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the best Cod & Potatoes in Rosemary Cream Sauce Recipe

the best Cod & Potatoes in Rosemary Cream Sauce Recipe
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5 from 19 reviews

This comforting and elegant dish features tender cod fillets baked with roasted Yukon gold potatoes in a luscious rosemary cream sauce. The sauce is enriched with shallots, garlic, lemon zest, Dijon mustard, and capers, offering a perfect balance of creamy, citrusy, and savory flavors that elevate simple ingredients into a flavorful dinner.

Ingredients

Scale

Potatoes and Roasting

  • 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

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 fresh lemon juice (about 1 lemon)
  • 2 teaspoons Dijon mustard
  • ¼ teaspoon ground cayenne pepper
  • 2 tablespoons capers, drained

Fish and Garnish

  • 1 pound cod fillet, cut into 4 pieces
  • 2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions

  1. Roast the Potatoes: Preheat your oven to 450°F and place a rack in the center. Grease an 8×8-inch baking dish with 1 tablespoon of olive oil. Toss the cubed Yukon gold potatoes with 1 tablespoon olive oil, 1 teaspoon kosher salt, and freshly cracked black pepper. Spread them evenly in the baking dish and roast for 20 to 25 minutes until the potatoes are fork-tender and lightly golden.
  2. Make the Rosemary Cream Sauce: While the potatoes roast, melt 2 tablespoons of salted butter with the remaining 1 tablespoon olive oil in a medium saucepan over medium heat. Add the chopped shallot and sauté for about 5 minutes until softened. Stir in minced garlic and cook for another minute until fragrant. Pour in the heavy cream, chicken or fish stock, fresh rosemary sprigs, lemon zest, lemon juice, Dijon mustard, cayenne pepper, and capers. Bring the mixture to a gentle simmer over medium-high heat, then reduce the heat and cook for about 5 minutes, stirring occasionally until the sauce thickens slightly.
  3. Bake the Fish: Season the cod fillets with the remaining 1 teaspoon kosher salt. Remove the roasted potatoes from the oven and nestle the seasoned cod pieces evenly among them. Pour the warm rosemary cream sauce over the cod and potatoes. Return the baking dish to the oven and bake uncovered for 10 to 15 minutes, or until the cod flakes easily with a fork.
  4. Garnish and Serve: Remove from the oven and sprinkle with chopped fresh parsley if desired. Serve the dish hot for a creamy, citrusy, and comforting meal everyone will enjoy.

Notes

  • Use Yukon gold potatoes for their creamy texture and ability to roast well without falling apart.
  • If you prefer a lighter sauce, substitute half-and-half or whole milk for heavy cream, but the sauce will be less rich.
  • You can use fish stock or chicken stock according to availability; fish stock will enhance the seafood flavor.
  • Adjust cayenne pepper to increase or decrease spice level as desired.
  • Fresh rosemary is key for fragrance; dried rosemary can be used but reduce quantity and add earlier in the cooking process.
  • Capers add a savory briny note; rinse them if you prefer less saltiness.
  • For a gluten-free version, ensure your Dijon mustard and stock are gluten-free.

Nutrition

Keywords: cod recipe, rosemary cream sauce, roasted potatoes, baked cod, lemon cream sauce, seafood dinner

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