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Cod & Potatoes in Rosemary Cream Sauce Recipe

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4 from 84 reviews

A comforting and elegant dish featuring tender cod fillets baked with roasted Yukon gold potatoes in a luscious rosemary cream sauce infused with lemon, garlic, and capers for a burst of flavor.

Ingredients

For the Potatoes and Cod:

  • 3 tablespoons extra-virgin olive oil (divided)
  • 1 pound Yukon gold potatoes, cut into 1-inch pieces
  • 2 teaspoons kosher salt (divided)
  • ¼ teaspoon freshly cracked black pepper
  • 1 pound cod fillet, cut into 4 pieces

For the Rosemary 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

For Garnish (optional):

  • 2 tablespoons minced flat leaf parsley

Instructions

  1. Preheat and prepare baking dish: Preheat your oven to 450°F (232°C) and position a rack in the center. Grease an 8×8-inch baking dish with 1 tablespoon of olive oil to prevent sticking.
  2. Roast the potatoes: Toss the Yukon gold potatoes with 1 tablespoon of olive oil, 1 teaspoon salt, and freshly cracked black pepper. Spread them evenly in the prepared baking dish and roast for 20-25 minutes or until tender, allowing them to develop a golden color.
  3. Make the rosemary cream sauce: While the potatoes roast, heat 2 tablespoons salted butter and the remaining 1 tablespoon olive oil in a medium saucepan over medium heat. Once the butter has melted, add the chopped shallot and sauté for about 5 minutes until tender. Stir in the minced garlic and cook until fragrant, about 1 minute.
  4. Add liquids and seasonings: Pour in the heavy cream and chicken or fish stock, then add the rosemary sprigs, lemon zest, lemon juice, Dijon mustard, cayenne pepper, and capers. Increase the heat to medium-high and bring the mixture to a simmer, then reduce to medium-low and cook until it starts to thicken, about 5 minutes. Remove rosemary sprigs before topping the fish.
  5. Prepare the cod: Sprinkle the cod fillets with the remaining 1 teaspoon kosher salt evenly on all sides.
  6. Combine and bake: Remove the potatoes from the oven and nestle the seasoned cod pieces into the dish among the potatoes. Pour the prepared rosemary cream sauce evenly over the fish and potatoes. Return the dish to the oven and bake uncovered for another 10-15 minutes, or until the fish is opaque and flakes easily with a fork.
  7. Garnish and serve: Optionally, sprinkle minced flat leaf parsley over the top before serving for a fresh herb finish. Serve immediately while warm and creamy.

Notes

  • Use fresh cod fillets for the best texture and flavor.
  • Adjust cayenne pepper quantity to control heat level.
  • Substitute chicken stock with fish stock for enhanced seafood flavor.
  • Roast potatoes until just tender to ensure they finish cooking with the fish.
  • Parsley garnish is optional but adds a bright herbal note.
  • Serve with a light green salad or steamed vegetables for a complete meal.

Find it online: https://deliciousyum.com/cod-and-potatoes-in-rosemary-cream-sauce-recipe/