Description
A comforting yet elegant dish featuring baked cod and a creamy rosemary sauce, perfect for busy weeknights or special gatherings.
Ingredients
- 4 cod fillets (about 6 oz each), skinless and patted dry
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 small shallot, finely chopped
- 1 garlic clove, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1/2 cup low-sodium chicken or vegetable broth
- 3/4 cup heavy cream
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/4 cup grated Parmesan (optional)
- Fresh parsley, chopped, for garnish
Instructions
- Preheat your oven to 400°F (200°C) and lightly oil a baking dish large enough for the fillets.
- Season each fillet with salt and pepper, then drizzle with olive oil.
- Make the rosemary cream base: In a small saucepan, melt the butter over medium heat, add shallot and cook until soft, about 2 minutes.
- Stir in the garlic and rosemary, and cook for another 30 seconds.
- Pour in the broth and simmer for 2 minutes to reduce slightly.
- Lower the heat and stir in the heavy cream. Simmer gently for 3–4 minutes until slightly thickened.
- Add the lemon zest, lemon juice, and Parmesan if using, then taste and adjust seasoning.
- Pour the rosemary cream sauce over the cod fillets, then bake for 12–15 minutes until the cod flakes easily and reaches an internal temperature of 145°F (63°C).
- Garnish with chopped parsley and serve immediately.
Notes
For best results, do not overcook the cod, and consider preparing the rosemary cream in advance. A squeeze of fresh lemon right before serving enhances the flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American