Description
This Cod & Potatoes in Rosemary Cream Sauce recipe features tender roasted Yukon gold potatoes and flaky cod fillets baked in a fragrant, creamy sauce infused with fresh rosemary, lemon, Dijon mustard, and capers. A comforting and elegant dish that’s perfect for a flavorful meal.
Ingredients
Scale
Potatoes and Fish
- 3 tablespoons extra-virgin olive oil
- 1 pound Yukon gold potatoes, cut into 1-inch pieces
- 2 teaspoons kosher salt
- ¼ teaspoon freshly cracked black pepper
- 1 pound cod fillet, cut into 4 pieces
Sauce
- 2 tablespoons salted butter
- 1 large shallot, chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken or fish stock
- 2 sprigs fresh rosemary
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice (from 1 lemon)
- 2 teaspoons Dijon mustard
- ¼ teaspoon ground cayenne pepper
- 2 tablespoons capers, drained
- 2 tablespoons minced flat leaf parsley (optional)
Instructions
- Preheat and Prepare Baking Dish: Preheat the oven to 450°F and position a rack in the center. Grease an 8×8-inch baking dish with 1 tablespoon of olive oil.
- Roast Potatoes: Toss the Yukon gold potatoes with 1 tablespoon olive oil, 1 teaspoon kosher salt, and freshly cracked black pepper. Spread them in the baking dish and roast in the oven until tender, about 25 minutes.
- Make Sauce Base: While potatoes roast, heat the butter and remaining 1 tablespoon olive oil in a medium saucepan over medium heat. Add the chopped shallot and cook, stirring, until tender, about 5 minutes. Add the minced garlic and cook until fragrant, about 1 more minute.
- Simmer Sauce: Stir in heavy cream, chicken or fish stock, rosemary sprigs, lemon zest, lemon juice, Dijon mustard, ground cayenne pepper, and capers. Increase heat to medium-high and bring to a simmer, then reduce heat to medium-low and cook until the sauce begins to thicken, about 5 minutes.
- Prepare Cod: Sprinkle the cod fillets evenly with the remaining 1 teaspoon kosher salt.
- Assemble and Bake: Remove potatoes from the oven. Nestle the salted cod pieces among the potatoes and pour the prepared cream sauce evenly over the top. Return to the oven and bake uncovered until the fish is flaky, approximately 15 minutes.
- Garnish and Serve: Optionally, sprinkle minced flat leaf parsley over the baked dish before serving for a fresh finish.
Notes
- Use Yukon gold potatoes for their creamy texture and ability to hold shape when roasted.
- Chicken or fish stock enhances the flavor of the sauce; vegetable stock can be substituted.
- Adjust cayenne pepper quantity to control the spiciness according to your taste.
- Parsley is optional but adds a fresh, herbal note and color contrast.
- Ensure cod fillets are fresh or thawed properly for best texture.
- For a lower fat version, use half-and-half instead of heavy cream, but sauce might be less rich.
Nutrition
- Serving Size: 1 serving
- Calories: 544 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 32 g
- Saturated Fat: 16 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
