Print

Cod & Potatoes in Rosemary Cream Sauce Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 9 reviews

This elegant Cod & Potatoes in Rosemary Cream Sauce recipe features tender roasted Yukon gold potatoes paired with flaky cod fillets baked in a luscious rosemary-infused cream sauce with a bright hint of lemon and capers. Perfect for a comforting yet sophisticated meal ready in under an hour.

Ingredients

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

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

Fish

  • 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 (232°C) and position an oven rack in the center. Lightly grease an 8x8-inch baking dish with 1 tablespoon of olive oil to prevent sticking.
  2. Roast Potatoes: Toss the cut Yukon gold potatoes with 1 tablespoon of olive oil, 1 teaspoon of kosher salt, and freshly cracked black pepper. Spread them in the prepared dish and roast in the oven until tender, about 20-25 minutes.
  3. Make the Cream Sauce Base: While the potatoes roast, heat 2 tablespoons of butter with the remaining 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the chopped shallot and cook, stirring occasionally, until tender, approximately 5 minutes. Add minced garlic and cook until fragrant, about 1 more minute.
  4. Simmer Cream Sauce: Stir in the heavy cream, chicken or fish stock, 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 heat to medium-low. Continue cooking until the sauce thickens slightly, about 5 minutes. Remove rosemary sprigs before serving if desired.
  5. Season Cod: Sprinkle the cod fillets all over with the remaining 1 teaspoon of kosher salt to season before baking.
  6. Combine and Bake: Once the potatoes are tender, remove the baking dish from the oven. Nestle the cod pieces into the potatoes and pour the cream sauce evenly over the top. Return the dish to the oven and bake uncovered until the fish is opaque and flakes easily with a fork, approximately 10-15 minutes more.
  7. Garnish and Serve: Remove from the oven and sprinkle with minced flat leaf parsley if using. Serve warm for a delicious and comforting meal.

Notes

  • Using Yukon gold potatoes ensures they hold their shape well during roasting and baking.
  • Capers add a tangy burst to the creamy sauce; feel free to adjust the amount according to taste.
  • Make sure not to overcook the cod; it should flake easily and remain moist.
  • If you prefer, substitute chicken stock with fish stock for a more pronounced seafood flavor.
  • For a dairy-free version, substitute butter with olive oil and use coconut cream instead of heavy cream.

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