Description

This Cod & Potatoes in Rosemary Cream Sauce recipe offers a comforting and elegant dish featuring tender roasted Yukon gold potatoes and flaky cod fillets baked in a luscious rosemary-infused cream sauce. The combination of fresh herbs, lemon zest, and capers adds brightness and depth to the rich sauce, making this meal perfect for a family dinner or special occasion.

Ingredients

For the Potatoes and Fish

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
1 pound cod fillet, cut into 4 pieces
2 tablespoons minced flat leaf parsley (optional)

For the Rosemary 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

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Instructions

Preheat and prepare baking dish: Preheat the oven to 450°F and position a rack in the center. Grease an 8×8-inch baking dish with 1 tablespoon of the olive oil to prevent sticking and prepare for roasting the potatoes.
Roast the potatoes: Toss the cut Yukon gold potatoes with 1 tablespoon of olive oil, 1 teaspoon of kosher salt, and freshly cracked black pepper. Spread evenly in the prepared baking dish and roast in the oven for 20-25 minutes until tender and golden.
Prepare the rosemary cream sauce base: While the potatoes roast, heat the butter and remaining 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the chopped shallot and cook, stirring frequently, until softened and tender, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
Simmer the cream sauce: Pour in the heavy cream and chicken or fish stock, then add the rosemary sprigs, lemon zest, lemon juice, Dijon mustard, ground cayenne pepper, and drained capers. Increase the heat to medium-high and bring to a gentle simmer. Reduce the heat to medium-low and continue cooking until the sauce thickens slightly, around 5 minutes.
Season the cod: Sprinkle the cod fillet pieces evenly with the remaining 1 teaspoon kosher salt to enhance flavor before baking.
Combine and bake the dish: Remove the roasted potatoes from the oven and gently nestle the salted cod pieces among the potatoes. Pour the prepared rosemary cream sauce evenly over the fish and potatoes. Return the baking dish to the oven and bake uncovered for an additional 10-15 minutes, or until the cod is opaque and flakes easily with a fork.
Garnish and serve: If desired, sprinkle minced flat leaf parsley over the baked cod and potatoes for a fresh herb finish. Serve warm and enjoy this rich, flavorful meal.

Notes

Using Yukon gold potatoes is recommended for their creamy texture and even roasting.
You can substitute fish stock with chicken stock if fish stock is unavailable.
Adjust the cayenne pepper to your preferred spice level or omit if sensitive to heat.
To ensure even cooking, cut potatoes into uniform 1-inch pieces.
For a lighter version, consider using half-and-half instead of heavy cream, but the sauce may be less rich and thick.
Fresh rosemary gives the best flavor; dried rosemary can be used but in smaller quantity and added earlier to infuse.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: American