Description
This Cod & Potatoes in Rosemary Cream Sauce recipe features tender roasted Yukon gold potatoes and flaky cod fillets baked in a rich, flavorful rosemary-infused cream sauce with lemon, Dijon mustard, and capers. A perfect elegant yet easy dinner that balances savory, citrus, and herb notes.
Ingredients
Units
Scale
Potatoes and Cod
- 3 tablespoons extra-virgin olive oil
- 1 pound Yukon gold potatoes, cut into 1-inch pieces
- 2 teaspoons kosher salt, divided
- 1/4 teaspoon freshly cracked black pepper
- 1 pound cod fillet, cut into 4 pieces
- 2 tablespoons minced flat leaf parsley (optional)
Rosemary Cream 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
Instructions
- Preheat oven and prepare dish: Preheat the oven to 450°F and place a rack in the center position. Grease an 8×8-inch baking dish with 1 tablespoon of the olive oil.
- Roast the potatoes: Toss the Yukon gold potatoes with 1 tablespoon olive oil, 1 teaspoon kosher salt, and black pepper. Spread them evenly in the prepared baking dish and roast for 25 minutes until tender.
- Make the cream sauce: While the potatoes roast, heat the butter and remaining 1 tablespoon olive oil in a medium saucepan over medium heat. Once melted, add the chopped shallot and cook, stirring occasionally, until tender, about 5 minutes. Add the minced garlic and cook until fragrant, about 1 minute more.
- Add liquids and flavorings: Stir in the heavy cream, chicken or fish stock, rosemary sprigs, lemon zest, lemon juice, Dijon mustard, cayenne pepper, and capers. Increase heat to medium-high and bring to a simmer, then reduce to medium-low and cook until the sauce thickens slightly, about 5 minutes.
- Prepare the cod: Sprinkle the cod pieces all over with the remaining 1 teaspoon kosher salt.
- Combine and bake: Remove the potatoes from the oven. Nestle the cod fillets into the potatoes in the baking dish and pour the rosemary cream sauce evenly over the fish and potatoes. Bake uncovered until the fish flakes easily with a fork, about 15 minutes.
- Garnish and serve: Sprinkle the dish with minced flat leaf parsley if using. Serve warm and enjoy.
Notes
- Use Yukon gold potatoes for their creamy texture and ability to hold shape well during roasting.
- Substitute cod with other firm white fish like haddock or halibut if desired.
- For a dairy-free version, replace butter with olive oil and use coconut cream instead of heavy cream.
- If you prefer a milder sauce, omit the cayenne pepper.
- Chicken or fish stock enhances flavor; vegetable stock can be used for a lighter taste.
- Make sure to roast potatoes first so they become tender before adding fish to avoid overcooking the fish.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 100 mg
