 days in a sealed container.
03 -
Try pairing this dish with a crunchy green salad or some good bread.
04 -
Feel free to use salmon or halibut instead of cod.