Cooking Instructions

• Preheat your oven to 375°F (190°C).
• In a saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1-2 minutes.
• Add the heavy cream to the saucepan and stir in the chopped rosemary. Season with salt and pepper to taste. Let the sauce simmer gently for 5-7 minutes, allowing the flavors to meld together. Remove from heat and set aside.
• In a large oven-safe dish, layer the thinly sliced potatoes evenly on the bottom.
• Place the cod fillets on top of the potatoes and season them with salt and pepper.
• Pour the rosemary cream sauce over the cod and potatoes, making sure everything is evenly coated.
• Drizzle a little olive oil over the top and cover the dish with aluminum foil.
• Bake in the preheated oven for 25-30 minutes, or until the cod is cooked through and the potatoes are tender.
• Remove the foil and broil for an additional 3-5 minutes to brown the top slightly.
• Serve hot, garnished with fresh rosemary sprigs if desired.