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Cod & Potatoes in Rosemary Cream Sauce Recipe

Cod & Potatoes in Rosemary Cream Sauce Recipe
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★★★★★

4.9 from 14 reviews

A delightful and comforting dish featuring tender cod fillets and roasted Yukon gold potatoes baked together in a fragrant rosemary cream sauce with hints of lemon, mustard, and capers. This recipe blends rich, creamy flavors with fresh herbs and bright citrus notes for an elegant yet easy-to-make meal.

Ingredients

Scale

Potatoes and Cod

  • 3 tablespoons extra-virgin olive oil
  • 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)

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

Instructions

  1. Preheat and prepare dish: Preheat the oven to 450°F (232°C) with a rack in the center position. Grease an 8×8-inch baking dish with 1 tablespoon of olive oil to prevent sticking.
  2. 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 them evenly in the prepared baking dish and roast in the oven until tender and lightly golden, about 20 to 25 minutes.
  3. Sauté shallots and garlic: While the potatoes roast, heat the butter and remaining 1 tablespoon olive oil in a medium saucepan over medium heat. Once the butter has melted, add the chopped shallot and cook, stirring occasionally, until tender and translucent, about 5 minutes. Add the minced garlic and cook until fragrant, about 1 minute more.
  4. Make the cream sauce: Add the heavy cream, chicken or fish stock, rosemary sprigs, lemon zest, lemon juice, Dijon mustard, cayenne pepper, and capers to the pan. Increase heat to medium-high and bring the mixture to a gentle simmer. Then reduce heat to medium-low and cook until the sauce thickens slightly, about 5 minutes.
  5. Season the cod: Sprinkle the remaining 1 teaspoon kosher salt evenly over the cod fillets to season them well.
  6. Combine and bake: Remove the roasted potatoes from the oven, nestle the seasoned cod pieces among the potatoes, and pour the rosemary cream sauce evenly over the top. Return the dish to the oven and bake uncovered until the cod is opaque and flakes easily with a fork, about 10 to 15 minutes.
  7. Garnish and serve: Remove from the oven and sprinkle minced flat leaf parsley over the dish if desired for a fresh herbal finish. Serve immediately while warm and enjoy.

Notes

  • Yukon gold potatoes hold their shape well and have a creamy texture that pairs excellently with the rich cream sauce.
  • Use fresh rosemary sprigs for the best aromatic flavor in the sauce.
  • If fish stock is unavailable, chicken stock is an appropriate substitute without compromising taste.
  • Adjust cayenne pepper to taste if you prefer more or less heat.
  • Make sure the cod is fresh and thick enough to bake without overcooking.
  • This dish pairs wonderfully with a crisp green salad or steamed vegetables for a balanced meal.

Nutrition

Keywords: cod recipe, roasted potatoes, rosemary cream sauce, baked fish, easy dinner, one-dish meal, lemon mustard sauce

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