Description
A comforting and delicious dish featuring tender roasted Yukon gold potatoes and flaky cod fillets baked in a flavorful rosemary cream sauce with lemon, garlic, and capers.
Ingredients
Units
Scale
Potatoes
- 3 tablespoons extra-virgin olive oil
- 1 pound Yukon gold potatoes, cut into 1-inch pieces
- 2 teaspoons kosher salt
- 1/4 teaspoon freshly cracked black pepper
Sauce
- 2 tablespoons salted butter
- 1 large shallot, chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken or fish stock
- 2 sprigs fresh rosemary
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice (from 1 lemon)
- 2 teaspoons Dijon mustard
- 1/4 teaspoon ground cayenne pepper
- 2 tablespoons capers, drained
Fish and Garnish
- 1 pound cod fillet, cut into 4 pieces
- 2 tablespoons minced flat leaf parsley (optional)
Instructions
- Preheat Oven: Preheat the oven to 450°F with a rack in the center position. Grease an 8×8-inch baking dish with 1 tablespoon of olive oil.
- Roast Potatoes: Toss the potatoes with 1 tablespoon olive oil, 1 teaspoon kosher salt, and black pepper. Spread in the baking dish and roast for 25 minutes until tender.
- Prepare Sauce Base: While potatoes roast, heat butter and remaining 1 tablespoon olive oil in a medium saucepan over medium heat. Once melted, add the chopped shallot and cook, stirring, until tender, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
- Make Cream Sauce: Add cream, stock, rosemary sprigs, lemon zest, lemon juice, Dijon mustard, cayenne pepper, and capers. Increase heat to medium-high and bring to a simmer. Reduce heat to medium-low and cook until sauce begins to thicken, about 5 minutes.
- Season Cod: Sprinkle the cod fillets all over with the remaining 1 teaspoon kosher salt.
- Combine and Bake: Remove potatoes from oven, nestle the seasoned cod pieces among them, and pour the cream sauce evenly over the top. Bake uncovered for 15 minutes or until the fish is flaky and cooked through.
- Garnish and Serve: Sprinkle with minced flat leaf parsley if desired before serving.
Notes
- Use Yukon gold potatoes for their creamy texture and ability to hold shape well during roasting.
- If you don’t have fish stock, chicken stock is a fine substitute to add depth to the sauce.
- Adjust the cayenne pepper according to your preferred spice level.
- For a dairy-free alternative, consider using coconut cream instead of heavy cream, though it will alter the flavor profile.
- The dish can be prepared ahead by roasting the potatoes and making the sauce separately; combine and bake just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
