Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Cod & Potatoes in Rosemary Cream Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This elegant Cod & Potatoes in Rosemary Cream Sauce recipe brings restaurant-quality flavors right into your home kitchen. Tender cod fillets baked alongside roasted Yukon gold potatoes in a luscious rosemary-infused cream sauce combine to create a comforting and flavorful meal perfect for family dinners or special occasions.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

Potatoes and Oil

  • 3 tablespoons extra-virgin olive oil
  • 1 pound Yukon gold potatoes, cut into 1-inch pieces
  • 2 teaspoons kosher salt
  • 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 lemon juice (from 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 minced flat leaf parsley (optional)

Instructions

  1. Preheat Oven and Prepare Baking Dish: Preheat your oven to 450°F and place the rack in the center position. Grease an 8×8-inch baking dish with 1 tablespoon of olive oil to prevent sticking.
  2. Roast Potatoes: Toss the Yukon gold potatoes with 1 tablespoon of olive oil, 1 teaspoon kosher salt, and freshly cracked black pepper. Spread them evenly in the prepared baking dish and roast in the oven until tender, about 20-25 minutes.
  3. Make the Rosemary Cream Sauce: While the potatoes roast, heat the butter and remaining 1 tablespoon olive oil in a medium saucepan over medium heat. Once the butter melts, add the chopped shallot and cook, stirring occasionally, for about 5 minutes until tender. Add the minced garlic and cook for an additional minute until fragrant.
  4. Simmer Sauce Ingredients: Stir in the heavy cream, chicken or fish stock, fresh rosemary sprigs, lemon zest, lemon juice, Dijon mustard, ground cayenne pepper, and capers. Increase heat to medium-high and bring to a simmer. Lower heat to medium-low and let the sauce cook until it starts to thicken, about 5 minutes.
  5. Season Cod: Sprinkle the cod fillets with the remaining 1 teaspoon kosher salt evenly on all sides.
  6. Combine and Bake: Remove the roasted potatoes from the oven. Nestle the seasoned cod fillets among the potatoes in the baking dish. Pour the prepared rosemary cream sauce evenly over the fish and potatoes. Return the dish to the oven and bake uncovered for an additional 10-15 minutes, or until the fish is opaque and flakes easily with a fork.
  7. Garnish and Serve: Once baked, remove the dish from the oven and optionally sprinkle with minced flat leaf parsley for a fresh finish. Serve hot and enjoy your elegant, creamy cod and potatoes meal.

Notes

  • Yukon gold potatoes are ideal for roasting due to their buttery texture and ability to hold shape.
  • If preferred, fish stock can be substituted with low-sodium chicken stock or vegetable stock for a lighter flavor.
  • Capers add a salty, briny flavor complementing the richness of the cream sauce.
  • For a dairy-free option, substitute heavy cream with coconut cream and use olive oil instead of butter.
  • The cayenne pepper adds subtle heat; adjust the amount to your spice preference or omit if desired.
  • Be sure not to overcook the cod to maintain moist and tender texture; baking until just flakey is perfect.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/cod-and-potatoes-in-rosemary-cream-sauce-recipe-2/