Indulge in the comforting flavors of our “Cod & Potatoes in Rosemary Cream Sauce” recipe. Tender cod fillets and hearty potatoes are bathed in a rich, creamy sauce infused with aromatic rosemary, creating a dish that’s both elegant and satisfying.
Ingredients
3 tablespoons extra-virgin olive oil
1 pound Yukon gold potatoes, cut into
1-inch pieces
2 teaspoons kosher salt
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 lemon juice (from 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 minced flat leaf
parsley (optional)
Method
1. Preheat the oven 450°F with a rack in the center position. Grease an 8×8-inch baking dish with 1 tablespoon olive oil.
2. Add the potatoes and toss with 1 tablespoon of the oil, 1 teaspoon of the salt, and the black pepper. Roast until tender, 20-25 minutes.
3. Meanwhile, heat the butter and remaining 1 tablespoon oil in a medium saucepan over medium heat. Once the butter has melted add the shallot and cook, stirring, until tender, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute more.
4. Add the cream, stock, rosemary sprigs, lemon zest, lemon juice, mustard, cayenne, and capers. Increase the heat to medium-high and bring to a simmer. Reduce the heat to medium low and cook until it begins to thicken, about 5 minutes.
5. Sprinkle the cod all over with the remaining 1 teaspoon salt.
6. Remove the potatoes from the oven, nestle in the fish and pour the sauce over the top. Bake uncovered until the
fish is flakey, another 10-15 minutes.
7. Sprinkle with parsley, if using, before serving.
Serves: 4
Prep Time: 15 min
Cook Time: 35 min