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The best Cod & Potatoes in Rosemary Cream Sauce Recipe

The best Cod & Potatoes in Rosemary Cream Sauce Recipe
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5 from 5 reviews

A delicious and comforting dish featuring tender cod fillets baked with golden roasted Yukon gold potatoes, all smothered in a rich and creamy rosemary-infused sauce with bright notes of lemon and capers.

Ingredients

Scale

Potatoes and Seasoning

  • 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

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 fresh lemon juice (about 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 chopped fresh parsley (optional, for garnish)

Instructions

  1. Roast the Potatoes: 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.
  2. Make the Rosemary 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 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.
  3. Bake the Fish: 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.
  4. Garnish and Serve: Sprinkle with fresh parsley if desired. Serve hot and enjoy the creamy, citrusy comfort in every bite.

Notes

  • Use fresh rosemary for the best flavor; dried rosemary will alter the taste.
  • Yukon gold potatoes are recommended for their creamy texture when roasted.
  • Ensure not to overcook the cod to keep it moist and flaky.
  • Capers add a salty, tangy flavor that complements the creamy sauce well.
  • Substitute fish stock with vegetable stock to make the recipe pescatarian-friendly.
  • This dish pairs beautifully with a crisp white wine like Sauvignon Blanc or Chardonnay.

Nutrition

Keywords: cod, potatoes, rosemary cream sauce, baked fish, comfort food, lemon, capers, easy dinner

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