Description
Enjoy a delightful dish of tender cod and roasted potatoes smothered in a rich and flavorful rosemary cream sauce. This Cod & Potatoes in Rosemary Cream Sauce recipe is a simple yet elegant meal that will surely impress your family and friends.
Ingredients
Units
Scale
For the Potatoes:
- 3 tablespoons extra-virgin olive oil
- 1 pound Yukon gold potatoes, cut into 1-inch pieces
- 2 teaspoons kosher salt
- 1/4 teaspoon freshly cracked black pepper
For the Rosemary Cream Sauce:
- 2 tablespoons salted butter
- 1 large shallot, chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken or fish stock
- 2 sprigs fresh rosemary
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice (from 1 lemon)
- 2 teaspoons Dijon mustard
- 1/4 teaspoon ground cayenne pepper
- 2 tablespoons capers, drained
For the Cod:
- 1 pound cod fillet, cut into 4 pieces
- 2 tablespoons minced flat leaf parsley (optional)
Instructions
- Preheat the oven: Preheat the oven to 450°F with a rack in the center position. Grease an 8×8-inch baking dish with 1 tablespoon olive oil.
- Roast Potatoes: Toss potatoes with 1 tablespoon oil, 1 teaspoon salt, and black pepper. Roast until tender, 20-25 minutes.
- Prepare Rosemary Cream Sauce: Heat butter and oil in a saucepan. Add shallot, garlic, then cream, stock, rosemary, lemon zest, lemon juice, mustard, cayenne, and capers. Simmer until thickened.
- Season Cod: Sprinkle cod with salt.
- Assemble and Bake: Place potatoes and cod in the baking dish, pour sauce over the top. Bake until fish is flakey, 10-15 minutes.
- Serve: Garnish with parsley if desired.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 480 kcal
- Sugar: 2g
- Sodium: 1150mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 95mg