Description
A delicious recipe for Cod and Potatoes in a creamy rosemary sauce, perfect for a comforting meal.
Ingredients
Scale
- 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
- 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
- 1 pound cod fillet, cut into 4 pieces
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Preheat the oven to 450°F and position a rack in the center. Grease an 8×8-inch baking dish with 1 tablespoon olive oil.
- Toss the chopped potatoes with 1 tablespoon olive oil, 1 teaspoon salt, and black pepper. Spread them in the dish and roast for 20–25 minutes, until fork-tender and lightly golden.
- While the potatoes roast, melt the butter with the remaining 1 tablespoon olive oil in a medium saucepan over medium heat. Add the shallot and sauté for about 5 minutes, until soft. Stir in the garlic and cook for 1 minute, just until fragrant.
- Pour in the cream, stock, rosemary sprigs, lemon zest, lemon juice, Dijon mustard, cayenne, and capers. Bring to a gentle simmer over medium-high heat. Lower the heat and cook for about 5 minutes, stirring occasionally, until the sauce thickens slightly.
- Season the cod with the remaining 1 teaspoon salt. Remove the roasted potatoes from the oven. Nestle the cod pieces among the potatoes, then pour the warm rosemary cream sauce evenly over the top.
- Return the dish to the oven and bake uncovered for 10–15 minutes, or until the cod flakes easily with a fork.
- Sprinkle with fresh parsley if desired. Serve hot and enjoy the creamy, citrusy comfort in every bite.
Notes
- For a lighter version, you can substitute half of the heavy cream with low-fat milk.
- Make sure to use fresh rosemary for the best flavor.
- This dish pairs well with a side salad or steamed vegetables.
Nutrition
- Serving Size: 1
- Calories: 653
- Sugar: 3g
- Sodium: 1445mg
- Fat: 45g
- Saturated Fat: 22g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 203mg
Keywords: Cod, Potatoes, Rosemary Cream Sauce, Creamy Rosemary Cod with Potatoes