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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 29 reviews

A comforting and elegant dish featuring tender cod fillets baked with golden roasted Yukon gold potatoes in a luscious rosemary cream sauce brightened with lemon and capers.

Ingredients

Scale

Potatoes

  • 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

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 fresh lemon juice (about 1 lemon)
  • 2 teaspoons Dijon mustard
  • ¼ teaspoon ground cayenne pepper
  • 2 tablespoons capers, drained

Fish

  • 1 pound cod fillet, cut into 4 pieces

Garnish (optional)

  • 2 tablespoons chopped fresh parsley

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 Yukon gold potatoes for their creamy texture and ability to hold shape when roasted.
  • If dairy-free, substitute heavy cream with coconut cream and butter with olive oil, though flavor will differ.
  • Adjust cayenne pepper quantity to control spiciness.
  • Ensure cod fillets are fresh for the best texture and taste.
  • This dish pairs well with a crisp green salad or steamed vegetables.
  • For a pescatarian diet, ensure stock is fish-based or substitute with vegetable broth.

Nutrition

Keywords: Cod recipe, Rosemary cream sauce, Roasted potatoes, Easy seafood dinner, Creamy herb sauce, Lemon caper sauce

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