Description
Cod and Potatoes in Rosemary Cream Sauce is an elegant one-pan dinner featuring flaky cod, golden roasted potatoes, and a rich rosemary-infused cream sauce. Bright lemon, capers, and Dijon mustard balance the creamy flavors for a comforting yet refined meal.
Ingredients
3 tablespoons extra-virgin olive oil, divided
1 pound Yukon Gold potatoes, cut into 1-inch pieces
2 teaspoons kosher salt, divided
1/4 teaspoon freshly cracked black pepper
2 tablespoons salted butter
1 large shallot, chopped
3 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken stock or fish stock
2 sprigs fresh rosemary
1 teaspoon lemon zest
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1/4 teaspoon cayenne pepper
2 tablespoons capers, drained
1 pound cod fillet, cut into 4 pieces
2 tablespoons chopped flat-leaf parsley
Instructions
- Preheat the oven to 450°F (230°C) and lightly grease an 8-by-8-inch baking dish with 1 tablespoon of olive oil.
- Toss the potatoes with 1 tablespoon olive oil, 1 teaspoon kosher salt, and black pepper. Spread them evenly in the baking dish.
- Roast for 20 to 25 minutes until tender and lightly golden.
- Meanwhile, heat the butter and remaining tablespoon of olive oil in a saucepan over medium heat.
- Add the shallot and cook for about 5 minutes until softened. Stir in the garlic and cook for 1 minute.
- Add the heavy cream, stock, rosemary sprigs, lemon zest, lemon juice, Dijon mustard, cayenne pepper, and capers. Bring to a gentle simmer, reduce the heat, and cook for about 5 minutes until slightly thickened.
- Season the cod with the remaining teaspoon of kosher salt.
- Arrange the cod among the roasted potatoes. Remove the rosemary sprigs from the sauce and pour the sauce evenly over the fish and potatoes.
- Bake uncovered for 10 to 15 minutes, or until the cod is opaque and flakes easily with a fork.
- Sprinkle with chopped parsley and serve immediately.
Notes
Replace part of the heavy cream with additional stock for a lighter sauce.
Substitute haddock, halibut, or pollock for cod if desired.
Add asparagus, spinach, peas, or cherry tomatoes during the final bake for extra vegetables.
Increase lemon zest for a brighter citrus flavor without adding extra acidity.
Adjust the cayenne pepper to suit your preferred spice level.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently with a splash of stock or cream to maintain a smooth sauce.
Freezing is not recommended because the potatoes and cream sauce may lose their texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 544 kcal
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 36 g
- Saturated Fat: 17 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 31 g
- Cholesterol: 120 mg
