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Cod & Potatoes in Rosemary Cream Sauce Recipe

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4.3 from 14 reviews

This Cod & Potatoes in Rosemary Cream Sauce recipe offers a delicious, restaurant-quality meal that’s easy to prepare at home. Tender cod fillets are baked alongside golden roasted Yukon gold potatoes and smothered in a fragrant, creamy rosemary sauce with hints of lemon and capers.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

For the Potatoes

  • 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

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 the Cod

  • 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 a rack in the center position. Grease an 8×8-inch baking dish with 1 tablespoon of 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 until tender, about 20 to 25 minutes.
  3. Make the Rosemary Cream Sauce: While the potatoes roast, heat the remaining 1 tablespoon olive oil and 2 tablespoons butter in a medium saucepan over medium heat. Add the chopped shallot and cook, stirring frequently, until tender, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  4. Simmer the Sauce: Stir in the heavy cream, chicken or fish stock, rosemary sprigs, lemon zest, lemon juice, Dijon mustard, cayenne pepper, and drained capers. Increase the heat to medium-high to bring the sauce to a simmer. Then reduce the heat to medium-low and let it cook until it starts to thicken, about 5 minutes.
  5. Prepare the Cod: Sprinkle the cod fillets evenly with the remaining 1 teaspoon kosher salt.
  6. Combine and Bake: Remove the roasted potatoes from the oven and nestle the salted cod fillets among the potatoes. Pour the rosemary cream sauce evenly over the fish and potatoes. Return the baking dish to the oven and bake uncovered until the fish is flaky and cooked through, about 10 to 15 minutes.
  7. Garnish and Serve: After baking, sprinkle with minced flat-leaf parsley if desired, and serve warm to enjoy this comforting, flavorful meal.

Notes

  • Use fresh cod fillets for best texture and flavor.
  • If you prefer a lighter sauce, substitute half-and-half for the heavy cream, though the sauce will be less rich.
  • The potatoes can be par-cooked or microwaved before roasting to reduce cooking time.
  • Adjust cayenne pepper to taste depending on your preferred spice level.
  • Chicken or fish stock can be substituted with vegetable stock for a pescatarian-friendly version.
  • Leftovers keep well refrigerated for up to 2 days and are delicious reheated gently.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

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