Description
A delicious and creamy roasted cod and Yukon gold potatoes dish infused with rosemary, lemon, and capers, finished with a rich cream sauce.
Ingredients
Scale
Potatoes and Fish
- 1 pound Yukon gold potatoes, cut into 1-inch pieces
- 1 pound cod fillet, cut into 4 pieces
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons kosher salt
- ¼ teaspoon freshly cracked black pepper
- 2 tablespoons minced flat leaf parsley (optional)
Cream 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
Instructions
- Preheat Oven and Prepare Dish: 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 to prevent sticking.
- Roast Potatoes: Toss the potatoes with 1 tablespoon olive oil, 1 teaspoon salt, and freshly cracked black pepper. Spread evenly in the baking dish and roast in the oven until tender, about 25 minutes.
- Make Cream Sauce: While potatoes roast, heat the butter and remaining 1 tablespoon olive oil in a medium saucepan over medium heat. Once butter melts, add chopped shallot and cook, stirring until tender, about 5 minutes. Add 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, cayenne pepper, and capers. Increase heat to medium-high and bring to a simmer. Reduce to medium-low and cook until sauce thickens slightly, about 5 minutes.
- Season Cod: Sprinkle the cod pieces with the remaining 1 teaspoon salt evenly on all sides.
- Combine and Bake: Remove the potatoes from the oven, nestle the cod pieces into the potatoes, then pour the prepared cream sauce over the fish and potatoes. Return to the oven and bake uncovered until the cod is flaky and cooked through, about 15 minutes.
- Garnish and Serve: Sprinkle with minced flat leaf parsley if desired just before serving for freshness and color.
Notes
- Use Yukon gold potatoes for their creamy texture and ability to roast evenly.
- If preferred, substitute chicken stock with fish stock to enhance the seafood flavor.
- For a lighter option, use half-and-half instead of heavy cream but sauce will be less rich.
- Ensure cod pieces are evenly sized to cook uniformly with potatoes.
- Capers add a nice briny contrast; rinse them if they taste too salty.
Nutrition
- Serving Size: 1 serving
- Calories: 544 kcal
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
