Flaky pan-seared cod with roasted potatoes in a creamy rosemary sauce. Simple, comforting, and elegant one-pan meal.

4 cod fillets (5 oz each)

1.5 lb baby Yukon Gold potatoes, halved

1 tbsp olive oil

2 tbsp butter, divided

3 garlic cloves, minced

1 tbsp fresh rosemary, chopped

1 cup heavy cream

1 tsp salt

1/2 tsp black pepper

2 tbsp fresh parsley (optional)

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1. Roast seasoned potatoes until tender.

2. Season and sear cod fillets.

3. Sauté garlic and rosemary.

4. Simmer cream sauce.

5. Return cod and potatoes to skillet.

6. Garnish and serve.

Use fresh rosemary for best flavor.

Serve immediately for best texture.

Pairs well with a green salad.