Pan-Seared Cod with Creamy Rosemary Potatoes

Pan-Seared Cod with Creamy Rosemary Potatoes

Ingredients:

4 cod fillets, about 6 ounces each

Salt and freshly ground black pepper to taste

2 tablespoons olive oil

4 medium potatoes, thinly sliced

1 onion, thinly sliced

2 cloves garlic, minced

1 cup heavy cream

1 tablespoon fresh rosemary, finely chopped

1/2 cup grated Parmesan cheese

Directions:

Preheat your oven to 375°F (190°C).

Season the cod fillets with salt and pepper.

Heat olive oil in a large skillet over medium-high heat. Add the cod fillets and sear until golden brown on both sides, about 3-4 minutes per side. Remove from the skillet and set aside.

In the same skillet, add the sliced potatoes and onions, sautéing until the onions are translucent and the potatoes begin to soften, about 5 minutes.

Add the garlic and rosemary, cooking for another 1 minute until fragrant.

Pour in the heavy cream and bring the mixture to a simmer. Cook for 3-4 minutes until the sauce begins to thicken.

Stir in the Parmesan cheese until melted and combined.

Return the cod fillets to the skillet, spooning the sauce and vegetables over the fish.

Transfer the skillet to the oven and bake for 10-15 minutes, or until the cod is cooked through and the potatoes are tender.

Serve hot, garnished with additional rosemary if desired.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

Kcal: 550 kcal | Servings: 4 servings