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Cod & Potatoes in Rosemary Cream Sauce Recipe

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4 from 5 reviews

This Cod & Potatoes in Rosemary Cream Sauce recipe delivers a restaurant-quality meal you can easily prepare at home. Tender baked cod fillets nestled atop roasted Yukon gold potatoes, all enveloped in a luscious, herbed cream sauce bursting with flavors of rosemary, lemon, and capers. Perfect for a comforting yet elegant dinner for four.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

For the Potatoes

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

For the 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 the Fish

  • 1 pound cod fillet, cut into 4 pieces
  • 2 tablespoons minced flat leaf parsley (optional)

Instructions

  1. Preheat & Prepare Baking Dish: Preheat your oven to 450°F and position the rack in the center. Generously grease an 8×8-inch baking dish with 1 tablespoon of the olive oil to prevent sticking.
  2. Roast the Potatoes: Toss the cut Yukon gold potatoes with 1 tablespoon olive oil, 1 teaspoon kosher salt, and freshly cracked black pepper. Spread them evenly in the prepared baking dish and roast in the oven for 20-25 minutes until tender and golden.
  3. Prepare the Cream Sauce: While the potatoes roast, melt the butter with the remaining 1 tablespoon olive oil in a medium saucepan over medium heat. Add the chopped shallot and cook, stirring, until softened about 5 minutes. Incorporate the minced garlic and cook for an additional minute until fragrant.
  4. Simmer Sauce Ingredients: Add the heavy cream, chicken or fish stock, rosemary sprigs, lemon zest, lemon juice, Dijon mustard, cayenne pepper, and drained capers to the saucepan. Increase heat to medium-high and bring to a gentle simmer. Reduce heat and let the sauce cook until it starts to thicken slightly, about 5 minutes. Remove rosemary sprigs afterward for a smooth sauce.
  5. Season the Cod: Sprinkle the cod fillets evenly with the remaining 1 teaspoon kosher salt to season the fish properly before baking.
  6. Combine & Finish Baking: Remove the roasted potatoes from the oven. Nestle the seasoned cod fillets amongst the potatoes in the baking dish. Pour the prepared rosemary cream sauce evenly over the top. Return the dish to the oven and bake uncovered for 10-15 minutes, or until the cod is flaky and cooked through.
  7. Garnish & Serve: Once done, optionally sprinkle minced flat leaf parsley over the dish for a fresh herbal note before serving.

Notes

  • You can substitute chicken stock with fish stock or vegetable stock for a slightly different flavor.
  • Ensure not to overcook the cod to keep it moist and flaky.
  • Use fresh rosemary sprigs for the best aromatic flavor.
  • This dish pairs well with a crisp white wine like Sauvignon Blanc.
  • Leftovers can be refrigerated for up to 2 days and gently reheated.
  • 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-3/